Paneer Angara Recipe | पनीर अंगारा | Chef Sanjyot Keer

Full recipe for Paneer Angara

Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 4

For onion tomato paste
Ingredients:
• Oil 1 tbsp
• Cinnamon stick 1 inch
• Cloves 3-4 nos.
• Green cardamom 2-3 nos.
• Kashmiri red chillies 4-5 nos.
• Black peppercorns 1 tsp
• Onion 2-3 medium sized (sliced)
• Ginger 1 inch
• Garlic 4-5 cloves
• Green chillies 1-2
• Cashew 6-7 nos.
• Tomatoes 4-5 medium size (sliced)
• Salt to taste
Method:
• In a wok heat oil, add all the whole spices and onions, cook until onions are translucent.
• Add ginger, garlic, green chillies and cashews and sauté for 2-3 minutes.
• Add tomatoes and salt and cook until the tomatoes are mushy. Add some water and cool down the mixture.
• Grind the onion tomato mixture into a fine paste, keep aside for later use

For the gravy
Ingredients:
• Oil 1 tbsp
• Jeera (cumin seeds) 1 tsp
• Bay leaf (Tej patta) 1 nos.
• Ginger garlic paste 1 tbsp
• Onion tomato paste
• Red chili powder 1 tbsp
• Coriander powder 1 tbsp
• Jeera powder 1 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Onion ½ cup (petals)
• Capsicum ½ cup (big dices)
• Paneer (diced) 250 gm
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh cream 3 tbsp
• Fresh coriander 1 tbsp (chopped)
Method:
• In a wok heat oil, add the jeera, Tej patta, ginger garlic paste and sauté for a minute.
• Add the tomato onion paste by passing it through a sieve. Add all the powdered spices, salt to taste and cook for 4-5 minutes.
• Add the onions and capsicum mix and cook for a minute, add the diced paneer and further cook for 2-3 minutes.
• Add garam masala and Kasuri methi, mix and lower the flame and add the fresh cream.
• Add freshly chopped coriander and stir once.
• Smoke the dish with live charcoal while serving. It tastes better with naan paratha or roti and rice as per your preference.


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