Smokey-Delicious-Melt in your mouth, the Paneer Angara recipe is made with a rich flavourful Onion Tomato gravy, which is then smoked with coal for a few minutes and tastes BOMB! Not Kidding! Seriously, not kidding!
Paneer Angara or Smoked Cottage Cheese is a delicious North Indian recipe made of Paneer or Cottage cheese where the recipe is smoked using wood coal which elevates the flavour to the next level.
I always make Homemade Paneer which definitely adds to the taste of the sabzi. Homemade Paneer is not only fresh but healthy and unadulterated. Wanna try Herbed Paneer, here’s a recipe for the same.
If you love smokey flavored sabzi, you will love this for sure. This is the first time I tried the recipe and it turned out fab. The burst of flavors, smokey effect gives it a restaurant-style sabzi.
Make this for your guests or when you are craving to eat Restaurant style sabzi. For this recipe, I have used onion, garlic and tomatoes. You can skip garlic if want. Basic ingredients but the coal takes it to the next level. In this recipe Coal is the hero!
Wondering where to find wood coal?
Look out to local shops who sell coal and you can easily find them. Just buy few pieces and they last long. You can even re-use the coal. Another thing, you can even ask your maids or servant if they use coal in their house.
Looking for more Paneer recipes?
No Onion No Garlic Paneer Butter Masala
Dominos style Paneer Zingy Parcel
#ProTip:
If in a hurry and guests coming over the next day, prepare the gravy in advance, store it in a container and use it the next day. Since making this gravy takes time, simple prepare it before and then the next day – add only Paneer, salt and smoke it!
I have created a fun reel on “How to Smoke Your Dishes Using The Coal Method”. Do check.
Looking for video recipe, here’s the link.
| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
People
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- 4 number onion Roughly chopped
- 3 number Tomatoes Roughly Chopped
- 6-7 number Garlic pods
- 4-5 number Kashmiri Lal mirch
- 8-10 number Cashews
- 1/2 teaspoon Haldi/ Turmeric powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon garam masala
- 1 tablespoon Oil
- 1 small cube butter I have used Amul Butter
- Salt to taste
- 1/2 teaspoon Kasturi Methi
- Charcoal for the smoking effect
- Ghee as required
Ingredients
For the gravy
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- In a kadhai, boil water and blanch the tomatoes for 2-3 minutes. When cool down, take off the skin and roughly chop them.
- In the same kadhai, take oil and butter, add sliced onions, blanched and chopped tomatoes, garlic pods, Kashmiri Lal Mirch, cashews, and let it cook for about 10 minutes.
- Add all the spices and salt and cook it on low flame for another 5-10 minutes. The onions and tomatoes should start cooking and releasing the oil.
- Add 1/2 cup water and let it cook. Cool this mixture down and grind it in a mixer.
- The idea is to get a fine puree of the mixture. Once pureéd, sieve this mixture using a siever or chalni.
- Cook the seived mixture again with some oil for another 5 minutes. Now add diced paneer, onion petals, and diced capsicum. Adjust the salt at this stage.
- Crush dried kasturi methi using your palm. Sprinkle it on the dish.
- Add chopped coriander leaves and mix it well.
- Smoke the dish with live charcoal by placing the live coal on a Katori and pour ghee over it. Cover it with a lid for 10 minutes.
- Serve it hot with laccha parathas, tandoori roti, or Rice.
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