Paneer Angara is a restaurant-style Paneer recipe that is made of delicious and rich Onion tomato gravy which is then smoked using wood coal. Lip-smacking yummy and can be eaten with Laccha Parathas and Jeera Rice.
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.