Paneer Angara — that smoky, spicy, rich curry that screams restaurant vibes! 🌶️🧀 Let’s recreate it at home with all the drama (yes, we’re doing the smoke trick too 🔥).
🧀🔥 Restaurant-Style Paneer Angara Recipe
📝 Ingredients
For the Marinade:
Paneer – 250g (cubed)
Yogurt – 2 tbsp (hung curd works best)
Kashmiri red chili powder – 1 tsp
Turmeric – ¼ tsp
Coriander powder – ½ tsp
Garam masala – ¼ tsp
Ginger-garlic paste – 1 tsp
Salt – to taste
Oil – 1 tsp
For the Gravy:
Oil – 2 tbsp
Butter – 1 tbsp (optional, for richness)
Onion – 1 large (finely chopped)
Tomatoes – 2 large (pureed)
Ginger-garlic paste – 1 tsp
Green chili – 1 (optional)
Kashmiri red chili powder – 1 tsp (for color)
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Kasuri methi – 1 tsp (crushed)
Fresh cream – 2 tbsp
Salt – to taste
For the Smoke (Angara Effect):
1 piece of charcoal
1 tsp ghee or butter
Small bowl or onion shell for smoking
🔥 Instructions
1. Marinate Paneer:
Mix all marinade ingredients and coat the paneer well.
Let it sit for 15–30 mins. (Optional: lightly sauté or grill for a tandoori touch.)
2. Make the Gravy:
Heat oil + butter in a pan. Add chopped onions and sauté till golden.
Add ginger-garlic paste and green chili. Cook for a minute.
Add tomato puree and cook until oil separates.
Add red chili powder, turmeric, coriander, cumin, garam masala, and salt. Cook for 2–3 minutes.
Add marinated paneer and kasuri methi. Stir gently.
Add ¼ cup water for desired consistency and let it simmer for 5 minutes.
Add cream and mix well.
3. Smoke It (Angara Style):
Heat a small piece of charcoal over an open flame until red hot.
Place it in a steel bowl or onion shell in the center of the curry.
Pour a little ghee/butter over the hot charcoal and immediately cover the pan with a lid.
Let it smoke for 5–8 minutes, then remove the bowl.
🍽️ Serve With:
Butter naan, garlic naan, jeera rice, or even tandoori roti.
Garnish with coriander and a swirl of cream.
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