Paneer Angara Recipe - Paneer Recipe with Smoky Flavour - Paneer Ki Sabzi

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Paneer Angara is a popular recipe that we usually order in a restaurant. Now we will learn how to make Paneer Angara at home. The base of this recipe is the masala consisting of onions, tomatoes, dry spices, green chilies and some cashew nuts. To give the taste of the Angara this paneer nu shaak is given a smoky flavor using coal and ghee. Do try out this amazing paneer sabji recipe and don’t forget to comment.
Recipe:
Ingredients:
For Paste:
  • 2 Sliced Onions
  • 2 Sliced Tomatoes
  • 5-6 Cashew Nuts (Kaju)
  • 2 Lengthwise Chopped Green Chilies (Hari Mirch)
  • 1-1.5 Inch Ginger (Adrak)
  • 8-10 Garlic Cloves (Lehsun)
  • 4-5 Black Peppercorns (Sabut Kali Mirch)
  • 4-5 Cloves (Laung)
  • 2 Cinnamon Sticks (Dalchini)
  • 4-5 Green Cardamom (Elaichi)
  • 2 Dried Red Chilies (Lal Sukhi Mirch)
For Gravy:
  • 250 Grams Paneer Cubes
  • ¼ Cup Cream
  • 2 Teaspoons Ginger-Garlic (Adrak-Lehsun) Paste
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 3-4 Bay Leaves (Tej Patta)
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1-1.5 Teaspoon Dhana Jeera Powder
  • 1-1.5 Teaspoon Red Chili (Lal Mirch) Powder
  • 1 Teaspoon Garam Masala
  • 1-1.5 Teaspoon Dried Fenugreek Leaves (Kasuri Methi)
  • Salt
  • Water
  • Oil
For Serving:
  • Coriander Leaves (Dhania)
  • Hot Coal
  • Ghee
Procedure:
  1. First we will prepare the paste for the recipe. Heat some oil and add black peppercorns, cloves, cinnamon sticks, green cardamom, dried red chilies and stir well.
  2. Add sliced onions and stir till it turns transparent.
  3. Add ginger, garlic cloves and green chilies. Sauté them well. Add sliced tomato and cashew nut. Stir well for a while.
  4. Let the mixture cool down and grind it into paste.
  5. Heat oil and add cumin seeds, bay leaves and ginger-garlic paste. Sauté it well. Add previously prepared paste and fry it well.
  6. Add turmeric powder, dhana jeera powder, red chili powder and stir well.
  7. Add some water and salt. Mix well.
  8. Now add garam masala, kasuri methi and cream. Stir well.
  9. Add paneer cubes and mix well. Close lid and cook for 3-5 minutes.
  10. Open lid and add some coriander leaves. Place a small bowl with hot coal in the gravy and pour some ghee over the coal. Close lid immediately so that smoky flavor gets infused in the gravy. Keep it for 3-5 minutes. Paneer Angara is ready.

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