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🔥 FESTIVE ANGARA PANEER — WITHOUT ORDERING OUT! 🧡 Festive season is here, and instead of ordering that rich, buttery paneer from a restaurant, why not make your own smoky Angara Paneer at home with c
By Yashi Gupta
⏳ Prep Time: 30 minute
04 Sep 2026
2026-09-04T03:44:23.000Z
6.15
Nutritional Overview
Calories
615 kcal
Protein
25 gm
Carbs
50 gm
Fats
35 gm
Ingredients
• 100 g homemade paneer, cubed • 10 g ghee • 1 tsp jeera • 2 cloves • 5–6 black peppercorns • 1 bay leaf • 1-inch cinnamon • 2 green cardamoms • Chopped ginger + garlic • 3 large onions, finely chopped • 5 cashews • 4 almonds • 2 medium tomatoes, chopped • Salt to taste • ½ tsp haldi • 1 tsp red chilli powder • 1 tsp dhaniya powder • ½ tsp garam masala • Water as required • Fresh coriander
Method
Step 1
Heat the ghee and temper jeera, cloves, pepper, bay leaf, cinnamon and green cardamom. Add ginger-garlic, followed by onions, cashews and almonds. Sauté until the onions are soft and nicely cooked. Add the tomatoes and salt. Cook until the tomatoes completely break down and the mixture becomes soft. Cool slightly. Remove the bay leaf and cardamom pods, then blend the entire mixture into a smooth, creamy paste. Return the paste to the kadhai. Add haldi, red chilli, dhaniya powder and garam masala. Sauté well. Add water to get your desired gravy consistency. Bring to a boil and simmer for around minutes. Add the paneer cubes, bring to one boil and then simmer for another minutes. 🔥 THE ANGARA MAGIC Heat a small piece of charcoal directly over the flame until red hot. Place a small steel bowl inside the kadhai. Put the hot charcoal in it and add a little ghee. The moment that smoke starts rising, cover the kadhai tightly. Let the smoky flavour infuse for – minutes. Remove the bowl, finish with fresh coriander and serve piping hot. 🌿
