Restaurant Style Paneer Angara Recipe - Theyellowdaal (2024)

5 from 15 votes

For Onion Tomato gravy-

• 2-3 tbsp Oil
• 1 inch Cinnamon Stick
• 3-4 No Cloves
• 2-3 No Green cardamom
• 6-7 No Kashmiri Red Chilli
• 1 tsp Black Peppercorns
• 2-3 medium Onions chopped
• 6-7 No Garlic cloves
• 1 inch Ginger
• 1-2 No Green Chilli Optional
• 10 No Cashews
• 4-5 Large Tomatoes chopped

For main gravy

• 2 tbsp oil or ghee
• 1 tsp Jeera
• 1 No Tejpatta Bay Leaf
• 1 tsp Ginger Garlic paste
• Onion Tomato paste that we prepared
• 1 tbsp Red chilli powder
• 1 tbsp Coriander Powder
• 1 tsp Jeera Powder
• 1/2 tsp Turmeric Powder
• Salt to taste
• 250 gm Paneer
• 1 tsp Garam Masala
• 1/2 Cup Fresh Cream
• Coriander For Garnishing

For Smoking gravy

• 1 no charcoal
• 1 tsp ghee

To Make onion tomato paste

• Heat oil and add whole spices on the slowest heat possible. As the oil heat so will the whole spices releasing flavor.

• Add onions and saute them well.

• Add ginger, garlic, green chillies and cashews and saute till cooked.

• Add Tomato and a little salt.

• Cook till tomatoes are soft. Once cooled blend into a fine paste.

• If you want you can strain also to remove any big pieces of whole spices.

For making gravy

• In a heavy bottom pan heat ghee. Add jeera, tej patta, ginger garlic paste. Cook for 30 sec.

• Add the onion tomato paste that we prepared earlier.

• Also add all the spices and cook for 5 min so that every thing is cooked properly.

• Now add the paneer cubes and fresh cream. Cook for another 2 mins.

• The gravy will be thick. If you want you can loosen it up with some water but I have not used.

• Now serve in a bowl.

To smoke

• Heat the charcoal on an open flame till its red hot.

• Place in a steel katori.

• Pour over the ghee and cover the lid and wait for 20 mins. Or you could even leave it as it is till there is no smoke.

• Remove the charcoal and garnish with coriander leaves.