Paneer Angara is a rich, smoky, and flavorful Indian cottage cheese dish loved by spice enthusiasts. This restaurant-style dish is known for its bold flavors, creamy texture, and signature smoky aroma. Whether you are an Indian food lover or trying paneer for the first time, this recipe will give you a true taste of authentic Indian cuisine.
What is Paneer Angara?
Paneer Angara is a North Indian dish known for its spicy and smoky flavors. The word “Angara” means “embers” or “fire,” signifying the rich smokiness infused into the dish. This is achieved by using the traditional dhungar (smoke infusion) method, where burning charcoal is placed inside the curry to give it a unique tandoori aroma.
This dish pairs perfectly with Indian bread like naan, roti, or paratha, and even steamed rice. It’s an excellent option for vegetarians who love bold and rich flavors.
Ingredients for Paneer Angara
Main Ingredients:
- Paneer (Cottage Cheese) – 250g (cubed)
- Oil or Ghee – 2 tbsp
- Cumin Seeds – 1 tsp
- Onion – 1 (finely chopped)
- Ginger-Garlic Paste – 1 tsp
- Green Chilies – 2 (finely chopped)
- Tomato Puree – 1/2 cup
- Yogurt (Curd) – 1/2 cup (whisked)
Spices:
- Turmeric Powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Red Chili Powder – 1 tsp
- Kashmiri Red Chili Powder – 1 tsp (for color)
- Garam Masala – 1/2 tsp
- Salt – as per taste
- Lemon Juice – 1 tsp
For the Smoky Flavor:
- Charcoal Piece – small
- Ghee (for smoke infusion) – 1/2 tsp
For Garnishing:
- Fresh Coriander Leaves – chopped
- Fresh Cream – optional
Step-by-Step Cooking Instructions
1. Preparing the Paneer
- Cut the paneer into cubes and lightly fry them in oil for a crispy texture. Set them aside.
2. Making the Base Curry
- Heat oil in a pan and add cumin seeds.
- Once they crackle, add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
- Pour in the tomato puree and cook until the oil separates.
3. Adding the Spices
- Add turmeric, coriander powder, red chili powder, Kashmiri chili powder, and salt.
- Mix well and cook for 2-3 minutes.
- Lower the heat and add whisked yogurt. Stir continuously to prevent curdling.
4. Adding Paneer to the Gravy
- Add the fried paneer cubes and gently mix.
- Cover and cook for 5 minutes so that the flavors blend well.
The Secret to the Smoky Flavor
The Dhungar method is the key to making this dish taste authentic. Follow these steps:
- Heat a small piece of charcoal over an open flame until it turns red hot.
- Place the hot charcoal in a small steel bowl and place it in the center of the curry.
- Add 1/2 tsp ghee to the charcoal. It will start releasing smoke.
- Immediately cover the pan with a lid and let the smoke infuse for 2-3 minutes.
- Remove the charcoal and mix the curry well.
Nutritional Information (Per Serving)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 280 kcal |
| Protein | 12g |
| Carbohydrates | 15g |
| Fats | 18g |
| Fiber | 3g |
| Calcium | 200mg |
Paneer Angara is high in protein and calcium, making it a great choice for vegetarians. However, due to its rich ingredients, it is best enjoyed in moderation.
Tips for the Perfect Paneer Angara
- Use fresh paneer – Homemade paneer or fresh store-bought paneer will give the best results.
- Adjust spice levels – If you prefer a milder taste, reduce the amount of red chili powder.
- Don’t skip the smoke infusion – This step is crucial to achieving the authentic Angara taste.
- Use Kashmiri chili powder – It gives a bright red color without making the dish too spicy.
Frequently Asked Questions (FAQs)
1. Can I use tofu instead of paneer?
Yes, you can substitute paneer with tofu for a vegan version. However, the texture may be slightly different.
2. How long can I store Paneer Angara?
You can store it in an airtight container in the refrigerator for up to 2 days. Reheat it on low flame before serving.
3. Can I make it without yogurt?
Yes, you can replace yogurt with cashew paste or coconut milk for a different texture and taste.
4. What can I serve with Paneer Angara?
It goes best with naan, roti, jeera rice, or plain steamed rice.
5. How can I make it less spicy?
Use less red chili powder and more fresh cream to balance the heat.
Thank You
Thank you for visiting and reading this recipe! I hope you enjoy making Paneer Angara at home and sharing it with your family and friends. If you try this recipe, let me know how it turned out in the comments! Stay tuned for more delicious Indian recipes.