How to Make Smoky Paneer Angara with Charcoal-Infused Aromatics

Simple Summary

Paneer Angara with Charcoal Smoking is a luxurious Indian dish that combines creamy paneer cheese with a smoky, spicy gravy, finished with a unique charcoal smoking technique for an unforgettable flavor experience.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 500g paneer, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 2 large onions, finely chopped
• 4 medium tomatoes, pureed
• 2 tbsp ginger-garlic paste
• 2 green chilies, finely chopped
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp cumin powder
• 1/2 cup heavy cream
• Salt to taste
• 2 tbsp butter
• 1/4 cup fresh coriander leaves, chopped
• 1 piece of natural lump charcoal
• 1 tbsp ghee

Instructions

1. Heat 2 tbsp oil in a large pan over medium heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.

2. Add ginger-garlic paste and green chilies. Cook for 2 minutes until fragrant.

3. Stir in tomato puree, red chili powder, turmeric, garam masala, and cumin powder. Cook for 10-12 minutes until the oil separates from the masala.

4. Add 1 cup of water and bring to a simmer. Cook for 5 minutes to thicken the gravy.

5. Gently add paneer cubes to the gravy. Simmer for 5 minutes to allow the paneer to absorb the flavors.

6. Pour in heavy cream and add salt to taste. Stir gently and cook for another 2-3 minutes.

7. In a separate pan, heat 1 tbsp oil and lightly fry the paneer cubes until golden. Add these to the gravy.

8. For the charcoal smoking: Heat a piece of charcoal directly on a gas flame until red hot. Place a small metal bowl in the center of the paneer dish.

9. Carefully transfer the hot charcoal to the metal bowl using tongs. Immediately pour 1 tbsp ghee over the charcoal. It will start smoking.

10. Quickly cover the dish with a tight-fitting lid to trap the smoke. Let it sit for 5 minutes.

11. Remove the lid, take out the bowl with charcoal, and mix the smoky flavor into the dish.

12. Garnish with fresh coriander leaves and a dollop of butter before serving.

Chef's Notes

• For a vegetarian version, ensure your charcoal is 100% natural and free from additives.
• If you can't find paneer, substitute with firm tofu or halloumi cheese.
• Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder.
• The dish can be prepared in advance and reheated, but add the charcoal smoking step just before serving for the best flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 25g
• Fat: 45g (includes healthy fats from paneer and cream)
• Carbohydrates: 20g
• Rich in calcium from paneer
• Good source of vitamins A and C from tomatoes and spices

Serving Suggestions

Serve Paneer Angara hot with naan bread or jeera rice for a complete meal. Pair with a cooling cucumber raita to balance the spices. For a festive touch, serve in individual copper bowls and garnish with a sprinkle of kasuri methi (dried fenugreek leaves). This dish is perfect for special occasions or when you want to impress guests with an authentic Indian dining experience.