Paneer Angara Recipe | Restaurant Style Paneer Angara

Paneer Angara Recipe - Instant Pot 

Restaurant Style Paneer Angara 

Paneer Angara is a very popular Indian paneer (Indian cottage cheese) recipe with a smoky flavour. Paneer angara is basically paneer that has been simmered in a spicy, rich tomato based curry sauce that is enhanced with a smoky flavour using a heated pieace of coal. Here I have shared both Instant Pot electric pressure cooker and stove top recipes.

For the Masala Paste:

1 tablespoon -  oil

1/2 teaspoon - Cumin seeds

1 - Star anise

1 - Black Cardamom

2- Green Cardamoms

1 1/4 cup -  Chopped onion

1 tablespoon - Ginger garlic paste

4 large  - tomatoes chopped(400 grams)

8-10   - Cashews

2 tablespoons - Pumpkin or melon seeds

(Soak cashews and melon/pumpkin seeds in water for 10 min)

For the Curry:

2 tablespoons -  Butter or ghee

2 - Bay leaves

3-4 - Dried red chillies

1 tablespoon - Ginger garlic paste(Ginger garlic paste recipe)

1/2 teaspoon- Garam masala

2 teaspoons- coriander powder

2 tablespoons- heavy cream

1/2 teaspoon -  chili powder (adjust to taste)

1/2 teaspoon - Kashmiri chili powder/ paprika

1 tablespoon - Dried Fenugreek (Kasuri methi)

2 teaspoons  -  Salt( adjust to taste)

2 tablespoons - Cilantro

Paneer

300 grams - Cubed 

50 grams - Grated

Homemade malai paneer recipe: Masala Malai Paneer

Homemade paneer recipe: Regular Paneer

For Smoke infusion

1- Piece of coal

1/2 teaspoon - Ghee

Step by step video recipe:

Electric pressure cooker method:

1. Soak the cashews and Melin/pumpkin seeds in water for 10 minutes.

2. Start the sauté mode , add oil. Add the cumin seeds, onions, whole spices, and cook for 2-3 minutes. Add the ginger-garlic paste, cook for 30 seconds. Add the soaked nuts and cook for 30 seconds. Make a fine paste of the cooked onion mixture and chopped tomatoes.

3. Add butter to the pot, add the bay leaves and dried chillies. Add ginger-garlic paste and cook for 30 seconds.  Cancel sauté mode. Add the prepared masala paste. Add all the spice powders and 1 cup of water. Pressure cook on high for 4 minutes and let the pressure release for 10 minutes. After that release any excess pressure.

4. Add the cream, crushed dried fenugreek and mix well. Add the cubed paneer, grated paneer(leave about 1 tablespoon for garnish). Cook on sauté mode for 2 minutes. Turn off sauté mode.

5. For smoke infusion: Heat a small piece of charcoal on flame. Once it gets hot, place it on a large cabbage leaf or a heat-proof container.  Pour 1/2 teaspoon of ghee and immediately put the cabbage leaf inside the pot and cover for 5-10 minutes. Carefully remove the charcoal.

6. Garnish with cilantro and reserved grated paneer.

7. Paneer angara is ready to serve!

Stove top method:

1. Soak the cashews and melon/pumpkin seeds in water for 10 minutes.

2. Heat a thick bottom pan , add oil. Add the cumin seeds, onions, whole spices, and cook for 2-3 minutes. Add the ginger-garlic paste, cook for 30 seconds. Add the soaked nuts and cook for 30 seconds. Make a fine paste of the cooked onion mixture and chopped tomatoes.

3. Add butter to the pot, add the bay leaves and dried chillies. Add ginger-garlic paste and cook for 30 seconds. Add the prepared masala paste. Add all the spice powders and 1 cup of water. Cover and cook for  10-15  minutes till the curry starts to thicken. Add the cream, crushed dried fenugreek and mix well. Add the cubed paneer, grated paneer(leave about 1 tablespoon for garnish). Cook for 1- 2 minutes. Turn off heat.

4. For smoke infusion: Heat a small piece of charcoal on flame. Once it gets hot, place it on a large cabbage leaf or a heat-proof container.  Pour 1/2 teaspoon of ghee and immediately put the cabbage leaf inside the pot and cover for 5-10 minutes. Carefully remove the charcoal.

5. Garnish with cilantro and reserved grated paneer.

6. Paneer angara is ready to serve!