• Difficulty: Medium

Ingredients

For masala

• 4 Tomatoes
• 3 Green Chillies
• 1 inch Ginger
• 1 inch Cinnamon stick
• 1 Dry Red Chilli
• 2 tsp Cumin seeds
• 1 Bay leaf (Tej patta)
• 2-3 Green Cardamom (choti elaichi)
• 4-5 Cloves (laung)
• 7-8 Peppercorns (Kali mirch)
• 3 tbsp Cashew (Kaju)

For Paneer angara

• 1/4 tsp Turmeric (Haldi)
• 1/2 tsp Kashmiri chiili powder/ Deggi mirch
• 1 tsp Coriander powder (dhaniya powder)
• Pinch of Asafoetida (heeng)
• 250 g Paneer cubes
• 3 tbsp Grated paneer
• 1 Small capsicum (shimla mirch)
• 3 tbsp Chopped coriander leaves (hara dhaniya)
• 1 tbsp Dry fenugreek leaves (kasuri methi)
• Salt
• 4 tbsp Oil
• 3 tbsp Butter
• 1 piece wooden coal (lakdi ka koyla)

Instructions

For masala

1. Cut tomatoes into four halves. Roughly Chop ginger and chillies.
2. Heat a non-stick pan and add put 1 tbsp oil in the pan.
3. Once the oil produces smoke, add whole spices like cumin seeds, bay leaf, cloves, peppercorns, cinnamon, dry red chilli,
4. Now add green chilies, ginger, and tomatoes.
5. Add 3 tbsp cashew to the tomatoes.
6. Mix well and saute for 1 minute. Cover the tomatoes and cook for 10 minutes.
7. After 10 minutes, the tomatoes will become tender. Remove the lid and allow it to cool.
8. Now put tomato masala in mixer-grinder and prepare a smooth paste. Keep aside

For Paneer

9. Heat 3 tbsp oil in a pan and add cumin seeds.
10. Now add turmeric powder, saute for few seconds.
11. Now add tomato masala prepared in the above step.
12. Then add coriander powder.
13. Add Kashmiri Mirch powder.
14. Add Kasuri methi and cook to the masala till the oil starts leaving the masala.
15. Now add 1 small capsicum cubes and fry in the masala for some time.
16. After capsicum is done, add 1 cup of water, salt (as per taste) and chopped fresh coriander leaves.
17. Place one piece of coal on the gas.
18. Pour a few drops of ghee on the coal piece and burn it on the gas.
19. Now add paneer cubes to the masala.
20. Add half 3 tbsp grated paneer and cook for 5 minutes on low flame.
21. After 5 minutes, place one small steel bowl in the middle of the paneer masala.
22. Now place 1 burnt coal piece and sprinkle a pinch of asafoetida.
23. Pour a few drops of ghee on the coal piece
24. Immediately cover the pan and allow the smoke to absorb in the masala for 10 minutes.
25. After 10 minutes remove the coal piece and bowl, Add 1 tbsp butter and chopped coriander.
26. Your Paneer Angara is ready to serve. Enjoy the flavourful smoked dish with chapati/tandoori roti/paratha or rice.