Paneer Angara

Ingredients

• 2 Medium Onions Roughly Chopped
• 2 Medium Tomatoes Roughly Chopped
• 8-10 Cashews
• 1 Dried Red Chilli
• 1 Dry Bay Leaf
• 1 Cinnamon Stick
• 1 Cardamom
• 1 Clove
• 1/2 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• 1/4 tsp Black Peppercorns
• 6 Garlic Cloves
• 2 ” Ginger Piece
• 2 Green Chillies Slit
• 2 tsp Oil
• 100 Grams Paneer/Cottage Cheese
• 1 Medium Onion Cubed
• 1 Small Capsicum Cubed
• 1 tbsp Oil
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric Powder
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Sugar
• 1 tsp Kasoor Methi
• 1 tbsp Fresh Cream
• 2-3 tbsp Finely Chopped Cilantro/Coriander Leaves
• Salt as needed
• Water as needed

Instructions

1. 1

   In a heavy pan heat 2 tsp oil and add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1 dry bay leaf, 1 cinnamon stick, 1 cardamom, 1 clove, 1/4 tsp black peppercorns, 1 dry red chilli and fry for a minute.

2. 2

   Next add 2 medium onions roughly chopped along 6 garlic cloves, 2” ginger piece & 2 green chillies slit.

3. 3

   Cook until the onions are soft. Next add 2 medium tomatoes roughly chopped.

4. 4

   As the tomatoes begin to turn mushy, add 8-10 cashews.

5. 5

   Cook covered until onions and tomatoes are soft. Remove from heat and cool down the mixture completely.

6. 6

   Grind into a smooth paste and set aside.

7. 7

   In the same pan add 1 tbsp oil and 1/2 tsp cumin seeds followed by 1/2 tbsp Kashmiri red chilli powder, 1/2 tsp coriander powder 1/4 tsp turmeric powder, 1/2 tsp garam masala powder. Cook for a few seconds.

8. 8

   Add the prepared curry paste.

9. 9

   Add water as needed, Mix well and cook on medium flame for another 3-4 mins until the oil separates.

10. 10

    Add salt as needed and cook again on low flame for 2 minutes.

11. 11

    Now add some water and mix it well. Continue cooking on low flame.

12. 12

    Next add 1 small onion and capsicum cubed. Cook covered for 4-5 mins.

13. 13

    Add 1/2 tsp sugar and salt as needed, mix well. Add water if needed as the curry can get thick very quickly.

14. 14

    Next add 100 grams paneer cut into thick cubes (blanched in hot water for a minute). Add 1 tsp kasoor methi. Mix well.

15. 15

    Now add 1 tbsp fresh cream and mix well. Continue cooking on low flame.

16. 16

    Garnish with 2-3 tbsp finely chopped fresh cilantro. Remove from heat.

17. 17

    Place a bowl at the center of the curry. Meanwhile heat a coal piece or coconut shell until it is red hot and place it in the bowl carefully.

18. 18

    Add a few drops of oil or ghee to induce smoke.

19. 19

    Cover the pan with a heavy lid and let the curry get smoked for 10-15 mins.

20. 20

    Serve hot with any Indian flat bread of your choice.