Special Paneer Angara Masala is the kind of dish that turns an ordinary meal into something extraordinary. The smoky, spicy, and creamy flavors create a restaurant-style paneer experience at home. Ideal for festive dinners, get-togethers, or when you’re simply craving something rich and bold.
🌟 IntroductionPaneer Angara Masala is a rich, spicy, and smoky North Indian dish made with soft paneer cubes in a thick, aromatic tomato-onion gravy. What sets it apart is its signature smoky flavor, achieved using the traditional “dhungar” method — placing hot charcoal in the curry for a few seconds.The word “Angara” means embers or flames, and this dish lives up to its name with bold spices and fiery taste. It's a restaurant-style curry you can easily recreate at home to impress your family or guests.
Servings: 4
Cost: 100
Ingredients
For Gravy Base:
- 200 g paneer cut into cubes
- 2 tbsp oil or butter
- 2 medium onions finely chopped
- 2 medium tomatoes pureed
- 1 tbsp ginger-garlic paste
- 2 tbsp fresh cream
- 1 tbsp yogurt/curd whisked
- Salt to taste
Dry Masalas:
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp kasuri methi dry fenugreek leaves
For the Smoky Flavor (Angara):
- 1 small piece of charcoal
- ½ tsp ghee or butter
- 1 small bowl and lid for smoke infusion
Instructions
Step 1: Prepare the Gravy
- Heat oil/butter in a pan. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add turmeric, red chili powder, and coriander powder. Stir well.
- Add tomato puree and cook until oil separates.
- Add yogurt and cream, stir gently, and let the gravy thicken.
Step 2: Add Paneer
- Add paneer cubes and salt. Mix well and cook for 5–7 minutes.
- Sprinkle garam masala and kasuri methi. Stir and simmer for 2 minutes.
Step 3: Give the Smoky “Angara” Flavor
- Heat the piece of charcoal directly on flame until red hot.
- Place a small steel/aluminum bowl in the center of the curry.
- Drop the hot charcoal in it, add ½ tsp ghee, and immediately cover the pan with a lid.
- Let it absorb the smoke for 3–4 minutes, then remove the charcoal bowl.
🍽️ Serving Suggestions
- Best enjoyed with butter naan, tandoori roti, or lachha paratha.
- Can also be served with jeera rice or peas pulao.
🔥 Tips & Variations
- You can lightly roast the paneer cubes for a firmer texture.
- Adjust chili to taste — traditionally, this dish is spicy.
- Add a few drops of lemon juice just before serving for a tangy finish.