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🌟 Introduction
Paneer 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.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course, Veg
Cuisine: Indian
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 sautĂ© 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.