Once the spices are lightly roasted, add the chopped tomatoes, green chilies, ginger, and 3 tablespoons cashews. Cover and cook on low heat until the tomatoes are soft. Remove from heat and let cool. Once cooled, blend the mixture into a smooth paste.

Heat 3 tablespoons oil in a pan. Once hot, add 1/4 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, the prepared tomato paste, 1 teaspoon coriander powder, 1 teaspoon red chili powder, and 1 tablespoon dried fenugreek leaves. Sauté on low heat until the oil separates from the masala. Add the chopped green bell pepper and sauté with the spices. Meanwhile, heat a piece of charcoal over a flame, drizzle a little oil on it, and let it smolder.

Once the oil separates from the masala, add 1 cup water, 1 teaspoon salt, and a little chopped cilantro. Mix well. Add the paneer cubes and 1/2 cup grated paneer, and mix. Cover and cook on low heat for 5 minutes. After 5 minutes, place a slice of onion or cucumber in the center of the curry, put the smoldering charcoal on top, sprinkle 1/2 pinch asafoetida and a little oil over the charcoal, and cover the pan for 10 minutes to infuse the smoky flavor.

After 10 minutes, remove the charcoal from the curry. Add 1 tablespoon butter and chopped cilantro, mix well, and transfer to a serving dish. Paneer Angara is ready to serve. Enjoy it with paratha, roti, or rice.