Mix the paneer with 1/4 tsp turmeric and salt.

Heat up some oil in the pot. Cook the cumin seeds and the dry spices ill they start to change the colour.

Add chopped onions. Cook the onions till the oil start to separate from the onions. Add ginger and garlic paste. Cook it for 2 mins. Then add fresh tomatoes puree, salt, turmeric red chilli powder. Stir it well and cover with the lid. Let it cook for 5-10 mins on low heat.

Add marinaded paneer to the gravy. Stir it so all the gravy coated evenly to the paneer. Add cashew nut paste and cream.

Cook it for further 10 mins on low heat.

Heat up the charcoal until it becomes red hot. Place the charcoal in to little bowl, pour few drops of oil and 3 cloves for the smokey flavour. Put it in the middle of the curry pot. Cover it with the lid for 7-8 mins. This way the charcoal start to build up more smoke into the dish and makes a lovely smoky flavour paneer angara.

Remove the charcoal from the pot. Serve the dish in to serving dish with fresh chopped coriander.

Enjoy with rice, roti or naan bread and onion chilli salad 😋