Shahi Paneer Angara

Name: Shahi Paneer Angara
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms paneer cubed; 1 onion chopped finely; 3 tomatoes chopped; 1 tbsp oil; 1 inch cinnamon; 3 green cardamoms; 3-4 cloves; 1 tsp black peppercorns; 1/4 tsp cumin seeds; 5-6 cloves garlic; 1 tsp ginger paste; 6-7 cashewnuts; 1 tsp melon seeds or charmagaz; 2 slit green chillies; 1 tbsp malai; To taste salt; 1 tbsp oil; 1 tbsp ghee or butter; 1 tbsp malai or fresh cream; 1/2 tsp cumin seeds; 1 bay leaf; 1 tsp ginger garlic paste; as required Onion tomato paste; 1 tsp coriander powder; 1/2 tsp cumin powder; 1.5 tsp Shahi Paneer Masala; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; To taste salt and sugar; 1/2 tsp Shaan Zafrani Garam Masala

Kumkum Chatterjee @cook_12055532

#thc
#thcweek4
#shahipaneer
Shahi Paneer Angara or Smoked Shahi Paneer is a special recipe with an exquisite smoky flavour. It is a regular shahi paneer gravy where infusing smoke from burnt charcoal enhances a rich tandoori flavour on stove top.These soft creamy paneer cubes are served together with peppers and onions alongwith malai or fresh cream giving it a rich shahi flavour. The exotic flavour of this smoked Shahi Paneer Angara is a perfect feast for a weekend meal .Serve it with naan,tandoori roti or jeera rice and enjoy !

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

4 servings

250 gmspaneer cubed
For onion tomato paste :
1onion chopped finely
3tomatoes chopped
1 tbspoil
1 inchcinnamon
3green cardamoms
3-4cloves
1 tspblack peppercorns
1/4 tsp cumin seeds
5-6 clovesgarlic
1 tspginger paste
6-7cashewnuts
1 tspmelon seeds or charmagaz
2slit green chillies
1 tbspmalai
To taste salt
For the gravy:
1 tbspoil
1 tbspghee or butter
1 tbspmalai or fresh cream
1/2 tspcumin seeds
1bay leaf
1 tspginger garlic paste
as requiredOnion tomato paste
1 tspcoriander powder
1/2 tsp cumin powder
1.5 tspShahi Paneer Masala
1/2 tspred chilli powder
1/4 tsp turmeric powder
To taste salt and sugar
1/2 tspShaan Zafrani Garam Masala
1 tspkasoori methi
1 tbspcoriander chopped
1 tbspfresh cream or malai
1 tspginger julienne
2onions cubed and petals disintegrated
1small capsicum deseeded and cubed
1-2green chilles
For Smoking gravy :
1charcoal
1 tspghee
1/4 tsp asafoetida

Saved

Steps

45 minutes

1

Heat oil in a pan or wok. Sprinkle cumin seeds, then half crushed whole garam masalas and bay leaf.After they splutter, add chopped onion,and cashewnuts and fry till light brown.Add chopped tomato,ginger and garlic and slit green chillies.Sprinkle 1/4 th tsp salt and fry till tomatoes are mushy.Set aside to cool.Then discard bay leaf and grind it alongwith charmagaz and thick malai from milk.Add little water if needed.
2

Strain the masala with pulp in a seive, to get a smooth paste and set aside.Heat oil and saute onion and capsicum.Set aside.Add 1 tbsp ghee and sprinkle cumin seeds.When they splutter, add the ground tomato onion paste and toss.
3

Add all the powdered spices,kasoori methi, salt and 1/4 th tsp sugar to taste.Fry till oil leaves sides stirring constantly so that masala doesn't get stuck in pan.Add 1/4 th cup water.Add the sautéed onion and capsicum and cook for a minute.Add the cubed paneer and lightly toss.
4

To smoke:
Heat a charcoal on open flame till it is red hot.Place it in a steel bowl and drizzle ghee and asafoetida. Place it in the shahi paneer dish and give it a smoky flavour covering it with a lid for 5 minutes.
5

Remove the coal and garnish with ginger julienne, chopped coriander, green chilli and fresh cream.Serve hot on a special weekend dinner with tandoori roti,naan or jeera rice.