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Paneer Angara - SK Khazana

Just like the name, this desi dish is super delicious and spicy too. Serve it with Tandoori roti, naan or chapati. This is a Sanjeev Kapoor exclusive recipe.

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Paneer Angara - SK Khazana

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Main Ingredients Paneer (cottage cheese), Charcole pieces
Cuisine Indian,Fusion
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Paneer Angara - SK Khazana

  • 350 grams Paneer (cottage cheese) cut into 1 inch cubes
  • 2-3 Charcole pieces
  • 2 tablespoons Oil + drizzling
  • 1 Ghee
  • 1 Bay leaf
  • 1 inch stick Cinnamon
  • 1 teaspoon Cumin seeds
  • 4-5 Cloves
  • 2-3 Green cardamom
  • 1 large Onion finely chopped
  • to taste Salt
  • 1 teaspoon Ginger-garlic paste
  • 1 1/4 teaspoons Kashmiri red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 cup Fresh tomato puree
  • 1 tablespoon Cashewnut paste
  • 1 medium Onion cut into 1 inch dices and layers separated
  • 1 medium Green capsicum cut into 1 inch dices
  • 1 teaspoon Paneer Masala
  • for garnish Fresh coriander leaves chopped
  • to serve Lemon wedges
  • to serve Onion rings
  • to serve Paranthe

Method

  1. Heat oil and ghee in a non-stick wok, add bay leaf, cinnamon, cumin seeds and 1-2 cloves. Break green cardamom pods and add the seeds, mix and sauté till fragrant.
  2. Add onion and a pinch of salt, mix well and cook for 1-2 minutes or till the onion turns light golden brown.
  3. Add ginger-garlic paste and sauté for 1-2 minutes or till the raw smells disappear. Reduce heat, add salt, Kashmiri red chilli powder, turmeric powder and coriander powder and mix well. Add 2 tbsps water and sauté on high heat for a few seconds.
  4. Add fresh tomato puree and mix well. Add cashew nut paste and mix well. Saute on medium heat for 2-3 minutes or till the oil separates.
  5. Add ¾ cup water, mix well and let the mixture come to a boil.
  6. Add onion and capsicum and mix well. Cook for 1 minute. Add Paneer Masala and mix well. Cook for 1 minute.
  7. Heat charcoal on direct flame till red hot.
  8. Add cottage cheese cubes and mix gently. Add 2 tbsps water and mix gently. Cook on low heat.
  9. Keep the hot charcoal piece in a small stainless steel bowl and place it in the middle of the cottage cheese mixture. Keep remaining cloves over the charcoal, drizzle a little oil and cover the pan immediately.
  10. Switch the heat off, and let the smoky flavor infuse for 3-5 minutes.
  11. Take the lid off and transfer into a serving bowl. Garnish with coriander leaves and serve hot with lemon wedges, onion rings and paranthe.
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