Paneer Angara

Ingredients 

• 350 grams paneer (cottage cheese), cut into 1 inch cubes
• 2-3 charcoal pieces
• 2 tablespoons oil + for drizzling
• 1 tablespoon ghee
• 1 bay leaf
• 1 inch cinnamon stick 
• 1 teaspoon cumin seeds
• 4-5 cloves
• 2-3 green cardamoms
• 1 large onion, finely chopped
• Salt to taste
• 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
• Chopped fresh coriander leaves for garnish
• Lemon wedges to serve
• Onion rings to serve
• Paranthe to serve

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.