Paneer Angara – Restaurant style

Paneer Angara – Restaurant style
Spread the Love

Paneer Angara – Restaurant style

Priyangi Pujara
Paneer Angara is a punjabi cuisine mostly served in Indian restaurants, the taste of which you can never forget. Paneer (Indian cottage cheese) is the main ingredient in this sabzi which is added in the spicy gravy made of onions and tomatoes. Lastly it is smoked using burning charcoal (also called angara). This sabzi can be served with rice or chapati/naan/paratha.
You will not miss the restaurant for Punjabi curries once you try your hands on this. This curry brings restaurant at your doorstep.
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course Main Course
Cuisine Indian, Punjabi
Servings 4 people



  • 2 tbsp oil
  • 4 pieces cloves
  • 1 tsp black pepper corns
  • 3-4 pieces green cardemom
  • 1 inch cinnamon
  • 1 inch ginger
  • 5 cloves garlic
  • 6-8 pieces cashew nuts
  • 6 pieces green chillies the quantity highly depends on the spiciness and the size of the chillies as well as on your taste.
  • 4 pieces kashmiri dry red chillies
  • 3 big size onions finely chopped
  • 4 medium size tomatoes finely chopped
  • 1 pinch salt

Curry/ Sabzi

  • 3 tbsp oil
  • 1 piece bay leaf
  • 1 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • ½ cup diced capsicum
  • ½ cup diced onions
  • 250 gr paneer cubes(cubes of Indian cottage cheese)
  • ¼ cup fresh cream (dairy cream)
  • 3 pieces green chillies finely chopped (optional)
  • 1 tsp salt (adjust quantity as per your taste)
  • 1 tbsp coriendar and cumin powder (dhanajeera powder)
  • ¼ tsp turmeric powder
  • 1 tbsp red chilli powder (adjust quantity as per your taste)
  • 1 tsp garam masala powder
  • 1 tsp kasoori methi (dry fenugreek leaves)
  • 2 tbsp chopped coriander leaves

smoking the sabzi

  • 2-3 pieces live charcoal
  • ¼ tsp asafoetida powder
  • 1 tsp ghee (clarified butter)



  • Put oil to heat in a pan. Add cinnamon stick, cardemom, cloves, black pepper and dry red chillies. Saute for a minute.
  • Add ginger, garlic and green chillies. Saute for another two minutes
  • Then add onions. Saute till they are pink and they look a bit caramelized as seen in the picture.
  • Add tomatoes followed by salt.
  • Saute until they are cooked and melted. Remove from heat and Let the mixure cool. Grind it to smooth paste. Add a little water at a time as needed while grinding. It should be liquid gravy that can be sieved easily.


  • Heat oil for curry in a pan. Saute onion and capcicum along with some salt
  • Saute until the onions are translucent. Remove them from oil.
  • Add a bay leaf and jeera in the same oil and wait till it's golden brown. Add ginger garlic paste and saute for a minute.
  • Sieve the gravy over it.
  • Press the sieve gently to recover most of the curry.
  • Add powder spices and salt (if required). Add water if needed to adjust consistency. Let it cook for 5 min on low flame.
  • Next add capsicum and onions, paneer and green chillies. Cook for 2 minutes.
  • Add garam masala. Crush kasoori methi between your palms and add in the curry.
  • Add cream. Cook for another 2 min (or till it starts boiling and the consistency of gravy looks ok).

Smoking the sabzi

  • Take out the curry in a serving bowl. Be ready with its lid. Place a bowl at the centre on the curry. Put live charcoals in the bowl.
  • Put asafoetida on the charcoal,
  • Pour ghee over it and cover the bowl right away. Keep it undisturbed for 10 min at least so that the smokey flavour blends with the curry well.
  • Here is the picture just to show you what amount of smoke it creates.
  • Serve with tandoori naan, onion rings, lemon and green chillies. Enjoy ! The burnt flavour of tandoori naan combined with the smoky flavour of the curry takes you to another world of joy!


  1. Use fresh cottage cheese for best results.
  2. If you are using frozen cottage cheese, let it sit in moderately warm water until it is soft and tender.
Keyword North Indian cuisine, punjabi sabji, punjabi sabzi, punjabi shaak, punjabi shak, red gravy, restaurant style

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating