Paneer Angara

Contains: dairy

• Butter

  25 g

• Coriander powder

  5 g

• Cream

  40 ml

• Dried fenugreek leaves

  2 g

• Garam masala

  3 g

• Ghee

  10 ml

• Ginger-garlic paste

  18 g

• Oil

  30 ml

• Onion

  chopped

  130 g

• Paneer

  cubed

  200 g

• Red chili powder

  6 g

• Salt

  to taste

• Tomato puree

  150 ml

• Turmeric powder

  2 g

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Method

1. 1Char the paneer cubes lightly in a hot pan and set aside.
2. 2Saute chopped onion until deep golden.
3. 3Add ginger-garlic paste and cook until fragrant.
4. 4Stir in tomato puree, red chilli powder, turmeric and coriander powder.
5. 5Cook until the fat separates, then blend to a smooth gravy if you like it silky.
6. 6Return to the pan with 120 ml water and simmer into a thick sauce.
7. 7Add butter, the paneer and a pinch of garam masala; simmer 5 minutes.
8. 8Place a bowl in the pan, add a red-hot charcoal piece, drizzle with ghee.
9. 9Cover immediately for 2 minutes to trap the smoke, then remove the coal.
10. 10Finish with cream and kasuri methi, then serve hot.