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Paneer angara features smoky, charred paneer in a spiced tomato-onion gravy with a rustic flavor. This high protein vegetarian dish brings exciting smoky notes to family dinners.
Heat 1 tbsp butter in a large skillet over medium-high heat. Add paneer cubes and sear until lightly charred on at least two sides, about 5–6 minutes. Remove paneer and set aside.
In the same pan, add remaining butter. Add onions and sauté over medium heat until translucent, about 4 minutes. Add ginger-garlic paste and stir for 1 minute until fragrant.
Add tomatoes, green bell peppers, all dry spices, and half the salt. Cook on medium, stirring occasionally, until tomatoes break down and mixture thickens, about 8–10 minutes.
Stir in heavy cream and kasuri methi. Return the charred paneer to the pan and toss gently. Let it simmer on low for 4–5 minutes, allowing flavors to blend.
Heat a piece of charcoal directly on a gas flame with tongs until red hot (about 2–3 minutes). Place charcoal in a small steel bowl in the center of the curry. Drizzle a few drops of butter or oil onto the coal, immediately cover the pan with a tight lid, and allow the curry to absorb smoke for 3 minutes. Remove charcoal. Serve hot.
