Dhaba Style Paneer Angara Recipe / A Simple Method To Make Paneer Angara

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Immerse yourself in the classic fumy flavor of Paneer Angara on a misty evening with a sip of sizzling Irani Chai...

Table Of Contents

1. Excerpt

2. An Introduction About Paneer Angara

3. An Insight Into Dungar Method

4.Ingredients

5. Directions

6.Tips

7.Nutritional Value

 

An Introduction about Paneer Angara:

When we take a sneak peek into the gastronomical heritage of India, it certainly takes us aback with its colossal history and grandeur. Its roots are unfathomable and inexplicable which we can never explore it thoroughly in one's life time. Because it has multifarious cuisines that would astonish us with numerous dishes and procedures that are unique and exemplary of its own kind. For example, Indian epicureanism took a major transformation during the the Mughal reign and plenty of innovative dishes evolved by fusion and modification. Here we are going see a spell bounding dish from our ancient India.

Paneer Angara is one of the renowned dishes that originated from the Mughal Cuisine in the midieval India, which is famous for the fusion of different culinary styles that are rich, aromatic and appetizing. Any gourmet would undeniably admire the sophistication and the grandiose of the Mughal Cuisine and the most fascinating fact about the mughal culinary art is that each dish is unique and exceptional of its own kind. One such phenomenal dish is this Paneer Angara, which is prepared using the traditional dhungar method. Dhungar technique is the ancient way of bringing the smokey flavor to dishes like kebabas, tikkas, curries, rice, dals and even raitas and the deep smokey flavor is infused using active charcoal. We have plenty of authentic recipes from the North which has adapted this Dhungar method that gives an added zing to the dish and one such chosen recipe is this Paneer Angara.

An Insight Into Dhungar Method:

A piece of burnt charcoal is placed at the center of the dish and a few drops of ghee is spilled over the coal and covered for a minute to emit the smoke over the vessel. By trapping the smoke using a lid, the smokey flavor is infused all over the dish and gives an extraordinary aroma to the food. Much interestingly, certain herbs were used in the imperial kitchen to infuse aroma to make it extraordinary. For example, spices like black cardamom, cloves and cinnamon were placed over the charcoal just before pouring the ghee. This dhungar method is especially adapted to make meat during festival times and served to everyone. This age old smoking technique has been followed till now for its authenticity and magnificence.

Try out this easy yet delicious recipe of Paneer Angara and elevate your party a notch higher...

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paneer angara recipe
Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients Required To Make Paneer Angara Recipe

To Blend
 1 tsp Groundnut Oil
 1 No Of Cardamom
 2 Nos Of Cloves
 1 No Of Bay Leaf
 1 Inch Of Cinnamon
 ½ tsp Black peppercorns
 10 Nos Of Cashew Nuts
 1 No Of Onion (chopped)
 1 No Of Tomato (chopped)
 1 Inch Of Ginger (chopped)
 3 Nos Of Green Chilies
 4 Nos Of Garlic Pods
To Temper
 1 tbsp Ghee
 1 tsp Cumin Seeds
 1 No Of Kashmiri Lal Mirch
 1 No Of Onion (diced)
 1 No Of Bell Pepper (diced)
 200 g Paneer
 1 tsp Red Chili Powder
 1 tsp Coriander Powder
 ½ tsp Cumin Powder
 ¼ tsp Turmeric Powder
 ½ tsp Garam Masala Powder
 1 tsp Kasuri Methi
 Required Amount Of Salt & Water
To Garnish
 2 tbsp Fresh Cream
 2 tbsp Coriander Leaves (fresh)
To Make It Smokey
 3 Nos Of Live Charcoal
 1 Pinch Of Asafoetida Powder
 5 Drops Of Ghee

Steps to Make Paneer Angara Recipe

Phase 1: To Blend
1

Heat a wok and tip in a little oil and let the flame be in low mode. Tip in a cardamom, bay leaf, clove an inch of cinnamon and some black peppercorns.. While it turns fragrant, just add one chopped onion and saute for a while.

2

Plop in a chopped tomato and follow it up with some fresh ginger, garlic pods and green chilies. Let it saute too. Plunk in some cashew nuts and stir altogether. Alter the flame to medium mode and pour in a cup of water and after three to five minutes just take the wok from the stove and let it cool for a while. After it cools down, transfer the sauteed ingredients to a blender and make a smooth puree out of it. Just filter the puree using a colander to make it still more fine.

Phase 2: To Temper
3

In the same wok add a little ghee and temper with some cumin seeds. When it starts to splutter, add a roughly torn dried red chili and now gently drop the diced onion and bell pepper with a nice stir.

4

When the onion becomes translucent, just plop in the puree and sprinkle the required salt. Add the measured quantities of spice powders and mix altogether. Let it boil for a few minutes and after a while when the oil and ghee starts to separate at the sides just toss over some crushed kasuri methi and stir in. When the aroma starts wafting out from the wok, just turn off the flame.

Phase 3: To Garnish:
5

Squeeze out a scoop of fresh cream and sprinkle some lush green coriander leaves and now the Paneer Angara is cooked up.

Phase 4: To Get It Smokey
6

Keep a tiny metal plate in the middle of the wok and place two burnt live charcoal on it using a pair of tongs, and smear a little ghee all over and tip in a pinch of asafoetida powder. Pop the lid on and let the smoke get trapped inside for a while. Just after a minute or two, when the whole dish gets smokey, take the lid off and serve Paneer Angara hot for a laccha paratha accompanied with a cup of dahi along with lemon wedges and onion rings.

Tried Tips:

  • There are many versions of paneer angara  and here I have directly added the paneer. But you can also shallow fry the paneer cubes before adding it to the sabzi.
  • You can also add fresh ginger julienne as garnishing.
  • Burnt charcoal can be kept in a tiny katori, onion cup (just a cup shaped layer from the onion bulb) or even a large slice of lemon. Even a piece of aluminium foil would suffice.
  • Clarified butter can be used to infuse the charcoal.

Ingredients

To Blend
 1 tsp Groundnut Oil
 1 No Of Cardamom
 2 Nos Of Cloves
 1 No Of Bay Leaf
 1 Inch Of Cinnamon
 ½ tsp Black peppercorns
 10 Nos Of Cashew Nuts
 1 No Of Onion (chopped)
 1 No Of Tomato (chopped)
 1 Inch Of Ginger (chopped)
 3 Nos Of Green Chilies
 4 Nos Of Garlic Pods
To Temper
 1 tbsp Ghee
 1 tsp Cumin Seeds
 1 No Of Kashmiri Lal Mirch
 1 No Of Onion (diced)
 1 No Of Bell Pepper (diced)
 200 g Paneer
 1 tsp Red Chili Powder
 1 tsp Coriander Powder
 ½ tsp Cumin Powder
 ¼ tsp Turmeric Powder
 ½ tsp Garam Masala Powder
 1 tsp Kasuri Methi
 Required Amount Of Salt & Water
To Garnish
 2 tbsp Fresh Cream
 2 tbsp Coriander Leaves (fresh)
To Make It Smokey
 3 Nos Of Live Charcoal
 1 Pinch Of Asafoetida Powder
 5 Drops Of Ghee

Directions

Phase 1: To Blend
1

Heat a wok and tip in a little oil and let the flame be in low mode. Tip in a cardamom, bay leaf, clove an inch of cinnamon and some black peppercorns.. While it turns fragrant, just add one chopped onion and saute for a while.

2

Plop in a chopped tomato and follow it up with some fresh ginger, garlic pods and green chilies. Let it saute too. Plunk in some cashew nuts and stir altogether. Alter the flame to medium mode and pour in a cup of water and after three to five minutes just take the wok from the stove and let it cool for a while. After it cools down, transfer the sauteed ingredients to a blender and make a smooth puree out of it. Just filter the puree using a colander to make it still more fine.

Phase 2: To Temper
3

In the same wok add a little ghee and temper with some cumin seeds. When it starts to splutter, add a roughly torn dried red chili and now gently drop the diced onion and bell pepper with a nice stir.

4

When the onion becomes translucent, just plop in the puree and sprinkle the required salt. Add the measured quantities of spice powders and mix altogether. Let it boil for a few minutes and after a while when the oil and ghee starts to separate at the sides just toss over some crushed kasuri methi and stir in. When the aroma starts wafting out from the wok, just turn off the flame.

Phase 3: To Garnish:
5

Squeeze out a scoop of fresh cream and sprinkle some lush green coriander leaves and now the Paneer Angara is cooked up.

Phase 4: To Get It Smokey
6

Keep a tiny metal plate in the middle of the wok and place two burnt live charcoal on it using a pair of tongs, and smear a little ghee all over and tip in a pinch of asafoetida powder. Pop the lid on and let the smoke get trapped inside for a while. Just after a minute or two, when the whole dish gets smokey, take the lid off and serve Paneer Angara hot for a laccha paratha accompanied with a cup of dahi along with lemon wedges and onion rings.

Dhaba Style Paneer Angara Recipe / A Simple Method To Make Paneer Angara

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