Name: Jain Paneer Angara
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Paneer, mostly cubed, a small portion grated; 1 cup Tomato Puree, fresh; 5 Cashews, soaked; ½ tbsp Melon Seeds, soaked; 1 tbsp Fresh Cream; 1 tbsp Butter, divided; ½ tbsp Cooking Oil; ½ tsp Cumin Seeds; 1 tsp Kashmiri Chili Powder, gives deep red color; ½ tbsp Ground Coriander; ½ tsp Garam Masala; ½ tbsp Dried Fenugreek Leaves, kasuri methi, crushed; ½ tsp Salt, to taste; ¼ cup Water; ½ Charcoal, for smoking

50 mintotal

40 min hands-on10 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Process the hydrated cashews and melon seeds into a spectacularly smooth, white culinary paste.
Heat a measure of butter alongside the oil in a robust pan. Scatter in the cumin seeds, provoking them to crackle vibrantly.
Pour the fresh tomato puree into the fat. Command the heat to medium and cook fiercely for 8-10 minutes until the puree's water content evaporates, leaving behind a thick mass that surrenders its oil.
8–10 min
Stir in the Kashmiri red chilli powder, coriander powder, and garam masala. Sauté the mixture briskly; watch as the masala intensifies into a profound, dark red hue.
Lower the flame significantly. Fold in the rich cashew-melon paste along with the freshly grated paneer fraction. Cook for 3 minutes. The grated paneer acts as the secret weapon, lending the gravy an uneven, incredibly hearty dhaba-like texture.
3 min
Add warm water to set the gravy, season with salt, and submerge the pristine paneer cubes. Allow the assembly to simmer gracefully for 3-4 minutes.
3–4 min
Crush the dried fenugreek leaves over the pan, swirl in the fresh cream, and instantly turn off the heat to preserve the emulsion.
For the dhungar smoking, heat the piece of charcoal over an open flame until it glows red. Sit a small steel bowl in the middle of the gravy, put the coal in it, drop a knob of butter onto the coal and cover the pan tightly the moment it smokes. Leave it 2 minutes, lift out the bowl and serve.
2 min

How to tell it's done

Soft paneer cubes in a deeply red, coarsely textured, thick gravy infused with an unmistakable wood-fire smokiness.

Getting it right

Tip

Vigilance is required during the smoking process. Exceeding 2-3 minutes of smoke exposure will ruinously infuse the gravy with an astringent, burnt bitterness instead of a sophisticated smokiness.

What to serve it with

A highly theatrical, intensely flavored masterpiece that demands the company of soft Naan, rich Kulcha, or aromatic Jeera Rice.

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