Paneer Angaar Recipe

Prepare and marinate paneer

Pat paneer cubes dry with paper towels. In a bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, salt, lemon juice and besan. Mix into a smooth marinade. Toss the paneer cubes gently to coat. Marinate for at least 20 minutes (up to 1 hour in fridge).

Optional sear: Heat 1 tbs oil in a nonstick skillet over medium-high. Add marinated paneer in a single layer and sear 1–2 minutes per side until lightly golden (work in batches). Remove and set aside on a plate lined with paper towel.

Start the tempering

Heat 3 tbs oil or ghee in a heavy skillet or kadhai over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds until aromatic. Add bay leaf and crushed cardamom and sauté for a few seconds.

Cook the onions and aromatics

Add finely chopped onion and a pinch of salt. Cook, stirring, until onions turn translucent and begin to brown at the edges, about 8–10 minutes. Add slit green chilies and 1 tbs ginger-garlic paste (for the gravy) and sauté 1–2 minutes until raw smell disappears.

Add tomato and dry spices

Stir in the tomato puree and cook on medium heat until oil begins to separate around the edges and mixture thickens, about 6–8 minutes. Add kashmiri chili powder, hot red chili powder, coriander powder, cumin powder, and the remaining 1 tsp salt and sugar/jaggery. Mix well and simmer for 2–3 minutes to bloom the spices.

Adjust consistency

If the masala looks too thick, add 2–3 tbs water or vegetable stock and stir. Simmer for another 2 minutes so flavors marry and the base becomes a cohesive sauce.

Add paneer to the gravy

Gently add the marinated (and optionally seared) paneer cubes to the simmering masala. Mix carefully to coat the paneer without breaking the cubes. If you skipped searing, cook on low for 4–5 minutes so paneer absorbs flavors.

Finish with cream and aromatics

Stir in the heavy cream (or cashew cream) and the remaining 1 tbs butter if using. Sprinkle in crushed kasuri methi and garam masala. Taste and adjust salt or heat. Cook on low for 2 minutes—do not boil vigorously after adding cream to prevent curdling.

Garnish and serve

Turn off heat and garnish with chopped cilantro and optional sliced green chilies for an extra kick. Let the curry rest for 5 minutes so flavors meld. Serve hot with steamed basmati rice, roti, or naan.