Paneer Angara
Tandoori-charred paneer cubes in a silky tomato cream sauce with warm spices. A showstopping vegetarian main inspired by traditional tandoor cooking.
- Total time
- 45 min
- Servings
- 4
- Calories
- 412
- Protein
- 22g
Ingredients
- 14 oz paneer, pressed and cubed
- ½ cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1.5 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 can (14 oz) canned crushed tomatoes
- ¾ cup heavy cream
- 1 medium onion, finely diced
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 pinch salt and pepper to taste
Instructions
- 1
Mix yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, and lemon juice in a bowl.
- 2
Coat paneer cubes in the marinade. Cover and refrigerate at least 30 minutes.
- 3
Heat oil in a large skillet over medium. Add cumin seeds and let them crackle, ~30 seconds.
- 4
Add diced onion and cook, stirring often, until golden and soft, 5-6 minutes.
- 5
Pour in crushed tomatoes and simmer 8 minutes until the sauce thickens slightly.
- 6
Stir in cream and simmer 2 more minutes. Season with salt and pepper. Set aside.
- 7
Heat a cast iron skillet or grill pan over medium-high until very hot, ~3 minutes.
- 8
Working in batches, sear paneer cubes 2-3 minutes per side until charred and smoky. Don't move them.
- 9
Transfer charred paneer to the sauce and gently fold to combine.
- 10
Simmer together 3-4 minutes to let flavors meld. Taste and adjust seasoning.
- 11
Serve hot over basmati rice with naan or with a fresh tomato salad.
Tools you’ll need
- large mixing bowl
- large skillet or cast iron skillet
- grill pan or cast iron
- cutting board and knife
- spoon for folding
- measuring spoons
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