Angari Tandoori Paneer

Ingredients

• 500 gPaneer, cubed
• 1 cupHung curd
• 2 tspTandoori masala
• 2 tspButter
• 1 tspCheese spread
• 1/2 tbspGinger-garlic, crushed
• 1/2 tspAjwain
• 1 tspCrushed black pepper
• 1 tspCoriander powder
• 1 tspCumin powder
• 1 tbspMustard oil
• 1 cupCapsicum + onion, square cut (optional)
• 2 tbspOil (gravy)
• 2Bay leaves
• 2Dried red chillies
• 1/2 tspAsafoetida
• 3 tbspChopped onion
• 3 tbspTomato puree
• 1/2 tsp eachCumin powder, turmeric, coriander powder, red chilli powder (gravy)
• 3 tbspCashew-melon-seed paste
• 1/2 tbspSchezwan sauce
• 2 tbspFresh cream
• 1/2 tspKasuri methi
• 1 tspTomato ketchup
• to tasteSalt
• 1 setCharcoal piece + ghee + clove (for smoking)

Method

1. 1

   Marinade: whisk hung curd with tandoori masala, butter, cheese spread, crushed ginger-garlic, ajwain, crushed pepper, coriander powder, cumin powder, mustard oil and salt. Add paneer cubes (and optional capsicum-onion squares). Rest 2 hours in the fridge.

2. 2

   Bake the marinated paneer at 220°C for 12–15 minutes — or pan-sear in butter for 90 seconds per side. Set aside. (For chicken: bake at 220°C for 25 minutes and brush butter on top.)

3. 3

   Gravy: heat oil, then bay leaves, dried red chillies, ajwain, hing and chopped onion + crushed ginger-garlic. Cook to deep golden brown — this is what builds colour.

4. 4

   Add tomato puree and the powdered spices. Cook 3 minutes until oil rises.

5. 5

   Stir in cashew-melon-seed paste, Schezwan sauce, cream, kasuri methi, ketchup and salt. Cook 3 more minutes.

6. 6

   Slide in the seared/baked paneer (and veg, if used). Toss gently to coat.

7. 7

   Angari finish: on a stove flame, heat a small piece of charcoal till red-hot. Place a small steel bowl in the centre of your pan, drop the coal into it, top with a clove and a teaspoon of ghee — it will smoke instantly. Cover the pan immediately with a lid for 90 seconds. Lift the lid, remove the bowl, stir once and serve hot — the dish will smell like a tandoor.