Dhungar Paneer Masala Recipe | Paneer Angara

Dhungar Paneer Masala (Paneer Anagara) or Smoked Cottage Cheese Masala isn’t just another paneer recipe. Our Dhungar Paneer Masala recipe is irresistible, flavourful, and uses the ancient dhungar technique of smoking food. If you’re looking to add an extraordinary twist to your dining spread, stop thinking about the usual paneer recipes and try making something traditional and delicious but not so common. This easy Dhungar Paneer Masala recipe fits the bill and will please and satisfy even the most particular gourmand.
 

Dhungar Paneer Masala ingredients:

The ingredients for this recipe are an easily available combination of paneer marinated in spiced yoghurt and cooked with fragrant spices such as cinnamon, bay leaf, and green cardamom pods, along with cloves, cumin seeds, black peppercorns and mace (javitri). The addition of tomatoes, onions, and spice powders along with fenugreek leaves (kasuri methi), makes this Dhungar Paneer Masala recipe irresistible. The process of dhungar or smoking, with burning charcoal and ghee, takes this dish to the next level, infusing a deep smokey flavour and aroma which is hard to beat.
 

All Your Paneer Related Questions answered!

Of course most Indians know what paneer is. But for those new to Indian cooking, paneer is a much loved cheese used widely across India. Then comes the next set of questions we are often asked. What is paneer made of? Can vegans eat paneer? Well, paneer is made from milk and hence not suitable for vegans or those who follow a lactose-free diet.
 

We are also often asked by our readers ‘Which milk is best for making paneer?’ We recommend you make your paneer from full fat milk (whole milk or full cream milk) as we have done for our Dhungar Paneer Masala recipe. Though it can be made with toned and double toned milk as well (we strongly suggest against this), but if you’re looking at a creamy and luscious block of paneer, full-fat milk is the way to go. If you want to know How to Make Paneer At Home, read our recipe right here! Of course, some will wonder ‘can you buy paneer in supermarkets?’ Yes, paneer is available at most Indian supermarkets and dairy outlets, but the freshness, softness, and purity of homemade paneer is what we love.
 

Some ask ‘Can I eat Raw paneer?’ Yes, it is safe to eat raw paneer (homemade – where you have control of the purity of ingredients) as it is made from boiled milk and is not entirely a raw product. You could choose to season it with salt and pepper, and some red chilli powder for dipping for a delicious tasting mouthful.

We are also asked ‘Is Paneer good for health?’ Yes, it is full of protein. In fact, it is a major source of protein for vegetarians so go ahead and enjoy some. Though you should stay away from it if you’re lactose intolerant.
 

‘Does paneer go bad?’ Yes it does. Paneer is a soft cheese and doesn’t have a long shelf life. Whether buying it from the market or making it at home, you must consume paneer within two to three days. We keep paneer in the refrigerator, submerged in water, and change the water every day for the two to three days we store it.
 

What is Dhungar - The Dhungar technique:

Dhungar probably comes from the word dhuan which means smoke. Dhungar technique is an ancient smoking technique to render an extra layer of flavour to food. This technique is thought to have been brought to India with the advent of the Mughal rulers.
 

Dhungar Paneer Masala is simply smoked paneer masala. If you’re wondering how to use the dhungar technique to infuse the smoky charcoal aroma in your food, watch our step by step Dhungar Paneer Masala video for easy learning.
 

In our recipe, we have used a make-shift cup made from onion to place a live piece of charcoal in it. The onion cup is placed in the centre of the dish, the burning charcoal placed in the onion cup, then drizzled with ghee and immediately topped with a tight-fitting lid. This bit is important as it is will help trap the smoke and infuse it through the dish. So you need to be attentive and not lose time in sealing the dish with a lid soon as the ghee is poured over the charcoal. The smoke is given 20 to 30 minutes to allow it to flavour the dhungar paneer masala.

If you’re excited with the idea and wondering if you could use the Dhungar technique for other dishes, the answer is yes. You could be as creative as you want and use it in various recipes. We suggest you start by making a Dal Dhungar like our Dal Sultani, our all-time favourite kebab from Lucknow – Galouti Kebab, or a delicious mutton dish Bhuna Pasanda, or even a tasty chicken recipe Dum ka Murgh.
 

How to serve Dhungar Paneer Masala:

Before serving what we think is the best Dhungar Paneer Masala, you can garnish it with ginger juliennes. It can be served with parathas, naan, rotis, or other breads of your choice. You can make a meal out of it or serve it as part of a wider spread for lunch or dinner.
 

See our Dhungar Paneer Masala Recipe with step by step photos and video cooking instructions. Learn how to make Dhungar Paneer Masala at home with all ingredients and cooking methods right here.

Or take a look at all our Paneer Recipes here!