Recipe for Charcoal Smoked Paneer in Methi Cream Sauce

Charcoal-Smoked Paneer in Methi Cream Sauce

Discover the magic of restaurant-style paneer at home with this luxurious recipe that combines the richness of cream with the aromatic warmth of Kasuri methi and a touch of authentic charcoal smoke. Perfect for special dinners or weekend indulgence

What Makes This Recipe Special

Authentic Dhungar - The traditional charcoal smoking technique adds a restaurant-quality smoky depth that transforms this dish from good to unforgettable. It's easier than you think!

Double Methi Magic - We use Kasuri methi two ways—crushed for texture and roasted-powdered for intense flavor. This layering creates complexity that keeps every bite interesting.

Silky White Sauce - The combination of whipped curd, thick cream, and cashew paste creates a velvety sauce that's rich without being heavy. The white color showcases the elegant simplicity of this royal dish.

This recipe showcases how thoughtful technique and quality spices from Minitz can elevate simple ingredients into something truly extraordinary. The shallow-fried paneer adds a delicate golden crust that perfectly complements the creamy, aromatic sauce.

Ingredients You'll Need

Main Components

• 2 packets paneer (cut into 8 pieces each)

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 onion paste

• 200 grams thick cream

• 1 cup whipped curd

• 10 slit green chilies

Spices & Finishing

• 10 cashews (fine paste)

• 1 tablespoon shahi white pepper powder

• ½ tablespoon sugar

• 3 tablespoons crushed Kasuri methi

• 2 tablespoons roasted Kasuri methi powder

• 1 piece charcoal

• 2 tablespoons chopped green coriander

• Ghee and salt to taste

Pro Tip: Whip your curd well before adding it to prevent curdling. The air incorporated helps it blend smoothly into the sauce without separating, even on low heat.

Step-by-Step Cooking Process

Prepare the Paneer

Heat ghee in a heavy-bottom pan and shallow fry paneer pieces until light brown on the sides. This creates a beautiful golden crust that adds texture. Set aside.

Build the Base

In the same ghee, fry onion paste until translucent—avoid browning to keep the sauce white. Add ginger-garlic paste and Goan vinegar, frying until ghee separates.

Layer the Flavors

Add sugar and shahi white pepper, then cashew paste. Fry briefly, add salt and crushed Kasuri methi. Toss well to release those incredible fenugreek aromatics.

Create the Sauce

Stir in whipped curd on low flame for 5 minutes. Add ¾ of the cream, green chilies, paneer pieces, and powdered roasted Kasuri methi. Cook until ghee separates.

Add the Magic

Turn off heat and perform the charcoal smoking technique (dhungar). Garnish with fresh coriander. Your restaurant-quality paneer is ready!

The key to this recipe's success lies in patience—cooking on low flame allows the flavors to meld beautifully while preventing the dairy from splitting. The ghee separating at the end is your visual cue that everything has come together perfectly. Each step builds on the last, creating layers of flavor that make this dish truly memorable.

Master the Dhungar Technique

How to Add Charcoal Smoke Flavor

The dhungar method is an ancient Indian technique that infuses dishes with an irresistible smoky aroma. It's surprisingly simple and adds that elusive restaurant-quality touch to your home cooking. This technique works beautifully with any creamy curry, dal, or biryani.

Heat the Charcoal

Heat a small piece of natural charcoal until it's glowing red hot. Use tongs to handle it safely.

Create Your Setup

Place the hot charcoal in a small steel bowl and position it carefully in the center of your cooked dish.

Generate Smoke

Pour a few drops of ghee or oil directly onto the charcoal—it will smoke immediately and dramatically.

Trap the Aroma

Quickly cover with a tight lid for 2-3 minutes, then remove the charcoal bowl. Your dish is now infused with smoky magic!

Serving Suggestion: This luxurious paneer pairs beautifully with butter naan, tandoori roti, or fragrant jeera rice. For a complete meal, serve alongside a cooling raita and some crispy papad. The creamy, smoky flavors make it perfect for entertaining or treating your family to something special.

"The dhungar technique is what separates home cooking from restaurant magic. Once you master this simple method, you'll want to add that smoky kiss to everything!"