SMOKED BUTTER PANEER…Paneer-e-Dhungaar is what I like to call it!

“Raising children is presented at first as a true-false test, then becomes multiple choice, until finally, far along, you realize that it is an endless essay. No one knows anything.”
Anna Quindlen

SMOKED BUTTER PANEER CURRY‘Paneer-e-Dhungaar’ is what I like to call it!

This recipe is the result of trying to keep the dinner table smiling with eager kids. Here’s a nice change to the regular Indian style cottage cheese/paneer curry. It combines the best of paneer tikka (which has a smoked flavor) & butter paneer.
I made this up one day when the kids were losing interest at the dinner table, and I had paneer on hand which I wanted to add to the menu! The flavour turned out very nice indeed; and the kids enjoyed it a lot. I dare say this would taste just as well with chicken too, but have yet to try it.


Paneer/cottage cheese – 250gms (NOT CUT INTO PIECES)
Piece of coal – 1 small
Ghee – few drops
Tomotao Puree – 200ml
Onion – 1/ chopped fine
Capsicum – 1 / chopped fine
Green chili – 1-2/to taste (deseed to reduce pungency)
Turmeric powder (haldi) – ½ tsp
Coriander powder (dhania) – 1tsp
Paprika (degi mirch) – ½ tsp (enhances the colour;has mild flavour)
Salt to taste
Cream – 1-2 tbsps (20-30% fat)
Fresh coriander leaves (hara dhania patta) for garnishing

A piece of coal being heated on the flame. Keep the kids FAR away!


Place the paneer in a big bowl. Keep a lid handy and a weight that you can place on top. A heavy book will do fine!

  • Heat a piece of coal on the fire till red hot. Place the hot coal in a small cup of foil in the bowl with the paneer, pour on the ghee on, and quickly shut it with the lid so that minimum fumes escape. Place a weight over the lid, and leave unopened for at least 30 minutes. This will help get a deep, intense smoked flavour.
  • Heat 2 tbsps of oil. Put in chopped onions + capsicum and sauté till onions are pink.
  • Add the turmeric + coriander + parprika. Saute for half a minute.
  • Add the tomato puree + salt, mix well, simmer covered for 15-20 minutes.
  • Meanwhile, take out the paneer and cut into pieces as desired.
  • Once the tomato curry leaves oil, add the paneer pieces into the curry, mix gently, add the cream + chopped coriander leaves, simmering for 10-15 minutes, until heated through. Do not put on high heat, otherwise the cream might separate.
  • Garnish with coriander leaves, and a swirl of cream if desired.

    Serve with hot chapattis, parathas, naans or rice.


    • Nags
      9 years ago

      lovely recipe and pic 🙂

    • Padmaja
      9 years ago

      what a unique way of getting that smoky taste to the paneer.
      love your recipe!!!1

    • Srivalli
      9 years ago

      that looks delicious…nice idea…

    • Cinnamon
      9 years ago

      Wow… this looks wonderful!! But looks like, u need practise to do this!!

    • Rina
      9 years ago

      I’m not a fan of smoked dishes, But I can try your recipe without the smoke part. Your dish looks gr8.

    • bindiya
      9 years ago

      This is a superb and innovative way, I love that smoky flavor, Thx

    • bee
      9 years ago

      are those tibetan artfects in the pic? they are lovely.

    • Nabeela
      9 years ago

      WOW! Coal smoked paneer….that’s extremely creative!

    • Suganya
      9 years ago

      That is darn creative!

    • Uma
      4 years ago

      Ever since I saw this recipe, I wanted to try it. Yesterday I made it.. n wow, what a curry it was.. My husband kept saying that this is the best paneer he’s ever had.. it was truly yummm… now, the plan is to try out all the receipes on your site.. cheers, Uma

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