Smoked Paneer is a dish made with paneer in a tomato and cashew gravy and smoked to elevate the flavours of the rich gravy. This dish has layers of flavour and makes it an ultra-luxurious dish. The tomatoes give this dish the sweetness and tang, cashews give the sauce a velvety smooth glossy texture and the smoke adds the BBQ flavour to the dish.
My family loves food with a smoky flavour. I often cook dishes which are smoked like ‘Aloo pyaz ki bhurji’ which is a popular Assamese dish and my mother taught me to cook or ‘papad bhurji’ which lifts the simple papad/poppadum to a different flavour level. My children love paneer and hence I experimented and added the smokey flavour to the dish.
Smoking gives food an extra dimension of flavour. There are many techniques used, ranging from hot smoking to cold smoking, warm smoking and liquid smoking, and there is a huge range of sophisticated gear available today to do the job. Having said that, it is surprisingly easy to smoke the food at home using basic equipment in the kitchen.
Smoked paneer is popular like other recipes like Palak Paneer, Paneer Do Pyaza, Indo-Chinese Chilli Paneer, Methi Paneer, Paneer Butter Masala, Paneer Jalfrezi, Paneer Hara Pyaaz and Paneer Kali Mirch to name a few.
