Easiest Way to Make Tasty Paneer Angara

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Paneer Angara.

Paneer Angara You can cook Paneer Angara using 35 ingredients and 7 steps. Here is how you cook that.

Ingredients of Paneer Angara

  1. You need of Gravy.
  2. You need 2 tbsp of oil.
  3. It’s 4 of cloves.
  4. It’s 1 tsp of black pepper.
  5. Prepare 3-4 of green cardemom.
  6. You need 1 inch of cinnamon.
  7. It’s 1 inch of ginger.
  8. Prepare 5 cloves of garlic.
  9. You need 6-8 of cashew nuts.
  10. Prepare 6 of (or less) green chillies depending on its spiciness.
  11. You need 4 of Kashmiri dry red chillies.
  12. It’s 3 of medium to big size onions finely chopped.
  13. It’s 4 of medium size tomatoes finely chopped.
  14. You need 1 pinch of salt.
  15. It’s of Curry.
  16. You need 3 tbsp of oil.
  17. It’s 1 of bay leaf.
  18. It’s 1 tsp of jeera.
  19. You need 1 tbsp of ginger-garlic paste.
  20. It’s 1/2 cup of diced capsicum.
  21. You need 1/2 cup of diced onions.
  22. It’s 250 gr of paneer cubes.
  23. Prepare 1/4 cup of fresh cream (malai).
  24. You need 3 of green chillies finely chopped (optional).
  25. It’s of Salt.
  26. You need 1 tbsp of dhanajeera powder.
  27. It’s 1/4 tsp of turmeric powder.
  28. It’s 1 tbsp of red chilli powder.
  29. It’s 1 tsp of garam masala.
  30. You need 1 tsp of kasoori methi.
  31. You need 2 tbsp of chopped coriander leaves.
  32. You need of Smoke.
  33. You need 2-3 of live charcoal.
  34. You need 1/4 tsp of asafoetida powder.
  35. You need 1 tsp of ghee.

Paneer Angara instructions

  1. Put oil to heat in a pan. Add cinnamon stick, cardemom, cloves, black pepper and dry red chillies. Saute for a minute. Add ginger, garlic and green chillies. Saute for another two minutes and then add onions. Saute till they are pink and they look a bit caramelized as seen in the picture..
  2. Add tomatoes followed by salt. Saute until they are cooked and melted. Remove from heat and Let the mixure cool. Grind it to smooth paste. Add a little water at a time as neededwhile grinding. It should be liquid gravy that can be sieved easily..
  3. Heat oil for curry in a pan. Saute onion and capcicum along with some salt until the onions are translucent. Remove them from oil. Add a bay leaf and jeera in the same oil and wait till it's golden brown. Add ginger garlic paste and saute for a minute..
  4. Sieve the gravy over it. Add powder spices and salt (if required). Add water if needed to adjust consistency. Let it cook for 5 min on low flame..
  5. Next add capsicum and onions, paneer and green chillies. Cook for 2 minutes. crush kasoori methi between your palms and add in the curry along with garam masalo and cream. Cook for another 2 min (or till it starts boiling and the consistency of gravy looks ok)..
  6. Take out the curry in a serving bowl. Be ready with its lid. Place a bowl at the centre on the curry. Put live charcoals in the bowl. Put asafoetida on the charcoal, pour ghee over it and cover the bowl right away. Keep it undisturbed for 10 min atleast so that the smokey flavour blends with the curry well..
  7. Serve with tandoori naan, onion rings, lemon and green chillies. Enjoy ! The burnt flavour of tandoori naan combined with the smoky flavour of the curry takes you to another world of joy!.

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