Make Paneer Angara Special in Lunch or Dinner

Paneer Angara vegetable is very tasty. The way to make it is quite fun. First the gravy is made and then the paneer pieces are cooked. Finally, the smoky flavor is brought out by the coal. It is also the signature dish of many restaurants.

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Paneer Angara Special A glance

Recipe Recipe: Indian Time: 30 mins to 1 hourMi Type: Vegetarian

necessary ingredients

  1. Ingredients for Puree:
  2. 4 tomatoes
  3. 1 large piece ginger
  4. 2 green chilies
  5. 1 dry red chili
  6. 1 tbsp oil
  7. 1 tsp cumin
  8. 1 piece cinnamon
  9. 2 bay leaves
  10. 3 small cardamoms
  11. 4 cloves
  12. 7-8 black peppercorns
  13. 15 cashew nuts

Ingredients for Vegetable:
3 tbsp oil
1/4 tsp cumin
1/2 turmeric powder
1 tsp coriander powder
1 tsp red chili powder
1 tbsp kasoori methi
1 small capsicum, cut into pieces (optional)
1 cup water
1 teaspoon salt
1 tbsp Green Coriander
250 grams cottage cheese, cut into pieces
1/2 cup grated cheese
1/2 tsp asafoetida
1 tablespoon butter

Paneer Angara Special way

  • To make Paneer Angara, first put oil in a pan and heat it.
  • When the oil is heating, cut the tomatoes, chillies and ginger into small pieces.
  • Now add cumin seeds, cinnamon, cloves, black pepper, bay leaves, cardamom and dry red chilies in the oil and fry for some time.
  • After this, add chopped tomato, chilli and ginger and mix it well.
  • After mixing, add cashew nuts to the pan and mix.
  • Keep the pan covered for 10 minutes.
  • Remove the lid and cook the tomatoes for some time, then take them off the flame.
  • Let it cool down for 1-2 minutes. After this, put it in a grinder jar and make a fine paste.
  • After making the paste, prepare the vegetables. For this, heat 3 spoons of oil in a pan.
  • When the oil is hot, add cumin and turmeric powder to it.
  • Keep the flame low and add the prepared paste to it and mix it well.
  • After this, add coriander powder, red chili powder and kasoori fenugreek to the paste and mix it well.
  • Cook the masala on medium heat till it leaves the oil. Meanwhile, add capsicum to it.
  • When the masala is cooked well and the oil leaves, then add water to the pan and mix it well.
  • Place a piece of coal on the second burner of the gas and burn it till the gravy comes to a boil. Put some oil on it too.
  • Add salt and green coriander to the gravy and mix.
  • After this, add cheese pieces and grated cheese to the gravy and mix.
  • Cover and cook the vegetable for another 5 minutes.
  • Switch off the flame and remove the lid and keep a small bowl by making a small space in the middle of the vegetable.
  • Keep burning coal in this bowl. Put asafoetida and teaspoon oil on the coal and immediately cover the pan.
  • By doing this, the smoky flavor of asafetida will come well in the vegetable. Keep it covered for 10 minutes.
  • After this add butter and some green coriander in the pan and mix.
  • Paneer Angara Curry is ready. Serve it with roti, naan or lachha paratha.

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