Cooking Instructions
- 1
Cut Paneer in medium-small size cubes or whatever shape you want & keep them at room temperature for 30 minutes.
- 2
Chop Tomatoes, Onions, Ginger & Green Chillies roughly.
- 3
- 4
Then take a bowl, add chopped paneer cubes in it with 2 Table Spoon Besan, 1 Table Spoon Meat Masala, 1/2 Teaspoon Laal Mirch, 1/4 Teaspoon Haldi Powder, 2 Teaspoon Dhaniya Powder & 2-3 Table Spoon Dahi in it & mix them properly.
- 5
- 6
- 7
- 8
Now let the marinated paneer rest for 10-15 minutes.
- 9
Take 1/2 Cup Dahi, add 1 Table Spoon Meat Masala, 1/2 Teaspoon Laal Mirch Powder, 1/4 Teaspoon Haldi Powder & 3 Teaspoon Dhaniya Powder in it & mix them properly.
- 10
- 11
- 12
Meanwhile, take a kadhai, add 1 Big Spoon Mustard Oil in it & turn the gas on high flame to burn the oil first.
- 13
When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
- 14
After some time, again turn on the gas & keep it on medium flame.
- 15
Then add all Khade Masale & 1 Pinch Hing in it & let them sizzle.
- 16
- 17
When they start sizzling, add roughly chopped onions, Ginger & Green Chillies in it & cook them till they turn slight golden brown in colour.
- 18
After 3-4 minutes, when they turn slight golden brown in colour, add roughly chopped tomatoes in it with 1 Teaspoon Salt so that they start releasing oil quickly & gets mashed up.
- 19
- 20
After 6-7 minutes, when oil is completely released & tomatoes are completely mashed up, turn off the gas & take Masala mixture out in a plate or a bowl.
- 21
Now let the mixture cool down properly before grinding them.
- 22
Meanwhile, after 10-15 minutes, take a pan, 2-3 Table Spoon Oil in it & turn the gas on medium-low flame.
- 23
When oil gets heated up, add marinated paneer cubes in it & roast them till they turn into golden brown in colour.
- 24
After 4-5 minutes, when they turn into golden brown in colour, turn off the gas & take them out in a bowl.
- 25
After some time, when mixture gets cooled down properly, grind it finely into paste in a mixer grinder.
- 26
After grinding, strain it properly through a strainer so no leftover particles are left in the paste & the gravy turns more smooth.
- 27
Now again take a kadhai, add 1/2 Big Spoon Mustard Oil in it & turn the gas on high flame to burn the oil first.
- 28
When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
- 29
After some time, again turn on the gas & keep it on medium flame & add 20-30gms Butter in it.
- 30
Then add spices mix dahi in it & cook them for 2-3 minutes.
- 31
After 2-3 minutes, add finely grinded mixture paste in it & mix them properly.
- 32
Now cook them till they start releasing oil.
- 33
After 5-10 minutes, when oil is completely released, add 1-2 Cups Water in it & mix them properly.
- 34
Now let it boil.
- 35
When water starts boiling, add roasted Paneer cubes in it with 1/2 Teaspoon Garam Masala & 1/2 Teaspoon Roasted Kasuri Methi in it & mix them properly.
- 36
- 37
Now cook them for 5-6 minutes on low flame.
- 38
After 5-6 minutes, transfer the gravy into a pan, place a katori in between.
- 39
Now take a coal piece, burn it properly & keep it in katori.
- 40
Then add 1 Table Spoon Desi Ghee on top of it & close the lid immediately so that the flavour of coal & desi ghee gets absorbed in the gravy.
- 41
Now let it rest for 5-6 minutes.
- 42
After 5-6 minutes, open the lid, remove the katori & add 2-3 Table Spoon Cream in it & mix them properly.
- 43
Your Paneer Angara is ready to be served.
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