Makai Dum Angara

Name: Makai Dum Angara
Total time: 4800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 large tomato cut into cubes; 1 large onion sliced fine; 3-4 green chilies sliced; 1 inch ” ginger chopped fine; 2-3 garlic cloves chopped; 1 bay leaf; 1 cinnamon; 2-3 cloves; 2-3 green cardamom; 2-3 whole Kashmiri red chilies; 2-3 coriander leaves stems chopped; as required Oil; as needed Water; as per taste Salt; 1 large onion sliced; 1 large tomato sliced; 1 large green capsicum sliced; 1 inch ginger julienned; 2–3 garlic cloves julienned; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 cup Makai boiled; 1/2 tsp garam masala powder; 1 tsp kasuri Methi powder; 1 tsp saunf powder; 3-5 green chilies sliced; as per taste Salt; as required Ghee

Madhumita Bishnu @Madhubish27

Kolkata

#boxweek17
Makai or Corn is a great way to enjoy ones food, I made for lunch Makai Dum Angara and enjoyed with Tandoori Roti

Madhumita Bishnu @Madhubish27

Kolkata

#boxweek17
Makai or Corn is a great way to enjoy ones food, I made for lunch Makai Dum Angara and enjoyed with Tandoori Roti

Saved

Ingredients

Preparation time-10 mins, Cooking time-1hr10mins

2 servings

For Tomato Base
1large tomato cut into cubes
1large onion sliced fine
3-4green chilies sliced
1 inch ” ginger chopped fine
2-3garlic cloves chopped
1bay leaf
1 cinnamon
2-3cloves
2-3green cardamom
2-3whole Kashmiri red chilies
2-3coriander leaves stems chopped
as requiredOil
as neededWater
as per tasteSalt
For Gravy
1large onion sliced
1large tomato sliced
1large green capsicum sliced
1 inch ginger julienned
2–3 garlic cloves julienned
1 tspred chilli powder
1/2 tspturmeric powder
1 tspcumin powder
1 tspcoriander powder
1/2 cupMakai boiled
1/2 tspgaram masala powder
1 tspkasuri Methi powder
1 tspsaunf powder
3-5green chilies sliced
as per tasteSalt
as requiredGhee
as requiredCoriander leaves chopped for garnish

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Steps

Preparation time-10 mins, Cooking time-1hr10mins

1

In a wok heat oil, add whole garam masala of cloves, cinnamon, cardamom, bay leaf, sliced onion. On medium flame cook to have onions translucent
2

Add cubed tomatoes, whole Kashmiri red chillies and sliced green chilies, garlic, ginger, coriander leaves stem chopped and add enough water to cook on low flame for 15 mins while stirring. Cover and cook.
3

Set aside to cool. Discard the bay leaf
4

In a blender add the mix and blend smooth. Set aside. The base is ready
5

In a wok heat ghee and add sliced onions, garlic, ginger and cook until translucent. Add tomato base and cook on low flame for 10-15 mins, stirring. Add makai or boiled corn and cook.
6

Add red chilli powder, cumin powder, coriander powder, turmeric powder, salt and stir.
7

At this point put a heated charcoal into a bowl, add a tsp of ghee and cover the wok for 10 mins on slow flame to infuse the smokiness.
8

Discard the charcoal and add tomato slices, capsicum juliennes and chopped coriander leaves. Stir and set aside
9

Plate with Tandoori Roti or any Indian bread. In the bowl add a heated charcoal on a onion ring and a tsp of ghee and cover the bowl again. Remove after 10 mins
10

Enjoy

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on July 28, 2021 16:08

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you