Paneer Angara !!

Name: Paneer Angara !!
Total time: 1800 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Oil; 1 inch Cinnamon Stick; 3-4 Cloves; 2-3 Green Cardamom Pods; 3-4 Dry Kashmiri Red Chillies; 8-10 Black Peppercorns; 2-3 medium sized Onions sliced; 1 inch Ginger roughly chopped; 4-5 Garlic Cloves roughly chopped; 6-7 Cashew Nuts; 4-5 medium sized Tomatoes sliced; As required Salt to taste; 1 tbsp Oil; 1 tsp Jeera; 1 Tej Patta/Bay Leaf; 1 tsp Ginger Garlic Paste; 1 tsp Red Chilli Powder; 3/4 tsp Dhania Jeera Powder; 1/2 tsp Turmeric Powder; as required Salt to taste; as required Hot Water to adjust the consistency; 1 medium sized Onion diced; 1 medium sized Capsicum diced; 250 gms Paneer cubed; 1 tsp Garam Masala; 1 tsp Kasuri Methi; 3 tbsp Fresh Cream or Malai; as required Chopped Fresh Green Coriander Leaves

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#TheChefStory
#ATW3

Paneer Angara is a different Paneer Curry recipe which has a Smokey flavour prepared with the help of smoking charcoal to tweak the taste in a manner to differentiate it from the conventional recipes.

#TheChefStory
#ATW3

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Saved

Ingredients

25 to 30 mins

3 to 4 servings

For Paste -
1 tbspOil
1 inchCinnamon Stick
3-4Cloves
2-3Green Cardamom Pods
3-4Dry Kashmiri Red Chillies
8-10Black Peppercorns
2-3medium sized Onions sliced
1 inchGinger roughly chopped
4-5Garlic Cloves roughly chopped
6-7Cashew Nuts
4-5medium sized Tomatoes sliced
As requiredSalt to taste
For Sabzi -
1 tbspOil
1 tspJeera
1Tej Patta/Bay Leaf
1 tspGinger Garlic Paste
1 tspRed Chilli Powder
3/4 tspDhania Jeera Powder
1/2 tspTurmeric Powder
as requiredSalt to taste
as requiredHot Water to adjust the consistency
1medium sized Onion diced
1medium sized Capsicum diced
250 gmsPaneer cubed
1 tspGaram Masala
1 tspKasuri Methi
3 tbspFresh Cream or Malai
as requiredChopped Fresh Green Coriander Leaves

Saved

Steps

25 to 30 mins

1

Paste - Heat oil on medium flame. Add cinnamon stick, cloves, green cardamom pods, dry kashmiri red chillies, black peppercorns and saute for a minute.
Then add sliced onions and saute till it turns translucent. Then add ginger, garlic, cashew nuts and cook for 2 to 3 mins.
2

Further add tomatoes, salt and cook till tomatoes are soft and mushy. Switch off the flame. Add water, let it cool down completely and grind it to a fine paste.
3

Sabzi - Heat oil on medium heat. Add jeera, bay leaf, ginger garlic paste, mix and cook for a minute.
Then strain and add prepared paste. Mix and further add red chilli powder, dhania jeera powder, turmeric powder and salt. Mix well and cook for 4 to 5 mins. Add hot water to adjust the consistency.
4

Then add diced onions, capsicum and paneer. Mix and cook for 3 to 4 mins.
Further add garam masala, kasuri methi, fresh cream or malai, chopped fresh green coriander leaves. Mix well and cook for a minute. Switch off the flame.
5

Smoking - Keep two big round onion slices on prepared sabzi. Keep live charcoal on slice, pour ghee on charcoal. Cover with lid for sometime.
Serve hot, delicious Paneer Angara with roti, naan, tandoori roti or paratha and rice.