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Paneer Angara
Paneer Angara

Before you jump to Paneer Angara recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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To sum up, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to paneer angara recipe. You can have paneer angara using 35 ingredients and 7 steps. Here is how you do it.

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