Recipes easy to make Paneer angara in capsicum gravy

Recipes easy to make Paneer angara in capsicum gravy

The ingredients for making Recipes easy to make Paneer angara in capsicum gravy

  1. 250 grams Paneer cubes
  2. 2 onions chopped
  3. 2 Tomatoes chopped
  4. 2 Green chillies
  5. 1″ Ginger grated
  6. 3 tbsp Oil
  7. 1 tbsp Butter
  8. 4-5 walnuts
  9. 1 green Capsicum (chopped)
  10. 1 small stick Cinnamon
  11. 1 Bay leaf
  12. 2-3 Cloves
  13. 1-2 Green cardamoms
  14. 5-6 pieces Black pepper whole
  15. 1 tbsp Dry fenugreek (toasted dry)
  16. 1 pinch Asafetida
  17. 1.5 tsp Cumin seeds
  18. 1 tsp Coriander powder
  19. 1 tsp Red chilli powder
  20. 1 tsp Turmeric powder
  21. 2 tsp kitchen king masala
  22. to taste Salt
  23. For angara:
  24. 1 piece Coal and little ghee
  25. as required For Garnishning Green coriander (finely chopped)

Step-step making Recipes easy to make Paneer angara in capsicum gravy

  1. Take a pan, add a tablespoon of oil and heat it.
    Now add chopped onions and grated ginger.

  2. Saut for sometime, then add chopped tomatoes with green chilies and chopped capsicum and saut more.

  3. Slowly Tomatoes and Capsicum cubes will become tender.
    Add walnuts and stir for 1 min
    Switch off the gas and take it out in a plate and let it cool before grinding.

  4. Now in the same pan add little oil and butter together
    Add whole cumin seeds and stir till crackle.
    Add all other whole spices -black pepper corns, cloves, cardamom, bay leaf and cinnamon stick
    Stir till they are fragrant.

  5. Add the dry masala-turmeric, red chilli,coriander powder and salt.
    Add kitchen king masala too and stir.

  6. Now add the pure of sauted onions- tomatoes and Capsicum to this and stir nicely for 1-2 minutes so that everything gets incorporated well

  7. Once the masala starts leaving the oil add paneer cubes and dried kasuri methi and cook for 5 minutes covering the pan.
    You can adjust the consistency of the gravy by adding 1/2 to 1 cup water as required.

  8. Now for giving dhuan- heat up the piece of coal directly over the gas holding it with a tong carefully

    Place a mini steel bowl along with burned coal over the curry and put a pinch of asafoetida and ghee over the coal.

  9. Cover and cook for 5 more minutes while switching off the flame.
    After 5 minutes, remove the mini bowl and mix a tablespoon of butter to it. Add some finely chopped Coriander leaves.

  10. Take out the cinnamon stick from the gravy before serving.

    Serve the delicious paneer angara with Paratha, Chapati or Naan.