Paneer Angara

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Paneer Angara. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Paneer Angara is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It's easy, it is fast, it tastes delicious. Paneer Angara is something which I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Paneer Angara, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer Angara delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paneer Angara is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paneer Angara estimated approx 1 hour.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Paneer Angara using 35 ingredients and 7 steps. Here is how you can achieve it.

#week2of5 #lunch #punjabi #restaurant style #mybestrecipe
When soft, tender and creamy paneer along with some capsicum and onions are cooked in silky red gravy and then smoked with the unique flavour of asafoetida and ghee, it gives you the taste you can never forget.
You will not miss the restaurant for Punjabi curries once you try your hands on this. This curry brings restaurant at your doorstep.
Recipe courtesy: Your Food Lab

Ingredients and spices that need to be Make ready to make Paneer Angara:

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

Instructions to make 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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So that is going to wrap it up for this special food Easiest Way to Prepare Award-winning Paneer Angara. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!