Paneer Angara Recipe

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Ingredients 

Oil 4 tbsp

Bayleaf 1 pc

Cinnamon 1 inch

Black pepper 10-12 pcs

Star anise1 pc

Black cardamom 1 pc

Cloves 5-6 pcs

Onion chopped 1 cup

Green chilli 2 pcs 

Garlic 5-6 cloves 

Ginger 1 inch 

Tomato chopped 2 cups 

Turmeric powder 1½ tsp

Coriander powder ½ tbsp

Red chilli powder 1 tbsp 

Salt ½ tbsp

Cashew nuts 2 tbsp

Water as required 

Coriander stems 10-12 pcs 

Capsicum dices ½ cup

Ginger & garlic paste 2 tbsp

Curd ½ cup

Butter 1 tbsp

Cream 2 tbsp

Coal 1 pc

Kasoori methi 1 tbsp

Paneer 400 gms

Lemon juice 1 tbsp

Salt ½ tsp ½ tsp

Red chilli powder ½ tbsp

Turmeric powder ½ tbsp

Besan ¼ cup

Mustard oil 2 tbsp

Ginger & garlic paste ½ tbsp

Roasted jeera powder ½ tsp

Garam masala ½ tsp

Curd 5 tbsp

Oil 2 tbsp

Method 

Paneer tikka preparation 

Cut paneer into dices, apply salt, lemon juice, turmeric powder, red chilli powder and set it aside for 10-15 mins.

In a bowl, add warm mustard oil, red chilli powder, turmeric powder, roasted besan, ginger & garlic paste, roasted jeera powder, garam masala, curd and mix it.

Add marinate paneer to this mixture, coat it nicely.

Heat a pan, add oil, marinated paneer and cook it for all the sides .

Once done, set it aside.

Paneer angara:

Heat a pan, add oil, bayleaf, cinnamon, star anise, black pepper, black cardamom, cloves and let it crackle.

Then add chopped onion and saute until it’s golden brown.

Then add green chilli, ginger, garlic and saute.

Later add tomato chopped, saute and cook it for 4-5 mins. Cover the lid while cooking.

Then add turmeric powder, coriander powder, red chilli powder, red chilli powder, salt and saute.

Then add water, coriander stems, cashew nuts, cover a lid and cook it for 7-8 mins.

Cool it and remove whole spices. Then transfer it to a mixer jar and grind to a paste.

Heat a pan, add oil, capsicum dices and toss it for 30 secs on medium flame.

Remove on a plate and keep it aside.

Heat some oil in a pan, add oil, ginger & garlic paste, red chilli powder, turmeric powder and saute.

Then add curd and cook it for 2-3 mins.

Then add the grinded paste and cook it for 5-6 mins.

Later add butter, cream and mix it.

Add the cooked paneer to the gravy and gently stir it..

Now, place the steel bowl on the gravy, add lighted coal in it, pour some oil on it and cover with a lid. Put it on dum for 1 min.

Once done, then remove the bowl with coal and mix the gravy.

Later add butter, cream, kasoori methi, chopped coriander and stir.

Paneer angara is ready to serve.

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