Recipe of Ultimate Paneer angara in capsicum gravy
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Many things affect the quality of taste from Paneer angara in capsicum gravy, 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 in capsicum gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can have Paneer angara in capsicum gravy using 25 ingredients and 10 steps. Here is how you cook it.
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Ingredients and spices that need to be Get to make Paneer angara in capsicum gravy:
- 250 grams Paneer cubes
- 2 onions chopped
- 2 Tomatoes chopped
- 2 Green chillies
- 1" Ginger grated
- 3 tbsp Oil
- 1 tbsp Butter
- 4-5 walnuts
- 1 green Capsicum (chopped)
- 1 small stick Cinnamon
- 1 Bay leaf
- 2-3 Cloves
- 1-2 Green cardamoms
- 5-6 pieces Black pepper whole
- 1 tbsp Dry fenugreek (toasted dry)
- 1 pinch Asafetida
- 1.5 tsp Cumin seeds
- 1 tsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Turmeric powder
- 2 tsp kitchen king masala
- to taste Salt
- For angara:
- 1 piece Coal and little ghee
- as required For Garnishning Green coriander (finely chopped)
Instructions to make Paneer angara in capsicum gravy
- Take a pan, add a tablespoon of oil and heat it.
Now add chopped onions and grated ginger. - Sauté for sometime, then add chopped tomatoes with green chilies and chopped capsicum and sauté more.
- 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. - 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. - Add the dry masala-turmeric, red chilli,coriander powder and salt.
Add kitchen king masala too and stir. - Now add the purée of sautéed onions- tomatoes and Capsicum to this and stir nicely for 1-2 minutes so that everything gets incorporated well
- 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. - 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. - 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. - Take out the cinnamon stick from the gravy before serving.
Serve the delicious paneer angara with Paratha, Chapati or Naan.
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