Paneer Angara Recipe:

The flavor of Paneer Angara will increase your appetite. The reason for this is that it is very tasty to eat. If you want to make and eat something different, then definitely try this recipe once. Everyone will like it very much and it is so delicious to eat that the one who eats it once, will ask for it again and again. So this time do not forget to include Paneer Angara in the dinner. Let’s know how to make Paneer Angara-

 

Ingredients for Cheese Embers

Tomato – 4 (300 grams) Ginger

– 1 inch Green chili

– 2 Dry red chili –

1 Paneer – 250 grams

Cinnamon stick –

1-inch Curry leaves

– 2 small pieces of

Cloves

– 3 Small green cardamom

– 3 Black pepper

– 7 Kasoori Methi

– 1 tbsp Green coriander

– 3 tbsp Paneer – ½ cup (grated)

Oil – 4 tbsp Butter

– 1 tbsp Salt –

1 tsp Coal piece –

1 Capsicum

– 1 Asafoetida – ½ pinch Cumin

– 1.25 tsp Coriander powder

– 1 tsp Red chili powder

– ½ tsp Cashew

– 3 tbsp Turmeric powder –

paneer Angara Recipe;

To make Paneer Angara, roughly chop tomatoes, green chilies, a piece of ginger, and 1 dry red chili. Now put 1 tbsp raw ghani oil in a deep pan and heat it on a medium flame. Now add cumin, cinnamon, curry leaves, cloves, and black pepper and temper it. When it gets lightly roasted, add tomatoes, green chilies, ginger pieces, and cashews to it, cover it with a lid and cook till the tomatoes become very soft.

After this, take it down from the gas and keep it under the fan to cool down. When it cools down, put it in a mixer and grind it well. Now put 3 tbsp oil in a pan and let it heat, then add cumin, tomato paste, turmeric powder, coriander powder, red chili powder, and Kasuri fenugreek and fry on low heat until the masala and oil separate. Started giving Now add chopped capsicum to it and fry it.

Now put coal on the flame and put some oil on it and let it smolder. When the masala and oil separate, add 1 cup of water, salt as per taste, and chopped coriander and mix it. Now add pre-cut paneer cubes and grated paneer to it and mix well. Now cover this gravy with a lid and let it cook on low flame for 4 to 5 minutes.

When it seems that the vegetable is cooked, put a smoldering coal in it, put asafoetida and oil on top of it and close it with a lid for 15 minutes. After this, open the lid, take out the coal with the help of tongs and put it outside, and put butter and finely chopped coriander on top and take it out in a serving bowl. Take your Paneer Angara is ready. You can also eat it with roti, rice, naan, or puri