Paneer Angara Curry
Author: 
Recipe type: Curry
Cuisine: Indian
 
Paneer Angara is a special recipe which has an exotic smokey flavour. It is prepared with the help of a coal and smoke cooking helps to enhance its taste. The prepared quantity of curry would be enough for 3 to 4 members of a family.
Ingredients
  • Tomatoes - 4 (300 grams)
  • Green chilli - 2
  • Ginger baton - 1 inch
  • Dry red chilli - 1
  • Cottage cheese - 250 grams
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Cottage cheese (grated) - ½ cup
  • Oil - 3 to 4 tbsp
  • Butter - 1 tbsp
  • Salt - 1 tsp
  • Coal (piece) - 1
  • Cashew - 2 to 3 tbsp
  • Capsicum (chopped) - 1
  • Cinnamon stick - 1 inch
  • Bay leaves - 2
  • Cloves - 3
  • Green cardamom - 3
  • Black pepper - 7
  • Dry fenugreek - 1 tbsp
  • Asafoetida - ½ pinch
  • Cumin seeds - 1.25 tsp
  • Coriander powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1 tsp
Instructions
  1. - Take 4 tomatoes and chop them into the larger sized pieces.
  2. - Take 2 green chillies and chop them.
  3. - Preheat a wok, add a tablespoon of oil in it and heat it.
  4. - Add a teaspoon of cumin seeds to it followed by 3 green cardamoms, 2 smaller sized pieces of bay leaves and 7 black peppers.
  5. - Saute them and add dry red chilli too.
  6. - Add chopped tomatoes, green chillies and ginger baton to it.
  7. - Add 2 to 3 tablespoons of cashews to it and cook while covering it on low flame.
  8. - After 10 minutes, grind it for a fine paste.
  9. - Preheat a pan, add 2 to 3 tablespoons of oil in it and heat it.
  10. - Add a ¼ cumin seeds to the heated oil and saute it on low flame.
  11. - Add a ½ teaspoon of turmeric powder, a teaspoon of coriander powder, a teaspoon of red chilli powder, a tablespoon of dry fenugreek leaves to it on medium flame.
  12. - Roast the Masala mixture until oil separates from it, add chopped capsicum to it and roast it along with spices.
  13. - Take a lump of coal, place it on the stove, add some oil over it and switch on the flame.
  14. - Let it burn aside and roast the Masala mixture while stirring it.
  15. - Add a cup of water to the Masala mixture followed by a teaspoon of salt.
  16. - Add some chopped coriander, some cubes of cottage cheese to it and mix well.
  17. - Add a ½ cup of grated cottage cheese to it and mix well.
  18. - Cover and cook the curry for 5 minutes on low flame.
  19. - After cooking the curry, place a mini bowl along with burned coal over the curry.
  20. - Spread some asafoetida and oil over the coal. Cover and cook for 10 minutes while switching off the flame.
  21. - After 10 minutes, remove the mini bowl and mix a tablespoon of butter to it.
  22. - Add some finely chopped green coriander and mix it well.
  23. Serving
  24. - Serve it along with Paratha, Chappati, Naan, rice or anything you desire.
  25. - The prepared quantity of curry is enough for 3 to 4 members of a family.
Recipe by Indian Good Food at http://indiangoodfood.com/3183-paneer-angara-curry.html