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Paneer Angara Curry – the smoked cottage Cheese curry

Paneer Angara – the smoked cottage Cheese curry

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.

Here is step by step easy recipe with pictures to make Paneer Angara, it is a miscellaneous recipe which can be served with Chappati, Paratha or anything desired. It tastes perfect and gives a sense of traditional Indian cooking.

Direction :

Getting Ready :

Take 4 tomatoes, 2 green chillies and chop them.

Preheat a tbsp of oil in a wok. Roast a tsp of cumin seeds to it followed by 3 green cardamoms, 2 smaller sized pieces of bay leaves and 7 black peppers.

Add chopped tomatoes, green chillies and ginger baton to it. Add 2 to 3 tablespoons of cashews to it and cook while covering it on low flame.

Grind all the ingredients for a paste. Preheat 2 to 3 tbsp of oil in a pan and add a ¼ cumin seeds, a ½ tsp of turmeric powder, a tsp of coriander powder, a tsp of red chilli powder, a tbsp of dry fenugreek leaves to it on medium flame.

Add the chopped capsicum and roast it along with the spices.

Take a lump of coal, place it on the stove, add some oil over it and switch on the flame.

Add a cup of water to the Masala mixture followed by a tsp of salt.

Add some chopped coriander, some cubes of cottage cheese to it and mix well.

Add a ½ cup of grated cottage cheese to it and mix well. Cover and cook the curry for 5 minutes on low flame.

Spread some asafoetida and oil over the coal. Cover and cook for 10 minutes while switching off the flame.

After 10 minutes, remove the mini bowl and mix a tablespoon of butter to it. Add some finely chopped green coriander and mix it well.

Suggestions

  • You can increase and decrease the quantity of red chilli powder according to your taste.
  • You can skip grated cottage cheese according to your taste.
  • You can use cream instead of butter.

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.

 

 

 

 

 

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