Veg Angara Video Video by Tarla Dalal
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Veg Angara Recipe (Restaurant Style Angara) Video by Tarla Dalal
Preparation Time
25 Mins
Cooking Time
25 Mins
Total Time
50 Mins
Makes
4.00 servings
Ingredients
For Veg Angara
4 tbsp oil
1/2 cup carrot cubes
1/2 cup french beans
1 cup cauliflower florets
2 tbsp ghee
3 black peppercorns (kalimirch)
1 black cardamom (badi elaichi)
1 small stick cinnamon (dalchini)
1/2 tsp cumin seeds (jeera)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1/2 cup finely chopped onion
2 tbsp red chilli paste
1 cup tomato pulp
1/2 tsp turmeric powder (haldi)
1 tsp Kashmiri red chilli powder
1 tsp chilli powder
1 tsp coriander (dhania) powder
3 tbsp whisked curd (dahi)
3/4 cup green capsicum cubes
3/4 cup paneer (cottage cheese) cubes
salt to taste
1/4 tsp garam masala
1 tbsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream
1 tsp butter
1 medium sized charcoal
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For veg angara
- To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside.
- In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds.
- Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes.
- Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes.
- Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute.
- Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases.
- Lower the flame and add whisked curd, mix well.
- Add capsicum, paneer and saute for 1 minute.
- Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add garam masala, kasuri methi , fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally.
- Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes.
- Garnish with coriander and serve the restaurant style veg angara hot with butter naan.
See step by step images of Restaurant Style Veg Angara, Indian Veg Paneer Angara
