Dhaba Style Paneer Angara Recipe / A Simple Method To Make Paneer Angara

Heat a wok and tip in a little oil and let the flame be in low mode. Tip in a cardamom, bay leaf, clove an inch of cinnamon and some black peppercorns.. While it turns fragrant, just add one chopped onion and saute for a while.

Plop in a chopped tomato and follow it up with some fresh ginger, garlic pods and green chilies. Let it saute too. Plunk in some cashew nuts and stir altogether. Alter the flame to medium mode and pour in a cup of water and after three to five minutes just take the wok from the stove and let it cool for a while. After it cools down, transfer the sauteed ingredients to a blender and make a smooth puree out of it. Just filter the puree using a colander to make it still more fine.

In the same wok add a little ghee and temper with some cumin seeds. When it starts to splutter, add a roughly torn dried red chili and now gently drop the diced onion and bell pepper with a nice stir.

When the onion becomes translucent, just plop in the puree and sprinkle the required salt. Add the measured quantities of spice powders and mix altogether. Let it boil for a few minutes and after a while when the oil and ghee starts to separate at the sides just toss over some crushed kasuri methi and stir in. When the aroma starts wafting out from the wok, just turn off the flame.

Squeeze out a scoop of fresh cream and sprinkle some lush green coriander leaves and now the Paneer Angara is cooked up.

Keep a tiny metal plate in the middle of the wok and place two burnt live charcoal on it using a pair of tongs, and smear a little ghee all over and tip in a pinch of asafoetida powder. Pop the lid on and let the smoke get trapped inside for a while. Just after a minute or two, when the whole dish gets smokey, take the lid off and serve Paneer Angara hot for a laccha paratha accompanied with a cup of dahi along with lemon wedges and onion rings.