Veg Angara Video

Viewed 1020 times

restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream.

Recipe Description for Restaurant Style Veg Angara, Indian Veg Paneer Angara

Preparation Time: 25 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for 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)
2 cloves (laung / lavang)
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 onions
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 {span class="bold1"}veg angara{/span}, 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 {span class="bold1"}restaurant style veg angara{/span} hot with butter naan.