Veg Angara Recipe | वेज अंगारा | Chef Sanjyot Keer

Written recipe for Veg angara

Prep time: 15 mins
Cooking time: 45 mins
Serves: 4

• Oil 2 tbsp
• Jeera (cumin) 1 tsp
• Onions 3 medium size (chopped)
• Ginger garlic paste 2 tbsp
• Red chilli pastes 2 tbsp
• Tomato puree 4 medium size
• Salt to taste
• Cashew nut paste 2 tbsp
• Turmeric powder 1/4th tsp
• Red chilli powder 1 tbsp
• Coriander power 1 tbsp
• Water 500 ml
• Curd 3 tbsp
• Carrot 1/3 cup (diced)
• Capsicum ½ cup (diced)
• Cauliflower ½ cup (boiled)
• French beans ½ cup
• Baby corn ½ cup (boiled)
• Paneer 1 cup (diced)
• Kasuri methi 1 tbsp
• Garam masala 1 tbsp
• Fresh coriander leaves 2 tbsp
• Live charcoal + ghee + cardamom powder a pinch
• Set a wok or deep pan on medium heat, add oil and jeera and allow the jeera to splutter, add onions and cook until golden brown.
• Add ginger garlic paste and red chilli paste and cook until oil separates.
• Add tomato puree, salt and cashew paste, mix well and cook for 5-6 minutes.
• Add turmeric powder, red chilli powder and coriander powder, mix well and cook further for 2-3 minutes.
• Add water and cook further for 10-15 minutes.
• Low down the heat and add curd, stir continuously and cook for 4-5 minutes.
• Add veggies, paneer, mix well and cook for 4-5 minutes.
• Add kasuri methi, garam masala and freshly chopped coriander leaves, mix well and place a bowl in the centre, place a live charcoal in the centre and add cardamom powder and few drops of ghee, cover and smoke for 4-5 minutes.
• Your Veg angara is ready to be served, serve hot with paratha or naan or roti of your choice.

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