VEG ANGARA | वेज अंगारा | Chef Harpal Singh

This #vegangara is a rich, creamy curry made with mixed vegetables. A restaurant-style vegetable angara that tastes damn good #vegangara

Ingredients Quantity
Oil 6-8 tbsp
Hing a pinch
Cumin seeds 1tsp
Cinnamon stick 1no.
Cloves 2-3no.
Black pepper 10-15no.
Onion chopped 3no.
Ginger garlic paste 1tbsp
Tomatoes chopped 3no.
Salt to taste
Red chili powder 1tsp
Coriander powder 1 ½ tbsp
Turmeric powder 1/2 tsp
Garam masala 1tsp
Red chili paste 4no.
Curd 2tbsp
Water as required
Capsicum 1no.
Baby corn boiled ½ cup
Cauliflower boiled 1/2 no.
Green peas ½ cup
Carrot boiled 1no.
French beans boiled 5-6no.
Paneer cubes 100gms
Ginger juliennes 1tsp
Green chilies slit 2-3 no.
Kasuri methi 1tsp
Coriander chopped 1tsp
Ghee 1tbsp
Coal 1no.


Method

1. First in pan add oil, hing, cumin seeds, cinnamon stick, cloves, black pepper and saute for a while.
2. Now add chopped onions and saute till they are nearly brown, cook for 3-4 mins on high flame.
3. Now add ginger garlic paste and saute again for some time.
4. Now add chopped tomatoes and salt to taste and cook properly for 3-4 mins.
5. Now add red chili powder, coriander powder, turmeric powder, garam masala, red chili paste and saute it properly.
6. Once the masala leaves oil, add curd in it and mix it again. Add water to it and mix again.
7. Now add ginger juliennes, green chilies, capsicum, baby corn, green peas, carrot, French beans, cauliflower, and mix it properly.
8. Now add paneer in the gravy, kasuri methi, and coriander chopped and mix it properly.
9. Now add ghee in the vegetable and mix it again.
10. Now take a muffin mold and keep the cola in it and burn in properly, now keep the mold in the middle of the vegetable and add ghee, and cloves on it and cover it with a lid and let it rest for some time.
11. We are ready for serving.
12. Serve it in a bowl and eat with paratha or tandoori roti.

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