Veg Angara
Servings - 2 - 3
INGREDIENTS

Cashews - 15 grams
Water - 45 milliliters
Water - 1 litre
Carrots - 100 grams
Green beans - 50 grams
Cauliflower - 100 grams
Water - 500 milliliters
Baby corns - 100 grams
Oil - 30 milliliters
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Onions - 150 grams
Red chili paste - 1 tablespoon
Tomato puree - 350 grams
Yogurt - 60 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Bell pepper - 100 grams
Water - 500 milliliters
Paneer - 110 grams
Garam masala - 1/2 teaspoon
Dried fenugreek leaves - 1 1/2 teaspoons
Coriander - 2 tablespoons
Aluminium foil
Charcoal
Oil - 1 teaspoon
Fresh cream - for garnishing
Coriander - for garnihsing
PREPARATION
1. In a bowl, add 15 grams cashews, 45 milliliters water and soak for 20 minutes.
2. Take a skillet, add 1 litre water, 100 grams carrots, 50 grams green beans, 100 grams cauliflower and mix it well.
3. Bring it to a boil.
4. Boil for 7 - 10 minutes on medium heat.
5. Remove it from heat and drain the veggies.
6. Take a pan, add 500 milliliters water, 100 grams baby corns and mix it well.
7. Bring it to a boil.
8. Boil for 5 - 7 minutes on medium heat.
9. Remove it from heat and drain the baby corns.
10. Take the soaked cashews and add it in the blender and blend it into a smooth paste.
11. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.
12. Add 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.
13. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
14. Add 1 tablespoon red chili paste and mix it well.
15. Now, add 350 grams tomato puree and mix it well.
16. Cook for 7 - 10 minutes on medium heat.
17. Add 60 grams yogurt and mix it well.
18. Then, add 1/2 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
19. Add 100 grams bell pepper and mix it again.
20. Cook for 3 - 5 minutes on medium heat.
21. Now, add 500 milliliters water and mix it well.
22. Bring it to a boil.
23. Add the blended cashew paste and mix it well.
24. Then, add the boiled veggies and baby corns and mix it again.
25. Cook for 5 - 7 minutes on medium heat.
26. Now, add 110 grams paneer and mix it well.
27. Add 1/2 teaspoon garam masala, 1 1/2 teaspoons dried fenugreek leaves, 2 tablespoons coriander and mix it again.
28. Place a aluminium foil on it.
29. Add a charcoal, 1 teaspoon oil and cover it with lid.
30. Cover for 5 - 7 minutes.
31. Open the lid and remove the aluminium foil.
32. Now, give it a nice stir.
33. Remove it from heat.
34. Garnish with fresh cream and coriander.
35. Serve hot.