Rajasthani Food recipe - Enjoy all colors with Paneer Atrangi ~ Recipes

Birthday, anniversary, celebration all needs colors of dishes. Feel like something different than normal days and make the special day more wonderful.

Enjoyment along the different Rajasthani Food recipes of paneer like Paneer Patiala, Paneerdilruba, Paneer butter Masala, Kadai Paneer, etc. occasion make more memorable. Stories, feeds knock the door of all social medium platform along the share buttons.

According to choices king and queen of the kitchen make at home and share with all dearones. Celebrations without the kids like missing dessert on auspicious occasion. So, keep in mind and prepare kids favorite burger, Pizza.

Every age of the people like the dishes and enjoy every bite of the meal.

Today, we learn one of the Rajasthani Food recipes of Paneer called as Paneer Atrangi. As per name says, added distinct features of paneer in rich gravy, when combine both stuff delicious taste knocks the door of flavors.

It’s too amazing and yummy dish, we all love whenever eat. Interesting thing is never clicking any button, just go home kitchen and open the caps of jar, utilize it along small preparations. All ingredients available on every kitchen, just use it and made it. Within the time interval of 20 to 25 minutes delicious dish welcome to all home love ones.

1. Is Paneer Atrangi crosses distinct numbers of processes?

Yes, we all know every dish support number of processes like chopping, boiling, cooking, magnetizing, frying, grinding etc. So, same process we perform for preparing this distinct Rajasthani Food Recipe of Paneer. Starting with chopping and ending with perfect colors of dish.

Each step going through proper measurement and when prepared come at amazing, delicious dish. Enjoy with puri, naan, roti, rice, parathas. Most amazing flavors crosses in every preparation. All these measurements talk in the full recipe learning process.

2..In Paneer Atrangi paneer prepared along the gravy?

No, both are prepared in distinct way. Paneer is magnetite in the gravy of coriander along some ingredients. And Paneer Atrangi gravy made along the combination of tomato, cashew. Means all flavors are rich and unique. New recipe along the lots of rich flavors makes the whole name more colorful and unique. Foodies who like rich flavors are definitely love this dish. Because process is so unique and distinct, when combine all the process made amazing dish for all hungry peoples.

3. As a kitchen queens or king what is the amazing part of Paneer Atrangi?

I am not the professional cook; I make the recipes for all my dearones. They like the recipe and appreciate means my hard work is complete for dish. When I prepare this recipe, most interesting part I cover is magnetite.

This I perform in paneer recipe first time. So, I enjoyed that stage and when drop the paneer, flavors are so amazing. My family love to eat and appreciate on every bite. When I see this recipe, I am confused regarding the preparation. Is it I prepared easy, but I try, really its so simple and easy recipe? Anyone made at home and take the advantage like restaurant.

4. How define Paneer Atrangi?

Paneer Atrangi is simply colorful dish along lots of flavors. Each flavors open the pores of taste. Distinct veggies added in the form of paste and cubes. It all make the color so beautiful and unique. Most highlighted color is orange and shade of paneer.

When serve along spreading cream make the whole dish more flavored and unique. When twist the bite means all flavors dance on tongue. When this type of recipe available on one window, so why we not try at home and convert everyday into party.

These are some questions which clear out the mind and help to ready for preparation. Don’t think made it using ingredients and enjoy the days with all dearones.

Kids who never want to eat the paneer, they definitely like this recipe and force to make again and again. Flavors are so rich when come in the form of paste. Only flavors are action along the bites of paneer and onion.

5. How much time take Paneer Atrangi?

40 to 45 minutes to complete this dish. Because chopping takes 10 minutes, grinding and making paste take 5 minutes. Talking about magnetizing take 15 minutes and prepared gravy also take another 15 minutes. So, approximate time is 40 to 45 minutes. Within this time interval we enjoyed this delicious dish for all dearones.

Now we start to learn Rajasthani Food recipe of paneer Atrangi

Ingredients

250 grams of paneer

1 small bowl of grated paneer

1 small table spoon of besan

1 small table spoon of mustard seeds

13 to 14 small sizes of cashew

1 small table spoon of butter

2 small table spoon of vegetable oil

1 tea spoon of sugar

1 glass of water

1 small table spoon of mustard oil

1 table spoon of Hung curd (without water)

2 table spoons of Malai

Veggies

1 big bowl of coriander leaves

2 big sizes of tomatoes

4 to 5 mint leaves

Small bowl of peanuts seeds

3 to 4 cloves of garlic

1 green chilli

1 tea spoon of ginger

1 table spoon of lemon juice

4 to 5 medium size onion

Dry Spices

1 small table spoon of cumin seeds

Salt according to taste

2 table spoon of red chilli powder

1 tea spoon of crushed kasturi Meethi

2 table spoons of coriander powder

2 tea spoons of turmeric powder

1 tea spoon of mango powder

2 tea spoons of garam Masala

2 tea spoon of roasted cumin seeds powder

Preparations

Preparation for chopping

- Take all the 5 onions and cut into square shape.

- Take 250 grams of paneer and chopped into medium square shape and grated small bowl of paneer.

Preparation for boiling

- In all the square shape of onion, keep 1 small bowl and rest of it boiled it.

- Take the cashew and boiled it.

Note: Boiling process take place along.

Preparation for roasting the peanuts

Take one pan and put in high flame. Then drop 1 small bowl on warm pan. Stir it for 1 minute and then close the flame and wait for cool down.

Preparation for making tomato paste

Take 2 big size tomatoes and chop into big size. Then put in grinder and grind into paste.

Preparation for making onion and cashew paste

Take the grinder add the boiled cashew and onion. Grind it for preparing smooth paste.

Note: Add water if needed

Preparation for making magnetizing the paste

Take the grinder, add big bowl of coriander leaves, 4 to 5 leaves of mint, 1 small bowl of peanuts, 3 to 4 cloves of garlic, 1 green chilli, small amount of ginger, 1 table spoon of lemon juice, ¼ glass of water and make smooth paste.

Note: If you don’t eat garlic skip it.

- Chilli is all depend on your taste.

Preparation for magnetizing

Take one bowl add 1 table spoon of mustard oil. Then add 1 table spoon of besan, 1 table spoon of hung curd, 1 table spoon of malai, 1 table spoon of red chilli powder, 1 tea spoon of crushed kasturi meethi, 1 table spoon of coriander powder, ¼ tea spoon of turmeric powder, 1 tea spoon of Mango powder, 1 tea spoon of roasted cumin seeds powder, 1 tea spoon of garam masala and then drop the magnetizing paste of coriander leaf. Mix well, until texture goes equally. After that add salt and mix well.

After mixing all, add 1 small bowl of onion cubes, 250 grams of paneer cubes and mix well until all the gravy cover with these two ingredients. Then put in the refrigerator for 15 minutes for magnetizing.

After 15 minutes leave from the refrigerator. Then, take one pan, add 1 table spoon of oil and transfer all the stuff. Then cook properly by following tossing process. Due to tossing process texture of the paneer and capsicum goes into crunchy form. It takes around 10 minutes to complete this process. Then close the flame.

Note: If not like mustard oil, add vegetable oil or butter.

- If not eat the onion add the cubes of capsicum.

- Its your choice use hands instead of spoon when mixing process held.

Use non-sticky pan otherwise ingredients burn.

Preparation for making gravy

Take one pan, add 1 table spoon of butter and 1 table spoon of vegetable oil. Then put in high flame and when temperature goes high, add cumin seeds. When cracking sound hear add the tomato paste and salt. Mix well and then cover with lid until it leaves the oil. After leaving the oil add 1 table spoon of coriander powder, 1 table spoon of red chilli powder, 1 tea spoon of turmeric powder. Mix well and cover with lid for 2 minutes. After that add the cashew and onion paste. And add cumin seed powder, gram masala, sugar and mix well. Then cover with lid. It cooked until it leaves the oil from the upper part of the gravy around 10 minutes. Now gravy is ready.

Note: After dropping tomato add salt due to tomato leave all the water.

- T

his time interval for 250 grams of paneer.

Note: Use Makhana in place of onion.

Preparation for combining gravy and paneer

Take the gravy in one pan. Then add all the pieces of paneer in the pan. Garnish with the coriander leaves and spread 1 small bowl of Malai. Now Paneer Atrangi ready to serve.

Conclusion:

This is all about the Rajasthani Food recipe of Paneer atrangi. In this blog talk about occasions convert inti memorable moment along Paneer Atrangi. Next spark few questions of this recipe. Last learn how to make Paneer Atrangi at home. Proper measurement along the ingredients available. All steps are so simple and easy. Please try at home and share your views by writing comments.

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