Makai Dum Angara Recipe | Restaurant Style Corn Makhani Angara | Chef Sanjyot Keer

Full written recipe of Makai Dum Angara

Prep time: 15-20 minutes
Cooking time: 30-35 minutes
Serves: 5-6 people

Ingredients:
For onion tomato gravy:
• Oil 2-3 tbsp
• Jeera (cumin seeds) 1 tsp
• Dalchini (cinnamon stick) 1 inch
• Laung (cloves) 2-3 nos.
• Choti elaichi (green cardamom) 2 pods
• Tej patta (bay leaves) 2 nos.
• Pyaaz (onions) 4-5 medium sized (sliced)
• Tamatar (Tomatoes) 5-6 medium size
• Hari mirchi (Green chillies) 3-4 nos.
• Adrak (Ginger) 2 inch
• Coriander stems 2 tbsp
• Lehsun (garlic) 12-15 cloves
• Kaju (cashew nuts) 10-12 nos.
• Whole Kashmiri red chillies 12-15 nos.
• Salt to taste
• Water as required`
For making the final sabzi
• Ghee 1 tbsp
• Onions 2 medium size (chopped)
• Garlic 3-4 tbsp (chopped)
• Ginger 1 inch (julienned)
• Green chillies 2-3 nos. (slit)
• Powdered spices:
1. Kashmiri lal mirch powder 1 tbsp
2. Haldi (turmeric) powder ½ tsp
3. Dhaniya (coriander) powder 1 tbsp
4. Jeera (cumin) powder 1 tsp
5. Kala namak (black salt) ½ tsp
6. Saunf (fennel) powder 1 tsp
• Sugar a pinch
• Sweet corn kernels 500 gm
• Live Charcoal + ghee
• Capsicum 1-2 medium size (juliennes or batons)
• Tomatoes 1-2 medium side (juliennes or batons)
• Paneer 100 gm (grated)
• Kasuri methi a pinch
• Garam masala a pinch
• Fresh coriander leaves (chopped) for garnish
Method:
• For onion tomato gravy, set a wok on medium heat, add oil, and other ingredients till onions & cook until the onions are translucent.
• Further add the tomatoes and the remaining ingredients, add salt, stir & cook for 3-4 minutes on medium flame, further reduce the flame to low heat and add water, mix well, cover and cook for 15-20 minutes while stirring in intervals.
• Switch off the flame & transfer the mixture in a bowl to cool down to room temperature. Once the mixture cools down, remove the bay leaf and grind the mixture in a fine puree, add little water while grinding if required.
• Once grinded remove it & keep aside to be used later in gravy.
• For making the final sabzi, set a wok on medium heat, add ghee, onions, garlic, ginger & green chillies, stir & cook until the onions turn translucent, further lower the flame and add the powdered spices, stir and little water to avoid the burning of spices, further cook the spices on medium high heat for 2-3 minutes.
• Now add the onion tomato pureed gravy, a pinch of sugar, stir & cook for 4-5 minutes on medium flame.
• Now, add the sweet corn kernels & stir well.
• Burn some charcoal on open flame nicely, place a small steel bowl in the gravy, and further place the burning charcoal in the steel bowl, pour some ghee over it, immediately cover with a lid & lower the flame, further cook the gravy for 10 minutes while the gravy also getting the charcoal flavour.
• By the time cut capsicum & tomatoes in juliennes or batons, keep aside.
• After cooking for 10 minutes on low flame, open the lid and discard the charcoal, stir gently and some grated paneer, kasuri methi & garam masala, stir gently, taste for the salt and adjust accordingly.
• Further add the julienned capsicum & tomatoes, stir & cook for last 2-3 minutes, finish by adding freshly chopped coriander leaves, your makai dum angara is ready! serve hot with rumali roti, naan or any indian bread of your choice.

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