Carrot - 100 Gms
Capsicum - 1 No
Cauliflower - half
Baby corn - 3 Nos
Paneer - 100 gms
Green peas - 50 gms
Beans - 100 gms
Cashew nut - 10 Nos
Onion - 2 Nos
Garlic - 10 cloves
Ginger - 1 Inch
Tomato - 4 Nos
Cooking Oil - 3 Tbsp
Kashmiri chilli powder - 1 Tbsp
Turmeric powder - 1 Tsp
Dhaniya powder - 1 Tbsp
Cumin seeds - 1 Tsp
Kasuri methi (Dry Methi leaves) - 1 Tbsp
Coriander leaves - Few
Fresh cream - 2 Tbsp
Salt - to taste
Charcoal - 1 Piece
Cinnamon powder - 1 Tsp
Ghee -1 Tsp
Cut all veggies & paneer into medium sized cubes. Chop onions and prepare tomato puree. Prepare ginger garlic paste & cashew paste separately using a blender.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add cumin seeds and sauté for few secs. Add onions and sauté till it turns light brown in colour.
Now add ginger garlic paste, tomato puree and mix well. Then add turmeric, Chilli, Coriander powder one by one and continue to stir cook till the oil separates.
Next add cashew paste, carrot, cauliflower, baby corn, paneer, green peas, beans, water one by one and stir for few secs. Press cancel to stop sauté.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’ pre-set menu button in the ROBOCOOK and set timer for 5 mins. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 5 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Add capsicum, paneer cubes & cook for 3 minutes in saute mode.
Add crushed Kasuri Methi, finely chopped coriander leaves and fresh cream to the pot. Give it a good mix.
Later heat charcoal using a holder and add to a bowl. Once done place bowl in the Veg Angara Curry.
Add cinnamon powder and ghee to the charcoal. When the smoke starts coming, close the vessel with a plate and leave for 5 minutes. Note that this process is to give a smoky flavour and nice aroma to the curry.
Switch to keep warm or off mode.
Veg Angara Curry is ready to serve with naan or steamed rice.