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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[YourFoodLab]

I have prepped up a restaurant style Makai Dum Angara Recipe which tastes incredible. It is spicy, smoky & corn is in season right now. I personally love the smoky flavour in some of my recipes & this recipe also reminds me of all those Bhutta vendors who roast Bhutta in the rainy season on coal fire which is my inspiration of preparing a spicy, tangy & smoky corn recipe. Do try this corn recipe in this monsoon season! Cheers!

[vinaykhandelwal]

I personally eat food with my eyes first और इस रेसिपी से मुझे देखते ही प्यार हो गया । Today I made this for my family and relatives and the whole dish and roti was finished and kisi ka bhi naa pet poora bhara aur na man bhara aisi dish kisi ne bhi kabhi nahi khai thankyou chef you made my day .
GOD BLESS YOU 🙏🙏

[formobile]

No doubt that you are a great chef with natural talent, but I must congratulate your team, including the camera guys, editors and sound recordists who bring in their magic into the main content. The selection of music is always on point.

[shahaparna]

This is the 1st time I tried your recipe and it turned out deliciou; absolutely restaurant taste. Since I made it without onion garlic the color was hot red and thought must have turned out very spicy but it wasn't. Just to mild off the colour and spice I add little fresh cream. My husband said it's the best vegetable he's had. Now I'm excited to try out your other recipes.
Your passion for cooking overflows in your videos and that passed on to me and that's why I believe it turned out so yummy.


When I used to watch your videos I used to think you must be editing the colours in your videos to make the dish look more bright and colorful but when I prepared this dish the colour was very bright as if I have put food color.
Thank you.🙏❤

[LilyartistFabricworks]

The beautiful person who is reading my comment right now...May success be with you always 💕

[Withtruth]

I made this yesterday and came out exactly restaurant style.. Must try.. Superb recipe

[harshap]

Awesome, simple & delicious chef surely gonna try it... looks so healthy & yummy thank u👌👌👌 ur recipes r fantastic chef.

[reenabhowmick]

I tried this recently today and it turned out very tasty! I didn’t gave any kind of smoke but still this dish was yum. I highly recommend others to try this

[Surabhi]

Tried the recipe yesterday and it tasted awesome and the best part all the ingredients that you use in your recipes are almost easily available.. The compliments that I receive after trying all your recipes is next level.. Honestly, these recipes tastes better than the restaurant ones.

Keep sharing such awesome recipes!

[Sonamkumari-qetx]

Mujhe pta tha superb dish hogi islie maine bina dekhe hi like kia. Aur dekhne k bad banane ja rhi hu ye tasty dish. Thnx for sharing u r genius chef.

[faridakapasi]

Wow looks very tempting and rich I will definitely try soon thanks chef for sharing this recipe

[shahenazhala]

Kitni baar tarif kare?speechless yaar parfect recipy N esay method....Thankyou so much

[mrxerg]

chef sir, iam a student, i love your videos and your dishes. my mom cooks it for me. its delicious. thank you chef

[jayadubey]

Mera poora khana bnn chuka h...aalu methi n pratha...n i came across your recipe...nd thn i added this recipe quickly for my today dinner absolutely love your recipe

[natashasingh]

This looks so so so delicious...
Surely gonna try this

[mrudulajoshi]

The charcoal thing I tried for paneer makhani dum biryani and gotta tell you it's the secret that takes dish to next level... thanks for that... Will definitely try this....

[nebula]

In Indian cuisine; Onion, spices, tomato, whole ginger garlic and cashew; always signifies that it's gonna be makhni based

[prachidoshi]

I made this today... And the recipe is too proper and appropriate, it taste even more better than restaurant.... Thankyou chef

[dhanashree]

consistent and quality content...ALWAYS ! THANK YOU YFL & TEAM !

[hdvandra]

It's a awesome receipe... mene bhot bar bnaya family n guests ko bhot acha lga... apki sari recepies bhot achi hoti he....