Makai Dum Angara Recipe

Makai Dum Angara is a rich and aromatic Punjabi dish where tender corn makai is slow-cooked in a creamy, spiced tomato and onion gravy, infused with smoky charcoal angar for a deep, barbecue-like flavor. The dum slow-cooking method allows the corn to absorb the bold spices and creaminess, resulting in a luxurious and hearty curry. Often garnished with fresh cream and coriander, this dish is best enjoyed with naan or steamed rice, bringing a touch of rustic yet royal Punjabi cuisine to the table

Ingredients For Onion Tomato Gravy:

2-3 Tablespoon oil

1 Tablespoon cumin seeds

1 Inch cinnamon stick

2-3 NOS cloves

2 Pods green cardamom

2 NOS bay leaves

4-5 Medium size onions sliced

5-6 Medium size tomatoes

3-4 NOS green chilies

2 Inch ginger

2 Tablespoon coriander stems

12-15 Garlic cloves

10-12 NOS cashew nuts

12-15 NOS Kashmiri red chilies

Salt to taste

As needed water

For Making The Final Sabzi

1 Tablespoon ghee

2 Medium size onion chopped

3-4 Tablespoon garlic chopped

1 Inch ginger julienned

2-3 NOS green chilies slit

Powdered Spices

1 Tablespoon Kashmiri mirch powder

1/2 Tablespoon turmeric powder

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1/2 Tablespoon black salt

1 Tablespoon fennel powder

A pinch sugar

500 Gm sweet corn kernels

Live charcoal + ghee

1-2 Medium size capsicum (juliennes or batons)

1-2 Medium size tomatoes (juliennes or batons)

100 Gm paneer (grated)

A pinch kasuri methi

A pinch garam masala

Fresh coriander leaves chopped for garnish

Step:1

For onion tomato gravy , set a wok on medium heat , add oil , and other ingredients till onions and cook until the onion are translucent . Further add the tomatoes and the remaining ingredients , add salt , stir and 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

Step:2

Switch off the flame and 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 needed . Once grinded removw it and keep aside to be used later in gravy

Step:3

For making the final sabzi , set a wok on medium heat , add ghee , onions , garlic , ginger and green chilies , stir and cook until the onions turn translucent , further lower the flame and add the powdered spices , stir little water to avoid the burning of spices , further cook the spices on medium high heat for 2-3 minutes

Step:4

Now add the onion tomato pureed gravy , a pinch of sugar , stir and cook for 4-5 minutes on medium flame . Now add the sweet corn kernels and 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 steep , bowl pour some ghee over it , immediately cover with a lid and lower the flame , further cook the gravy for 10 minutes

Step:5

While the gravy also getting the charcoal flavour . By the time cut capsicum and 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 and garam masala , stir gently , taste for the salt and adjust accordingly

Step:6

Further add the julienned capsicum and tomatoes , stir and cook for last 2-3 minutes , finish by adding freshly chopped coriander leaves , your maki dum angara is ready serve hot with rumali roti , naan or any Indiarn bread of your choice

Makai Dum Angara Recipe