Rooster Angara (North Indian Smoky Creamy Curry)

It is a vegan model of wealthy, smoky Indian hen angara. This restaurant-style curry has an fragrant chili sauce with wonderful, fiery flavors! Serve with naan, flatbread, or rice or over baked potato for a scrumptious meal. gluten-free with nut-free and soy-free choices

Rooster angara is a well-liked dish in some North Indian eating places. It has this thick sauce made with fried onion, yogurt, a number of spices, and both dried entire Kashmiri chilis, common Indian chilies, or Kashmiri chili powder. The chilis add to the fiery pink coloration of the sauce in addition to to the warmth.

Angar means fireplace, and also you’re incorporating fireplace into this dish by including a whole lot of warmth and coloration from the Kashmiri chilis and smoking it with some stay fireplace on the finish. The signature smoky taste is included utilizing a smoking meals secure charcoal. However We smoke it utilizing a cinnamon stick. Simply warmth the cinnamon stick (or charcoal) till it’s pink scorching, then put it in a warmth secure ramekin, drizzle with just a little little bit of oil. The ramekin truly goes into the pan of completed hen angara, and also you cowl the pan with the lid, so the smoke infuses the dish.

That is one other recipe in my sequence the place I veganize historically meat-heavy Indian dishes. Take a look at my recipes for Salli Boti ( western Indian curry with potato sticks), Rara Rooster(North Indian onion cardamom curry), Goan Peri peri Chikin tofu, and Pahadi curry (Mountain onion pepper curry), for extra from this sequence.

As with a number of Indian curries, the flavour is within the sauce, so you should use your plant-based protein of alternative and it’ll nonetheless style completely scrumptious. In the event you don’t wish to use tofu, you should use chickpea tofu, chickpeas or different white beans, veggies, vegan hen, or seitan. And as with many restaurant type curries, it’s about endurance on letting the whole lot toast and toast very well at every step and letting the flavors develop! Let’s make this implausible tofu Angara!

Why You’ll Love Angara Rooster

• wealthy, smoky, plant-based North Indian restaurant curry with so many wonderful spices!
• enjoyable to make! Play with fireplace!
• scrumptious one-pan meal
• naturally gluten-free with simple soy-free and nut-free choices

Elements and Substitutions

• floor spices – For the angara spice combine, you will have floor coriander, cumin, black pepper, cloves, cinnamon, and cardamom. Additionally, you will use Kashmiri chili powder to season the tofu and within the sauce. You’ll additionally want fenugreek leaves for the sauce and smoked paprika for ending.
• almond flour – Offers the angara spice combine texture. Omit for nut-free.
• tofu – Pressed agency or further agency tofu torn into bite-sized items is your vegan hen. You need to use different meat subs, like chickpeas, seitan, chickpea tofu, or vegan hen, should you choose.
• cornstarch – Helps the tofu crisp up within the pan. Use different starch sauce as tapioca or arrowroot in its place
• oil – To crisp the tofu, saute, and to smoke the angara hen curry sauce.
• aromatics – Onion and ginger garlic paste give the sauce an incredible taste! You need to use minced ginger and garlic as a substitute, should you don’t have the paste.
• entire spices – You’ll season the sauce with a black cardamom pod, bay leaf, and entire clove. To smoke the sauce, you’ll use a cinnamon stick or a chunk of meals secure charcoal.
• tomato – Each chopped tomato and tomato puree add moisture, umami, and provides the sauce extra fiery pink coloration.
• non-dairy yogurt – Makes the sauce creamy.

Easy methods to Make Rooster Angara

Add the entire spice combine components in a small bowl, combine very well, and put aside. 

Press the tofu, should you haven’t already, after which tear into items. Add the tofu to a bowl together with 1 1/2 to 2 teaspoons of the angara spice combine and the salt, Kashmiri chili powder, and cornstarch.

Toss nicely to coat, then warmth a big skillet over medium-high warmth. Add a teaspoon of oil, then as soon as the oil is scorching, add the tofu and unfold evenly.

Proceed to prepare dinner for two to three minutes, then flip the tofu and prepare dinner the opposite facet for an additional 2 to three minutes. Take away the tofu from the skillet, and put aside.

Warmth the identical skillet over medium-high warmth. Add 2 teaspoons oil, and as soon as the oil is scorching add the onion, salt, black cardamom pod, bay leaf and entire clove, mixing nicely. Proceed to prepare dinner till the onion is golden brown, including splashes the water in between to assist the onion brown evenly. Stir incessantly, in order that the onion doesn’t burn, about 5 to eight minutes.

As soon as the onion is golden brown, scale back the warmth to medium, and blend within the remaining angara spice combine. If the onions have dried out just a little bit, add a splash of water to combine within the spices.

Then, add within the ginger garlic paste, fenugreek and blend in for a couple of seconds. Then add tomatoes, tomato puree,  Kashmiri chili powder, yogurt, remaining salt, and water. Press and blend in the entire components, then cowl with the lid and let it prepare dinner for 8 to 10 minutes, stirring as soon as in between, in order that the sauce doesn’t persist with the underside of the pan. 

Fold within the tofu, tossing nicely to coat. If the sauce has thickened an excessive amount of, combine in additional water or inventory. Cowl with the lid, scale back the warmth to medium-low, and let it simmer for 10 minutes or longer to infuse a whole lot of taste into the tofu. Then, style and modify salt and taste, including extra salt, if wanted. You possibly can add in additional warmth, should you like, by including just a little little bit of cayenne or Indian chili powder. 

Scale back the warmth to low, and sprinkle the smoked paprika on prime of the angara hen, and let it simmer.

Nestle a warmth secure ramekin that may suit your cinnamon stick, into the pan the place you’re cooking the curry, and add the 2 teaspoons of oil to it.

Then, maintain the cinnamon stick with tongs over an open flame till not less than 1/2 of the cinnamon stick is blackened and it catches fireplace. Put it into the ramekin with the oil, in order that the oil begins to smoke. Cowl the pan with the lid. Let the smoke from the cinnamon stick infuse the sauce.

Relying on how a lot you heated the cinnamon stick, it might probably smoke actually shortly. If it doesn’t smoke sufficient the primary time on your style, you may redo the smoking step or use a small meals secure charcoal as a substitute of the cinnamon stick. In the event you use the cinnamon stick, you may also drizzle the smoked oil over the completed dish for a fair deeper smoky taste. In the event you’re utilizing charcoal, please don’t use that oil.
After smoking for five minutes, open the lid, swap off the warmth, and garnish with some cilantro and lemon juice and serve with naan, flatbread, rice or quinoa.

What to Serve with Rooster Angara

Serve this with rice or quinoa or with naan or flatbread.