Ingredients For Paneer Angara in Pepper gravy Recipe
250 grams Paneer cubes
2 Pieces Paneer cubes
2 Pieces Onions chopped
2 Pieces Tomatoes chopped
1 Pieces ginger grated
3 tbsp Ginger grated
1 tbsp Oil
5 Pieces Butter
1 Pieces Walnuts
1 Pieces reen Capsicum (chopped)
1 Pieces small stick cinnamon
3 Pieces Bay leaf
2 Pieces Green cardamoms
5 pieces reen cardamoms
1 tbsp Black pepper whole
a pinch Dry fenugreek (toasted dry)
1.5 tsp of asafetida
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Red chilli powder
2 tsp Turmeric powder
to taste Kitchen king masala
1 Pieces For angara
A Few green coriander (finely chopped)
Directions : Paneer Angara in Pepper gravy Recipe
STEP 1.Take a pan, add a tablespoon of oil and heat it.
STEP 2.Now add chopped onions and grated ginger.
STEP 3.Sauté for sometime, then add chopped tomatoes with green chilies and chopped capsicum and sauté more.
STEP 4.Slowly Tomatoes and Capsicum cubes will become tender.
STEP 5.Add walnuts and stir for 1 min
STEP 6.Switch off the gas and take it out in a plate and let it cool before grinding.
STEP 7.Now in the same pan add little oil and butter together
STEP 8.Add whole cumin seeds and stir till crackle.
STEP 9.Add all other whole spices -black pepper corns, cloves, cardamom, bay leaf and cinnamon stick
STEP 10.Stir till they are fragrant
STEP 11.Add the dry masala-turmeric, red chilli,coriander pwdr and salt.
STEP 12.Add kitchen king masala too and stir.
STEP 13.Now add the purée of sautéed onions- tomatoes and Capsicum to this and stir nicely for 1-2 minutes so that everything gets incorporated well
STEP 14.Once the masala starts leaving the oil add paneer cubes and dried kasuri methi and cook for 5 minutes covering the pan.
STEP 15.You can adjust the consistency of the gravy by adding 1/2 to 1 cup water as required.
STEP 16.Now for giving dhuan- heat up the piece of coal directly over the gas holding it with a tong carefully
STEP 17.Place a mini steel bowl along with burned coal over the curry and put a pinch of asafoetida and ghee over the coal.
STEP 18.Cover and cook for 5 more minutes while switching off the flame.
STEP 19.After 5 minutes, remove the mini bowl and mix a tablespoon of butter to it. Add some finely chopped Coriander leaves.
STEP 20.Take out the cinnamon stick from the gravy before serving.
STEP 21.Serve the delicious paneer angara with Paratha, Chapati or Naan.
STEP 22.I have served it with kalaungi and dhaniya naans accomplishes with masala chhass.
Nutrition value
222
calories per serving
13 g Fat13 g Protein13 g Carbs3 g FiberOther
Current Totals
13 g Fat
13 g Protein
13 g Carbs
3 g Fiber
MacroNutrients
Carbs
13 g
Protein
13 g
Fiber
3 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
332 mg
Iron
3 mg
Vitamin A
98 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
62 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
44 mg
Manganese
1 mg
Phosphorus
231 mg
Selenium
15 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
