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Paneer Angara in Pepper gravy Recipe

Recipe By Ruchika Anand

#restaurant my this recipe discloses the secret of restaurant taste

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Paneer Angara in Pepper gravy
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Ingredients for Paneer Angara in Pepper gravy Recipe

  • 62.50 grams Paneer cubes
  • 1/2 Pieces Paneer cubes
  • 1/2 Pieces Onions chopped
  • 1/2 Pieces Tomatoes chopped
  • 1/4 Pieces ginger grated
  • 3/4 tbsp Ginger grated
  • 1/4 tbsp Oil
  • 1.25 Pieces Butter
  • 1/4 Pieces Walnuts
  • 1/4 Pieces reen Capsicum (chopped)
  • 1/4 Pieces small stick cinnamon
  • 3/4 Pieces Bay leaf
  • 1/2 Pieces Green cardamoms
  • 1.25 pieces reen cardamoms
  • 1/4 tbsp Black pepper whole
  • a pinch Dry fenugreek (toasted dry)
  • 0.38 tsp of asafetida
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Coriander powder
  • 1/4 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • to taste Kitchen king masala
  • 1/4 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

  • Fat
    13g
  • Protein
    13g
  • Carbs
    13g
  • Fiber
    3g

MacroNutrients

  • Carbs
    13g
  • Protein
    13g
  • Fiber
    3g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    332mg
  • Iron
    3mg
  • Vitamin A
    98mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    62mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    44mg
  • Manganese
    1mg
  • Phosphorus
    231mg
  • Selenium
    15mcg
  • Zinc
    2mg
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
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Recipe By Ruchika Anand