Paneer Angara, a culinary jewel from the heart of India, offers a symphony of flavors and textures that will tantalize your taste buds. This rich and creamy dish features succulent paneer (Indian cheese) marinated in a vibrant blend of spices and then cooked in a luscious, tomato-based gravy. The result is a dish that's both comforting and sophisticated, perfect for a special occasion or a weeknight treat. Its deep crimson color and aromatic spices promise an unforgettable culinary experience, a far cry from your average paneer recipe.
The secret to a truly authentic Paneer Angara lies in the careful preparation and the balance of spices. This recipe unveils the art of creating this delectable dish, step by delicious step. Prepare to be amazed as we guide you through the process, from marinating the paneer to achieving that perfect, velvety smooth gravy. Let's embark on this culinary journey together and unlock the secrets to making restaurant-quality Paneer Angara in your own kitchen.
Tools Needed
- Pan
Ingredients
- Oil
- Garlic
- Cumin
- Green chilies
- Onions
- Shimla Mirch (Capsicum)
- Paneer (Indian Cheese)
- Onion gravy
- Tomato gravy
- Salt
- Red chili powder
- Coriander powder
- Kitchen's Kasturi Methi (Fenugreek)
- Garam masala
- Khoya (Dried milk solids)
- Butter
- Green coriander
Step-by-Step Instructions
Step 1. Sauté Aromatics and Build the Base
- Heat oil in a pan.
- Add garlic, cumin, green chilies, onions, and Shimla mirch.
- Add the onion gravy and tomato gravy.
- Add salt, red chili powder, coriander powder, Kasturi methi, and garam masala.
Step 2. Incorporate Creaminess and Paneer
- Add khoya.
- Add paneer.
Step 3. Simmer and Thicken the Sauce
- Simmer and cook until the paneer is heated through and the sauce has thickened.
Step 4. Garnish and Serve
- Garnish with butter and green coriander.
- Serve hot.
Read more: Vegan Roasted Cauliflower Sabji: Easy & Delicious Indian Recipe
Tips
- The color of the Paneer Angara should be appealing.
Nutrition
- Calories: Approximately 600-700
- Fat: 40-50g
- Carbs: 30-40g
- Protein: 25-30g
FAQs
1. Can I use frozen paneer for this recipe?
It's best to use fresh paneer for the best texture and flavor. Frozen paneer can become mushy.
2. What can I substitute for cashew paste?
You can try using almond paste or a combination of heavy cream and a little bit of cornstarch for a similar creamy texture.
Your homemade Restaurant-Style Paneer Angara is now ready to be enjoyed! Serve it hot with naan, roti, or jeera rice for a complete and satisfying meal. Impress your family and friends with this flavorful and authentic Indian dish.