Paneer Angara Recipe
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (1)

Paneer Angara Recipe

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 34%
CARBS 13G13% OF CAL
3G FIBER0G ADDED7G INTRINSIC4G OTHER7G TOTAL SUGAR
FAT 34G76% OF CAL
13G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A North Indian paneer curry simmered in a creamy cashew-tomato sauce with warm spices like cardamom and cinnamon, finished with charcoal smoke. Rich, mildly spiced, and aromatic.

mainindiancurrytofugluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons oil (– can opt to use ghee)
  • 2 green cardamoms
  • 1 inch cinnamon stick
  • 2 cloves
  • 1 cup onions (– chopped)
  • 1 teaspoon ginger (– chopped)
  • 1 teaspoon garlic (– chopped)
  • 1 cup tomatoes (– chopped)
  • 3 tablespoons cashews (– chopped, can soak in hot water for 20 minutes)
  • 3 to 4 tablespoons water (– for blending or add as required)
  • 2 tablespoons oil
  • 1 tej patta
  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri chilli powder (or deghi mirch)
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala (or Sabji Masala)
  • 1 green chilli (– slit)
  • 2 tablespoons heavy cream ( or whipping cream)
  • 1.25 cups water (– adjust as needed)
  • 1 teaspoon sugar (or according to taste, optional)
  • salt ( to taste)
  • 200 to 250 grams paneer (– cubed)
  • 1 teaspoon kasuri methi (– crushed, (dry fenugreek leaves))
  • 1 to 2 tablespoons coriander leaves (– chopped)
  • 1 small piece of natural wood charcoal
  • ½ teaspoon oil (or ghee)
PREP
25M
SODIUM
312MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.