Restaurant Style Veg Angara, Indian Veg Paneer Angara
by Tarla Dalal
veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with 53 amazing images.
veg angara recipe | restaurant style veg angara | Indian veg paneer angarais a North Indian style sabzi which features on most restaurant menu. Learn how to make restaurant style veg angara.
To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside. In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds. Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes. Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute. Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases.
Next to make restaurant style veg angara, lower the flame and add whisked curd, mix well. Add capsicum, paneer and saute for 1 minute. Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add garam masala, kasuri methi, fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally. Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes. Garnish with coriander and serve hot with butter naan.
restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream.
What sets this Indian veg paneer angara apart from many other veg Punjabi sabzis is its smoky flavours. The veggies are sautéed and add to the gravy which is finished well with a live charcoal. This smoke given to the gravy enhances the taste and aroma which is best enjoyed with butter naan.
Tips to make veg angara. 1. You can add fresh or frozen green pea in the gravy. 2. Charcoal smoke is given to add a restaurant style taste to the gravy. 3. Instead of sautéing the vegetables you can use boiled mixed vegetable cubes.
Enjoy veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with step by step photos.
Restaurant Style Veg Angara, Indian Veg Paneer Angara recipe - How to make Restaurant Style Veg Angara, Indian Veg Paneer Angara
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Veg Angara
4 tbsp oil
1/2 cup carrot cubes
1/2 cup french beans
1 cup cauliflower florets
2 tbsp ghee
3 black peppercorns (kalimirch)
2 cloves (laung / lavang)
1 black cardamom (badi elaichi)
1 small stick cinnamon (dalchini)
1/2 tsp cumin seeds (jeera)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1/2 cup finely chopped onions
2 tbsp red chilli paste
1 cup tomato pulp
1/2 tsp turmeric powder (haldi)
1 tsp kashmiri red chilli powder
1 tsp chilli powder
1 tsp coriander (dhania) powder
3 tbsp whisked curd (dahi)
3/4 cup green capsicum cubes
3/4 cup paneer (cottage cheese) cubes
salt to taste
1/4 tsp garam masala
1 tbsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream
1 tsp butter
1 medium sized charcoal
For The Garnish
2 tbsp finely chopped coriander (dhania)
For veg angara
- For veg angara
- To make {span class="bold1"}veg angara{/span}, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside.
- In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds.
- Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes.
- Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes.
- Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute.
- Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases.
- Lower the flame and add whisked curd, mix well.
- Add capsicum, paneer and saute for 1 minute.
- Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add garam masala, kasuri methi , fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally.
- Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes.
- Garnish with coriander and serve the {span class="bold1"}restaurant style veg angara{/span} hot with butter naan.
Veg Angara Video
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what is veg angara made of?
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Veg angara recipe | restaurant style veg angara | Indian veg paneer angara, is made of cheap and easily available ingredients in India:
- For sauteed vegetables: ½ cup carrot cubes, ½ cup french beans, 1 cup cauliflower florets and 2 tbsp oil. See the below image of list of ingredients for veg angara.
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To make Veg angara: 2- 3 black pepper , 2 cloves, 1 black Cardamom, 1 small stick cinnamon , 1 cup paneer cubes, 2 tbsp red chilli paste, ¾ cup green capsicum , 3 tbsp oil , 2 tbsp ghee, ½ cup finely chopped onions, 2 cups tomato pulp, 1 tsp garlic paste, 1 tsp ginger paste, 1/2 tsp cumin seeds , 1/2 tsp turmeric powder , 1 tsp coriander powder , 1 tsp chilli powder, 1 tsp kashmiri red chilli powder, Salt to taste, 1/4 tsp garam masala , 1 tbsp kasuri methi , 3 tbsp curd, 2 tbsp fresh cream and 1 tsp butter. See the below image of list of ingredients for veg angara.
how to sauté vegetables
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To make, Veg angara recipe | restaurant style veg angara | Indian veg paneer angara, in a broad nonstick pan, heat 2 tbsp oil.
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Add 1/2 cup carrot cubes.
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Add 1/2 cup diagonally cut french beans.
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Add 1 cup cauliflower florets.
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Sauté on a medium flame for 2 to 3 minutes.
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Remove in the plate and keep aside.
how to proceed
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In a deep nonstick pan, heat 2 tbsp oil and 2 tbsp ghee.
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Add 2 to 3 black peppercorns (kalimirch).
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Add 2 cloves (laung / lavang).
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Add 1 black cardamom (badi elaichi).
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Add 1 small stick cinnamon (dalchini).
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Saute for few seconds.
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Add ½ tsp cumin seeds (jeera).
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Add ½ cup finely chopped onions.
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Add garlic (lehsun) paste, ginger (adrak) paste and saute on medium flame for 3 to 4 minutes.
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Add 2 tbsp red chilli paste.
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Saute for few seconds.
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Add 1 cup tomato pulp.
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Cook on medium flame for 2 to 3 minutes.
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Add ½ tsp turmeric powder (haldi).
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Add 1 tsp kashmiri red chilli powder.
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Add 1 tsp red chilli powder.
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Add 1 tsp coriander (dhania) powder.
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Saute the masala for 1 minute.
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Add ½ cup hot water to asjust the consistency.
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Cover and cook for 2 to 3 minutes till oil releases.
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Lower the flame and add 3 tbsp whisked curd (dahi).
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Mix well.
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Add ¾ cup green capsicum cubes.
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Add 3/4 cup paneer (cottage cheese) cubes.
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Saute for 1 minute.
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add sautéed vegetables.
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add salt to taste.
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Adjust the consistency by adding ½ cup water.
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Mix well and cover and cook with a lid and cook on a medium flame for 3 to 4 minutes.
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Add ¼ tsp garam masala.
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Add 1 tbsp dried fenugreek leaves (kasuri methi)..
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Add 2 tbsp fresh cream.
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Add 2 tsp butter.
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Mix well and cook for 2 minutes.
how to give charcoal smoke to veg angara
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Burn a medium peice of charcoal on a burner.
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Place a steel vati in the centre.
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Place the live charcoal in the vati.
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Add 1 tsp ghee.
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Cover with lid for 2 to 3 minutes.
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Remove the lid and remove the vati.
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Garnish 2 tbsp finely chopped coriander (dhania).
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Serve veg angara recipe | restaurant style veg angara | Indian veg paneer angara, hot with naan.
tips to make veg angara
-
You can add fresh or frozen green pea in the gravy.
-
Charcoal smoke is given to add a restuarant style taste to the gravy.
-
Instead of sauteing the vegetables you can use boiled mixed vegetable cubes.
Energy | 353 cal |
Protein | 6.3 g |
Carbohydrates | 10.7 g |
Fiber | 3.1 g |
Fat | 31.7 g |
Cholesterol | 3.7 mg |
Vitamin A | 854.1 mcg |
Vitamin B1 | 0.3 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.6 mg |
Vitamin C | 68.3 mg |
Folic Acid | 42.2 mcg |
Calcium | 217.4 mg |
Iron | 1.2 mg |
Magnesium | 25.8 mg |
Phosphorus | 171.5 mg |
Sodium | 33.1 mg |
Potassium | 232.7 mg |
Zinc | 0.3 mg |