Paneer Angoori Recipe

18 Jan Paneer Angoori Recipe

Paneer Angoori Recipe with step wise pictorial and video method.

This is such a unique and innovative dish wherein panner comes in contact with fresh grapes to make this refreshing and indulgent dish.We came to know about this dish from social media posted by talented Ms. Puja Singh who stays in New Jersey.

Honestly speaking, when we first saw this dish, we were little sceptical about the taste because paneer and grapes are altogether different genres and as such their combination in one bowl was nothing less than a doubt as well as curiousity.

Unlike traditional paneer kofta recipes, where the focus is solely on paneer or at the most boiled potatoes, Paneer Angoori introduces grapes as a key ingredient, creating a fusion of flavors and colours, that is both refreshing, indulgent & appealing.

The highlight of this dish is the dainty koftas, where each grape is delicately draped in a layer of mashed & spiced paneer. These koftas are then fried to golden perfection, offering a delightful contrast of textures – the crisp  exterior, soft paneer layer, and the burst of juice from the grape inside.

We have used an Air Fryer for the purpose of frying but you can simply deep fry them in the absence of air fryer in the kitchen.

Not just in koftas, but the presence of grapes are found in the gravy as well and that too into forms. One pieces and another juice. Addition of grapes into gravy subtle hints of sweetness and tanginess that balance the creaminess of the dish.

One important thing that has been told further as well that the koftas should not be simmered in the gravy much earlier and this needs to be done to preserve their delicate texture. Instead, they both should be clubbed together just before serving, ensuring they remain intact while allowing the flavors to meld perfectly.

In nutshell, Paneer Angoori is a culinary masterpiece that showcases the creativity and depth of Indian cuisine. It is an ideal dish for special occasions, offering a balance of visual appeal and exquisite taste. Whether paired with naan, chapati, paratha or steamed rice, this dish promises to captivate your senses with every bite.

STEP WISE PICTORIAL RECIPE OF PANEER ANGOORI RECIPE :

MAKING OF KOFTAS

Grate paneer in a wide plate. Add corn flour, red chilli powder, garam masala, salt & black pepper powder.

Mix it so well and combine into a dough.

Take a small portion of dough and flatten it on you palm. Place a piece of grape.

Wrap the grape with paneer shaping like a kofta.

Finish the entire dough making koftas. Refrigerate koftas for 30 minutes.

FRYING OF KOFTAS :

Put the koftas in greased air fryer basket. Instead you can deep fry koftas in hot oil on stove top. Apply oil on koftas as well.

Air fry @180°C for 15-20 minutes. Turn the side of koftas during half time. Take them out and keep aside.

MAKING OF PASTE

Take a wide pan and add all the ingredients mentioned under the head “FOR GRAVY” in the recipe card below at the end of the post. The quantity of water is 1 cup. Only do not add the last ingredient i.e. grapes.

When the water begins to boil, put a lid and let it boil for 15 minutes.

Remove the pan from the heat and let it cool down completely. Once cool, remove bay leaf, cinnamon and black cardamom. Add rest of the boiled ingredients into a grinder jar and also add grapes.

Grind to a fine puree. Keep aside.

MAKING OF GRAVY

Heat oil in the same pan, in which ingredients were boiled, and add onion tomato puree, made recently. Also add roasted cumin powder, kashmiri red chilli powder, turmeric powder and coriander powder.

Mix them so well. Put a lid and let the gravy cook. Putting a lid is important otherwise gravy will splitter all around.

Keep stirring at intervals.

When the oil begins to release, its a sign that gravy is thoroughly cooked. Add 1/4 cup water.

When water begins to boil, add cream, garam masala, rose water and coriander leaves.

Mix well. Our gravy is ready.

SERVING

Take koftas in a serving dish and pour the hot gravy over and around them. Alternatively you can transfer the koftas in a pan carrying gravy. But this is IMPORTANT to note that this step should only be done immediately before eating.

Garnish with few halved grapes and coriander leaves.

Enjoy hot with naan or paratha.

ALSO SEE :

• Paneer Chingari Recipe 
• Jammu Paneer Rasila Recipe
•  Authentic Hyderabadi Paneer Curry
• Homemade Dhaba Style Paneer Masala Recipe 
• Reshmi paneer recipe 
• Paneer Afgani recipe 
• Paneer Kali Mirch
• Paneer Ghotala recipe

PANEER ANGOORI RECIPE – RECIPE CARD

Paneer Angoori Recipe

blessmyfoodbypayal

Paneer Angoori: Soft paneer balls in a rich, creamy gravy flavored with cashews, saffron, and aromatic spices, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Appetizer

Cuisine Indo - Chinese

Servings 4

Ingredients

  

FOR KOFTAS

• 250 gram paneer
• 3 tbsp corn flour (or maida)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp black pepper powder
• Few grapes (we used both green & black)
• Oil as required

FOR MAKING PUREE

• 2 tomatoes (roughly cut)
• 2 onion (roughly cut)
• 3 green chillies
• Small piece of ginger
• 6-7 garlic cloves
• 7-8 cashews
• 1 bay leaf
• 1 star anise
• 3 cloves
• 1 black cardamom
• 2 green cardamoms
• 1.5 cup water
• 10-12 grapes
• FOR GRAVY
• 2 tbsp oil
• 1 + 1/4 cup water
• 1 tsp roasted cumin powder
• 1 tsp kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp fresh cream/malai
• 1/2 tsp rose water
• 1 tbsp coriander leaves (chopped)

FOR GARNISH

• few grapes (halved)
• 2 tbsp grated paneer
• Coriander leaves

Instructions

 

MAKING OF KOFTAS

• Grate paneer in a wide plate.
• Add corn flour, red chilli powder, garam masala, salt & black pepper powder.
• Mix it so well and combine into a dough.
• Take a small portion of dough and flatten it on you palm.
• Place a piece of grape.
• Wrap the grape with paneer shaping like a kofta.
• Finish the entire dough making koftas.
• Refrigerate koftas for 30 minutes.

FRYING OF KOFTAS

• Put the koftas in greased air fryer basket. Instead you can deep fry koftas in hot oil on stove top.
• Apply oil on koftas as well.
• Air fry @180°C for 15-20 minutes. Turn the side of koftas during half time. Take them out and keep aside.

MAKING OF PASTE

• Take a wide pan and add all the ingredients mentioned under the head "FOR GRAVY". The quantity of water is 1 cup. Only do not add the last ingredient i.e. grapes.
• When the water begins to boil, put a lid and let it boil for 15 minutes.
• Remove the pan from the heat and let it cool down completely.
• Once cool, remove bay leaf, cinnamon and black cardamom.
• Add rest of the boiled ingredients into a grinder jar and also add grapes.
• Grind to a fine puree. Keep aside.

MAKING OF GRAVY

• Heat oil in the same pan, in which ingredients were boiled, and add onion tomato puree, made recently.
• Also add roasted cumin powder, kashmiri red chilli powder, turmeric powder and coriander powder.
• Mix them so well.
• Put a lid and let the gravy cook. Putting a lid is important otherwise gravy will splitter all around.
• Keep stirring at intervals.
• When the oil begins to release, its a sign that gravy is thoroughly cooked. Add 1/4 cup water.
• When water begins to boil, add cream, garam masala, rose water and coriander leaves.
• Mix well. Our gravy is ready.

SERVING

• Take koftas in a serving dish and pour the hot gravy over and around them. Alternatively you can transfer the koftas in a pan carrying gravy. But this is IMPORTANT to note that this step should only be done immediately before eating.
• Garnish with few halved grapes and coriander leaves.
• Enjoy hot with naan or paratha.

Keyword Creamy Paneer Gravy Recipes, Easy Indian paneer curry recipe, Festive Paneer Recipes, How to Make Paneer Angoori, North Indian Paneer Dishes, Paneer Angoori Curry, Paneer Angoori Recipe, Restaurant-Style Paneer Recipes, Saffron Paneer Gravy