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Paneer Angoori Recipe

Paneer Angoori Recipe

blessmyfoodbypayal
Paneer Angoori: Soft paneer balls in a rich, creamy gravy flavored with cashews, saffron, and aromatic spices, perfect for celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
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.
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