Cheese Angoori

Name: Cheese Angoori
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 100 Grams cheese shredded; 1/2 Cup potato boiled shredded; 1 Tablespoon corn flour; 1 Tablespoon all purpose flour; 1 Teaspoon ginger paste; 1 Teaspoon green chilli finely chopped; To Taste Salt; 1.5 Cups Oil for deep frying; 1 Tablespoon Oil; 2 Tablespoons Ghee ( Clarified butter); 1/4 Teaspoon Cumin Seeds (jeera); 1/4 Teaspoon Asafoetida; 5 chillies dry red; 3 clove; 1/4 Teaspoon coriander seeds whole (optional); 2 small piece cinnamons; 1 Teaspoon ginger paste; 10 Cloves garlic; 1 red onion paste of medium sized; 1 Cup tomato Pulp; 1/2 Teaspoon red chilli powder; 1/2 Teaspoon turmeric powder; 1/2 Tablespoon coriander powder; 1 Teaspoon garam masala ( any brand , I used Everest kitchen ki; 1 Teaspoon chaat masala; 1 Teaspoon cashew nuts paste; 1 Tablespoon yogurt; 3 Tablespoons tomato ketch up; 3 Tablespoons coriander finely chopped Leavesa; 1 Teaspoon fenugreek dried leaves

Shivani Nair @cook_7804171

Austin, TX, USA

Cheese Angoori is a punjabi (north Indian) style of spicy curry. The main ingredient of the dish is cheese balls.

Shivani Nair @cook_7804171

Austin, TX, USA

Cheese Angoori is a punjabi (north Indian) style of spicy curry. The main ingredient of the dish is cheese balls.

Saved

Ingredients

30 mins

4-serving

100 Gramscheese shredded
1/2 Cuppotato boiled shredded
1 Tablespooncorn flour
1 Tablespoonall purpose flour
1 Teaspoonginger paste
1 Teaspoongreen chilli finely chopped
To TasteSalt
1.5 CupsOil for deep frying
1 TablespoonOil
2 TablespoonsGhee ( Clarified butter)
1/4 TeaspoonCumin Seeds (jeera)
1/4 TeaspoonAsafoetida
5chillies dry red
3clove
1/4 Teaspooncoriander seeds whole (optional)
2small piece cinnamons
1 Teaspoonginger paste
10 Clovesgarlic
1red onion paste of medium sized
1 Cuptomato Pulp
1/2 Teaspoonred chilli powder
1/2 Teaspoonturmeric powder
1/2 Tablespooncoriander powder
1 Teaspoongaram masala ( any brand , I used Everest kitchen ki
1 Teaspoonchaat masala
1 Teaspooncashew nuts paste
1 Tablespoonyogurt
3 Tablespoonstomato ketch up
3 Tablespoonscoriander finely chopped Leavesa
1 Teaspoonfenugreek dried leaves
1 Tablespooncream
To TasteSalt

Saved

Steps

30 mins

1

For cheese dumplings: Take a bowl, mix well all ingredients except all purpose flour
2

Prepare small round balls from the mix. Avoid adding water in the mix for making balls (approximately 1 inch diameter) as shown in picture 1
3

Roll the balls into all purpose flour, heat cooking oil in a pan. When oil is hot enough to deep fry, add and deep fry raw balls on medium flame until they turn golden brown. Refer picture 2
4

Keep the fried dumpling in a plate having paper towel (to remove excess oil from deep fried cheese dumplings)
5

For red gravy preparation: Soak dry red chillies in water for 15 minutes; prepare paste along with cinnamon, clove and coriander whole seeds. The paste prepared will be referred as red paste
6

Take a pan, add oil + ghee and warm it on medium flame
7

Add cumin seeds, as it sizzles add asafetida
8

Add red paste, ginger and garlic paste, stir it for 1 minute
9

Add onion paste, mix it well and keep it for about 5 minutes or till the onion is properly cooked (stir occasionally)
10

Add tomato pulp, salt, turmeric powder, chilli powder, coriander powder, garam masala, chat masala and 1/3 cup of water, mix it well and stir it for 4-5 minutes
11

Add cashew paste, yogurt, tomato ketchup, mix it well and stir it for 2-3 minutes
12

Add coriander leaves, dry fenugreek leaves, fresh cream and mix it well. Red gravy looks like picture 3
13

Add cheese dumplings to the red gravy only 10 minutes prior to serving and cook it for 5 minutes. This will ensure that the dumplings will not get mashed.
14

Enjoy Cheese Angoori with Paratha or Naan…
15

Note: * Boil potatoes 15-20 minutes before starting with the dumpling and peal it and keep it in freeze, this way moisture in the potatoes can be reduced.