Cheese Angoori Sabji | Restaurant Style Recipe | Chetna Patel Recipes
Recipe Information
Surat Famous Cheese Angoori Sabji
Cultural Context
Originating from Surat, India, Cheese Angoori Sabji is a beloved dish that highlights the rich flavors of paneer and spices. Traditionally served with roti or rice, it showcases the region's love for creamy and spicy vegetarian dishes. Today, variations can be found across India, reflecting local tastes and ingredient availability.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is lower in calories while ricotta provides a similar texture.
baby eggplants
🥗Healthier: zucchini
💰Cheaper: regular eggplants
Zucchini is lower in calories and regular eggplants are often cheaper.
Boil 1 large potato until cooked, then grate it.
In a bowl, mix the grated potato with 1/2 cup grated paneer and 1/2 cup grated cheese.
Add 1 finely chopped green chili, 1/2 teaspoon dried fenugreek leaves, 1/2 teaspoon black pepper powder, and 2 tablespoons finely chopped fresh coriander to the mixture.
Add 1 tablespoon cornflour and mix well. Ensure the potato is completely cooled before grating to avoid a sticky mixture.
Grease your hands with a little oil and shape the mixture into small balls.
Roll the balls in cornflour to coat them evenly.
Heat oil in a pan over medium to high flame and fry the balls until golden brown, then remove them and set aside.
In another pan, heat 3 tablespoons of oil and add a piece of cinnamon, 2 green cardamoms, 7-8 black peppercorns, 1 bay leaf, and 1 star anise. Sauté for a minute.
Add 1/2 teaspoon cumin seeds and sauté until fragrant.
Add 2 green chilies, 1 piece of ginger, and 4 garlic cloves, then add 1 large chopped onion and sauté until golden brown.
Stir in 1 tablespoon red chili powder, 1/2 teaspoon turmeric powder, and salt to taste, then add 5 large chopped tomatoes and cook until soft.
Add 2 cups of water and bring to a boil, then cover and simmer until the tomatoes are well cooked.
Allow the mixture to cool, then blend it into a smooth puree and strain it.
In the same pan, heat 1 tablespoon butter and 1 tablespoon oil, then add 1 finely chopped onion and sauté on high flame.
Add 1 teaspoon dried fenugreek leaves and 1 tablespoon red chili powder, then add the strained tomato puree and cook until the oil separates.
Add 1/2 teaspoon garam masala and mix well, then add the fried balls into the gravy.
Cover and let it simmer for a few minutes, then add 1 tablespoon fresh cream and 1 teaspoon sugar if desired, and mix well before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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