रेस्टॉरंट जैसी ग्रैवी के साथ चीज़ अंगूरी सब्जी-Jain Cheese Angoori with Restaurant Style Gravy
Recipe Information
Jain Cheese Angoori Sabji
Cultural Context
Originating from the Jain community in India, Jain Cheese Angoori Sabji is a vegetarian dish that avoids root vegetables, adhering to Jain dietary principles. This dish showcases the use of paneer, a fresh cheese, combined with vibrant spices and vegetables, creating a flavorful and hearty meal. Today, it is enjoyed by many, transcending its religious roots, and is often served during festive occasions or family gatherings.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu offers a lower calorie option while ricotta can be more affordable.
Heat 2 teaspoons of oil and 1 teaspoon of ghee in a kadhai until hot.
Add 2 green cardamom, 2 small pieces of cinnamon, 1 black cardamom, 1 star anise, 2 cloves, and 2-3 black pepper; roast on medium flame for 1.5 to 2 minutes.
Add 1 chopped green chili and 12-15 chopped cashews; roast on slow flame for another 2 minutes.
Add 3 large chopped tomatoes and sauté on slow to medium flame until slightly roasted.
Add 1/2 teaspoon salt and some chopped fresh coriander; mix well.
Cover and cook for 3-4 minutes until tomatoes are soft.
Add 1/2 cup water and mix well; cook for another 2-3 minutes until everything is soft.
Transfer the mixture to a plate and let it cool for 15-20 minutes.
Grate 100 grams of paneer, keeping a small piece aside; mix with the grated paneer.
Add grated cheese and a little banana for binding; mix well.
Add black pepper powder and corn flour for binding; mix until it resembles dough.
Grease hands with oil and shape small portions into round balls (anguri).
Roll each anguri in dry corn flour and place on a plate.
Fry the anguri in medium hot oil on slow to medium flame for 2-3 minutes until golden brown.
Remove the fried anguri and set aside.
Grind the cooled tomato and cashew mixture in a small mixer bowl until fine to make the gravy.
In a pan, add 2 teaspoons of ghee and 2 teaspoons of oil; heat until hot.
Add cumin seeds and fry lightly, then add 1/2 teaspoon turmeric powder and 1 teaspoon coriander cumin powder; sauté on slow flame.
Add the crushed tomato and cashew mixture; mix well on slow to medium flame.
Add 1/2 cup water and bring to a boil for 2-3 minutes.
Once boiling, add the reserved piece of paneer and some grated cheese; mix well.
Add 2 tablespoons of cream and mix until creamy; cook for 3-4 minutes.
Add 1/2 teaspoon sugar and some chopped fresh coriander; mix well.
Add the fried anguri to the gravy and mix gently; cook for another 1-1.5 minutes.
Serve the gravy first on a plate, then add the anguri on top, garnishing with more grated cheese and fresh coriander.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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