PANEER ANGOORI | पनीर अंगूरी | Chef Harpal Singh | chefharpalsingh

Paneer Angoori
Ingredient Quantity
For Koftas:
Paneer 250 gm.
Salt to taste
Garam masala powder 1 Tsp
Corn flour 1½ Tbsp + for dusting
Black Grapes for stuffing
Green Grapes for stuffing
For Gravy:
Onion slice 2 No.
Ginger slice 1 inch
Garlic roughly cut 6-8 cloves
Tomato cut into cube 3 No.
Oil 2-3 Tbsp + 1 Tbsp
Cumin seeds 1 Tsp
Salt to taste
Cashew nut 7-8 No.
Red chilli powder 1 Tsp
Coriander powder 1½ Tsp
Garam masala powder ½ Tsp
Turmeric powder ½ Tsp
Yogurt ¼ cup
Water as required
Bay leaf 2 No.
Star anise 1 No.
Cinnamon stick 1 inch
Green cardamom 2 No.
Green chilli slit 3 No.
Saffron a pinch
Sugar 1 Tsp
Rose water 1 Tsp
For Sauté Grapes:
Green grapes cut into half 6-8 No.
Black grapes cut into half 6-8 No.
Cash nut 6 No.
Oil 1 Tbsp.

Method:
1. Take paneer (keep some for garnish) in a bowl, add salt, garam masala powder and corn flour and mash well.
2. Take small portion of Paneer mixture, press slightly between your palm to flatten, place black grapes in the center, and bring in the edges and seal. Shape them into grape size.
3. Make the similar with green grape also. Keep this in plate and dust some corn flour and mix well. Keep it aside.
4. Heat oil in a kadai; add cumin seeds and sauté for 30 sec.
5. Add onion, ginger and garlic, mix well and sauté for 3-4 min.
6. Add tomatoes and mix well.
7. Add salt, mix well and sauté for 3-4 min.
8. Add cashew nut, red chilli powder, coriander powder, garam masala powder and turmeric powder, mix well and sauté for 2 min.
9. Remove in grinder jar, add yogurt, water and grind to smooth puree.
10. Heat oil in same kadai, add bay leaf, star anise, cinnamon stick and green cardamom, mix well and sauté for 1 min.
11. Add green chilli slit, mix well and sauté for 30 sec.
12. Add grinded puree and some water, mix well and cover and cook for 10-15 min.
13. Meanwhile heat oil in another pan, add cashew nut, mix well and sauté for 30 sec.
14. Add both grapes, mix well and sauté for 1 min.
15. Add saffron, sugar, rose water and sautéed grapes in the gravy and mix well.
16. Add garam masala, cover the kadai and keep it aside.
17. Heat oil in another kadai and deep fry the prepared koftas till golden brown and crisp.
18. Remove in absorbent paper and keep it aside.
19. Take kadai of gravy, remove the lid and mix well.
20. Add little water and cook for 1 min.
21. Add half fried koftas on it and mix well.
22. Cut the remaining koftas into half and keep it aside.
23. Take the gravy with koftas in serving bowl, put cut fried koftas on top, garnish with coriander leaves, grate the paneer on top and serve hot.


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