Learn how to make soft, bite-sized Anguri Rasgulla infused with rich cream and cheese for a luxurious dessert that melts in your mouth—ready in just 20 minutes!
🧀🍛 Cheese Anguri Recipe
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Serves: 4
🧺 Ingredients for Cheese Anguri
For Anguri (Paneer Balls):
Ingredient | Quantity |
---|---|
Paneer (crumbled) | 1½ cups |
Cornflour | 2 tbsp |
Salt | a pinch |
Water | as needed |
Oil (for frying) | as needed |
For Gravy:
Ingredient | Quantity |
---|---|
Onion (chopped) | 1 medium |
Tomato puree | 1 cup |
Cashews (soaked) | 8–10 |
Ginger-garlic paste | 1 tsp |
Fresh cream | 3 tbsp |
Kasuri methi (dry fenugreek) | 1 tsp |
Turmeric powder | ½ tsp |
Red chili powder | 1 tsp |
Garam masala | ½ tsp |
Salt | to taste |
Oil or ghee | 2 tbsp |
Water | 1 cup |
👩🍳 Instructions for Cheese Anguri
🧈 Step 1: Prepare Paneer Anguri Balls
- In a bowl, mix crumbled paneer, cornflour, and a pinch of salt.
- Knead into a soft dough. Roll into small grape-sized balls (anguri).
- Deep or shallow fry the balls until light golden. Set aside on paper towels.
🍅 Step 2: Make the Gravy
- Heat oil in a pan. Add chopped onions and sauté until golden.
- Add ginger-garlic paste and cook for 1 minute.
- Blend soaked cashews into a paste and add to the pan. Cook for 2 minutes.
- Add tomato puree, turmeric, chili powder, and salt. Cook until oil separates.
- Add water, bring to a boil. Simmer for 5 minutes.
- Stir in cream, kasuri methi, and garam masala. Mix well.
🍲 Step 3: Combine & Finish
- Gently add the fried paneer balls into the hot gravy.
- Simmer on low heat for 2–3 minutes. Do not overcook or the balls may break.
- Garnish with fresh coriander or cream drizzle.
🍽️ Serving Suggestions
Serve hot with naan, jeera rice, butter roti, or laccha paratha.
🧾 Nutrition Info Cheese Anguri (Per Serving – Approximate)
Nutrient | Amount |
---|---|
Calories | 320 kcal |
Protein | 14g |
Carbohydrates | 18g |
Fat | 21g |
Fiber | 2g |
Calcium | 300mg |
Iron | 1.5mg |
Note: Based on 4 servings with moderate use of oil and cream.
❓ 20 FAQs about Cheese Anguri
- What is Cheese Anguri Sabji?
It’s a creamy North Indian curry made with small, grape-sized paneer balls (anguri) in a rich tomato-cashew gravy. - Can I use store-bought paneer?
Yes, but fresh homemade paneer gives better texture for shaping the balls. - Is this dish spicy?
It’s medium spicy, but you can adjust chili powder to taste. - Can I air fry the paneer balls instead of deep frying?
Yes, air frying or shallow frying are both healthier alternatives. - What’s the difference between Angoori Rasgulla and Anguri Sabji?
Rasgulla is a dessert, while this is a savory curry. - Can I skip cashew paste?
You can replace it with soaked almonds or melon seeds for a nut-free option. - How long can I store it?
Up to 2 days in the fridge. Reheat gently and avoid overcooking the paneer balls. - Is this recipe gluten-free?
Yes, if you avoid adding any flour that contains gluten. - Can I use tofu instead of paneer?
Yes, but tofu texture may differ. Try extra-firm tofu. - What kind of cream should I use?
Use fresh cream or low-fat cream for a lighter version. - Can I make it vegan?
Yes—use tofu instead of paneer and coconut cream instead of dairy cream. - Can I freeze this curry?
Freezing isn’t recommended, as paneer balls may turn chewy after thawing. - What does “Anguri” mean?
Anguri means “grape-like,” referring to the size of the paneer balls. - Can I add vegetables to the gravy?
Yes, add peas, bell peppers, or spinach for more variety. - What bread pairs best with it?
Butter naan, tandoori roti, or even jeera rice work great. - Is this dish restaurant-style?
Yes, it’s creamy and rich like what you’d find in a dhaba or fine-dine restaurant. - Why are my paneer balls breaking?
They may be too soft or the oil was not hot enough. Add more cornflour if needed. - Can I use onion-tomato masala paste instead of fresh ones?
Yes, for a shortcut, pre-made base gravy works fine. - Can I skip frying the balls?
You can steam or bake them, but texture may vary. - Is it suitable for festivals?
Definitely! It’s indulgent and perfect for festive or party menus.
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