For cheese dumplings: Take a bowl, mix well all ingredients except all purpose flour
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
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
Keep the fried dumpling in a plate having paper towel (to remove excess oil from deep fried cheese dumplings)
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
Take a pan, add oil + ghee and warm it on medium flame
Add cumin seeds, as it sizzles add asafetida
Add red paste, ginger and garlic paste, stir it for 1 minute
Add onion paste, mix it well and keep it for about 5 minutes or till the onion is properly cooked (stir occasionally)
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
Add cashew paste, yogurt, tomato ketchup, mix it well and stir it for 2-3 minutes
Add coriander leaves, dry fenugreek leaves, fresh cream and mix it well. Red gravy looks like picture 3
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.
Enjoy Cheese Angoori with Paratha or Naan…
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.
