Matar Paneer Kachori Korma Recipe - Green Peas And Paneer Kachori Curry

How to Make Matar Paneer Kachori Korma Recipe - Green Peas And Paneer Kachori Curry at Home

Step-by-Step Instructions

1. 1

   To begin making the Matar Paneer Kachori Korma Recipe, we will firstly make the dough for kachori

2. 2

   Dough for the KachoriMix maida, salt, carom seeds, oil in a bowl and mix till you get crumbly texture

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   Then add cold water to this slowly

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   The dough has to be stiff and shouldn't be kneaded for long

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   Once the dough is done, let this rest for 15 to 20 minutes

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   The next step is to make the filling for Kachori

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   Heat oil in a heavy bottomed pan, add green peas, salt and all dry spices including turmeric powder, red chilli powder, coriander powder, amchur powder, salt and pepper

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   Let it cook for about 4 to 5 minutes while slightly mashing the peas in between

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   After 4 minutes, add the crumbled paneer to this and mix well

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    Let it simmer for 2 minutes and take it out in a bowl

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    Keep it aside to cool down

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    Take a ball size dough and roll it like a roti but slightly thicker

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    Take a 2

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    5" diameter lid or cookie cutter and cut the circles

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    Now add a small teaspoon of the paneer and matar mixture in the middle and seal them using water on the edges

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    Pat them a little to make it flat and keep them aside

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    To make the Kachoris, heat the required oil in a frying pan

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    When the oil is hot, add the kachoris and fry them for 5 to 6 minutes until they turn golden brown and crispy on both the sides

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    Once done, take them out on a paper towel to absorb the excess oil and place aside

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    *Gravy / Korma for the dishWe will first make the onion paste, tomato paste and cashew paste separately in a mixer

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    Keep aside

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    In a wide bottomed pan, add oil, let it heat, then add the whole spices including cloves, mace, cumin seeds, cardamom, cinnamon stick and let it crackle

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    This will take about a minute

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    To the pan, add turmeric powder, red chilli powder, ginger garlic paste, the freshly ground onion paste and let it cook for about 4 to 5 minutes until the raw smell of onions go away

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    Add in the tomato puree and let it cook until the tomatoes are well combined into the gravy

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    Next, add the cashew paste to tomato onion mixture and stir well to get a uniform mixture

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    Switch the heat to low, add the beaten curd and let it cook for 2 minutes

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    Next add 1/2 cup of water or more according to the gravy consistency

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    Finally add garam masala powder, sugar, salt to taste and let it cook for 5 minutes on low heat

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    Once done, add the mini kachoris to the gravy and garnish it with chopped coriander leaves

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    Serve Matar Paneer Kachori Korma with Boondi Raita and Phulka for a weekday meal

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    Serve Matar Paneer Kachori Korma along with Dal Makhani, Palak Raita, Phulka, Jeera Rice and Kachumber Salad for a meal, when you have guests coming home for dinner or you are organizing a house party

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