Matar Paneer Kachori Korma Recipe - Green Peas And Paneer Kachori Curry
A vegetarian North Indian Recipes recipe with all purpose flour (maida), tablespoons sunflower oil, teaspoons ajwain (carom seeds). Ready in 1h 20m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
32 steps- 1
To begin making the Matar Paneer Kachori Korma Recipe, we will firstly make the dough for kachori
paneer (homemade cottage cheese) - crumbled(1 cup) - 2
Dough for the KachoriMix maida, salt, carom seeds, oil in a bowl and mix till you get crumbly texture
salt - to tastesalt and pepper - to tastecumin seeds (jeera)(1/2 teaspoon)salt - to taste - 3
Then add cold water to this slowly
- 4
The dough has to be stiff and shouldn't be kneaded for long
- 5
Once the dough is done, let this rest for 15 to 20 minutes
- 6
The next step is to make the filling for Kachori
- 7
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
salt - to tastegreen peas (matar)(1 cup)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt and pepper - to tastegaram masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastecoriander (dhania) leaves - as required - 8
Let it cook for about 4 to 5 minutes while slightly mashing the peas in between
green peas (matar)(1 cup) - 9
After 4 minutes, add the crumbled paneer to this and mix well
paneer (homemade cottage cheese) - crumbled(1 cup) - 10
Let it simmer for 2 minutes and take it out in a bowl
- 11
Keep it aside to cool down
- 12
Take a ball size dough and roll it like a roti but slightly thicker
- 13
Take a 2
- 14
5" diameter lid or cookie cutter and cut the circles
- 15
Now add a small teaspoon of the paneer and matar mixture in the middle and seal them using water on the edges
paneer (homemade cottage cheese) - crumbled(1 cup) - 16
Pat them a little to make it flat and keep them aside
- 17
To make the Kachoris, heat the required oil in a frying pan
sunflower oil - as required for fryingcoriander (dhania) leaves - as requiredfresh cream - as required for garnishing - 18
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
- 19
Once done, take them out on a paper towel to absorb the excess oil and place aside
- 20
*Gravy / Korma for the dishWe will first make the onion paste, tomato paste and cashew paste separately in a mixer
onion - chopped(1 cup)homemade tomato puree(1 cup)ginger garlic paste(1 teaspoon) - 21
Keep aside
- 22
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
whole cashews(12)cloves (laung)(2)mace (javitri)(1)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)cumin seeds (jeera)(1/2 teaspoon) - 23
This will take about a minute
- 24
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
coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)onion - chopped(1 cup)ginger garlic paste(1 teaspoon)garam masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)fresh cream - as required for garnishing - 25
Add in the tomato puree and let it cook until the tomatoes are well combined into the gravy
homemade tomato puree(1 cup) - 26
Next, add the cashew paste to tomato onion mixture and stir well to get a uniform mixture
onion - chopped(1 cup)homemade tomato puree(1 cup)ginger garlic paste(1 teaspoon) - 27
Switch the heat to low, add the beaten curd and let it cook for 2 minutes
curd (dahi / yogurt)(1/2 cup) - 28
Next add 1/2 cup of water or more according to the gravy consistency
- 29
Finally add garam masala powder, sugar, salt to taste and let it cook for 5 minutes on low heat
salt - to tastecoriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt and pepper - to tastegaram masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)sugar(1/2 teaspoon)salt - to taste - 30
Once done, add the mini kachoris to the gravy and garnish it with chopped coriander leaves
coriander powder (dhania)(1 teaspoon)onion - chopped(1 cup)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - as required - 31
Serve Matar Paneer Kachori Korma with Boondi Raita and Phulka for a weekday meal
paneer (homemade cottage cheese) - crumbled(1 cup) - 32
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
paneer (homemade cottage cheese) - crumbled(1 cup)
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Matar Paneer Kachori Korma Recipe - Green Peas And Paneer Kachori Curry
A vegetarian North Indian Recipes recipe with all purpose flour (maida), tablespoons sunflower oil, teaspoons ajwain (carom seeds). Ready in 1h 20m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
32 steps- 1
To begin making the Matar Paneer Kachori Korma Recipe, we will firstly make the dough for kachori
paneer (homemade cottage cheese) - crumbled(1 cup) - 2
Dough for the KachoriMix maida, salt, carom seeds, oil in a bowl and mix till you get crumbly texture
salt - to tastesalt and pepper - to tastecumin seeds (jeera)(1/2 teaspoon)salt - to taste - 3
Then add cold water to this slowly
- 4
The dough has to be stiff and shouldn't be kneaded for long
- 5
Once the dough is done, let this rest for 15 to 20 minutes
- 6
The next step is to make the filling for Kachori
- 7
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
salt - to tastegreen peas (matar)(1 cup)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt and pepper - to tastegaram masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastecoriander (dhania) leaves - as required - 8
Let it cook for about 4 to 5 minutes while slightly mashing the peas in between
green peas (matar)(1 cup) - 9
After 4 minutes, add the crumbled paneer to this and mix well
paneer (homemade cottage cheese) - crumbled(1 cup) - 10
Let it simmer for 2 minutes and take it out in a bowl
- 11
Keep it aside to cool down
- 12
Take a ball size dough and roll it like a roti but slightly thicker
- 13
Take a 2
- 14
5" diameter lid or cookie cutter and cut the circles
- 15
Now add a small teaspoon of the paneer and matar mixture in the middle and seal them using water on the edges
paneer (homemade cottage cheese) - crumbled(1 cup) - 16
Pat them a little to make it flat and keep them aside
- 17
To make the Kachoris, heat the required oil in a frying pan
sunflower oil - as required for fryingcoriander (dhania) leaves - as requiredfresh cream - as required for garnishing - 18
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
- 19
Once done, take them out on a paper towel to absorb the excess oil and place aside
- 20
*Gravy / Korma for the dishWe will first make the onion paste, tomato paste and cashew paste separately in a mixer
onion - chopped(1 cup)homemade tomato puree(1 cup)ginger garlic paste(1 teaspoon) - 21
Keep aside
- 22
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
whole cashews(12)cloves (laung)(2)mace (javitri)(1)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)cumin seeds (jeera)(1/2 teaspoon) - 23
This will take about a minute
- 24
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
coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)onion - chopped(1 cup)ginger garlic paste(1 teaspoon)garam masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)fresh cream - as required for garnishing - 25
Add in the tomato puree and let it cook until the tomatoes are well combined into the gravy
homemade tomato puree(1 cup) - 26
Next, add the cashew paste to tomato onion mixture and stir well to get a uniform mixture
onion - chopped(1 cup)homemade tomato puree(1 cup)ginger garlic paste(1 teaspoon) - 27
Switch the heat to low, add the beaten curd and let it cook for 2 minutes
curd (dahi / yogurt)(1/2 cup) - 28
Next add 1/2 cup of water or more according to the gravy consistency
- 29
Finally add garam masala powder, sugar, salt to taste and let it cook for 5 minutes on low heat
salt - to tastecoriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt and pepper - to tastegaram masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)sugar(1/2 teaspoon)salt - to taste - 30
Once done, add the mini kachoris to the gravy and garnish it with chopped coriander leaves
coriander powder (dhania)(1 teaspoon)onion - chopped(1 cup)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - as required - 31
Serve Matar Paneer Kachori Korma with Boondi Raita and Phulka for a weekday meal
paneer (homemade cottage cheese) - crumbled(1 cup) - 32
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
paneer (homemade cottage cheese) - crumbled(1 cup)
Rate this recipe
