Name: Matar Paneer Kachori Korma Recipe - Green Peas And Paneer Kachori Curry Step By Step
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 1 cup All Purpose Flour (Maida); 2 tablespoons Sunflower Oil; 1/2 teaspoons Ajwain (Carom seeds); Salt - to taste; Sunflower Oil - as required for frying; 1 cup Green peas (Matar); 1 cup Paneer (Homemade Cottage Cheese) - crumbled; 1 teaspoon Coriander Powder (Dhania); 1 teaspoon Red Chilli powder; 1 teaspoon Amchur (Dry Mango Powder); 1/2 teaspoon Turmeric powder (Haldi); 2 teaspoons Sunflower Oil; Salt and Pepper - to taste; 1 cup Onion - chopped; 1 cup Homemade tomato puree; 1 teaspoon Ginger Garlic Paste; 12 Whole cashews; 1/2 cup Curd (Dahi / Yogurt); 2 Cloves (Laung); 1 Mace (Javitri); 2 Cardamom (Elaichi) Pods/Seeds; 1 inch Cinnamon Stick (Dalchini); 1/2 teaspoon Cumin seeds (Jeera); 1/2 teaspoon Garam masala powder; 1 teaspoon Red Chilli powder; 1/2 teaspoon Turmeric powder (Haldi); 1 teaspoon Coriander Powder (Dhania); 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves); 1/2 teaspoon Sugar; Salt - to taste

Ingredients

1 cup All Purpose Flour (Maida)
2 tablespoons Sunflower Oil
1/2 teaspoons Ajwain (Carom seeds)
Salt - to taste
Sunflower Oil - as required for frying
1 cup Green peas (Matar)
1 cup Paneer (Homemade Cottage Cheese) - crumbled
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Red Chilli powder
1 teaspoon Amchur (Dry Mango Powder)
1/2 teaspoon Turmeric powder (Haldi)
2 teaspoons Sunflower Oil
Salt and Pepper - to taste
1 cup Onion - chopped
1 cup Homemade tomato puree
1 teaspoon Ginger Garlic Paste
12 Whole cashews
1/2 cup Curd (Dahi / Yogurt)
2 Cloves (Laung)
1 Mace (Javitri)
2 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
1/2 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Garam masala powder
1 teaspoon Red Chilli powder
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
1/2 teaspoon Sugar
Salt - to taste
Coriander (Dhania) Leaves - as required
Fresh cream - as required for garnishing
2 tablespoons Sunflower Oil

Instructions

To begin making the Matar Paneer Kachori Korma preparation guide, we will firstly make the flour base for kachori.flour base for the KachoriMix maida, table salt, carom seeds, cooking oil in a mixing bowl and incorporate till you get crumbly texture.

Then introduce cold moisture to this gradually.

The flour base has to be stiff and shouldn't be kneaded for long.Once the flour base is done, let this rest for 15 to 20 moments. The next step is to make the filling for Kachori.

toasty cooking oil in a heavy bottomed skillet, introduce green peas, table salt and all arid spices including turmeric ground mix, red chilli ground mix, coriander ground mix, amchur ground mix, table salt and pepper. Let it stew for about 4 to 5 moments while slightly mashing the peas in between. After 4 moments, introduce the crumbled paneer to this and incorporate well.

Let it stew for 2 moments and take it out in a mixing bowl.

Keep it aside to cool down.Take a ball size flour base and roll it like a roti but slightly thicker.

Take a 2.5" diameter lid or cookie cutter and cut the circles. Now introduce a small teaspoon of the paneer and matar mixture in the middle and seal them using moisture on the edges.

Pat them a little to make it flat and keep them aside.To make the Kachoris, toasty the required cooking oil in a frying skillet. When the cooking oil is scalding, introduce the kachoris and skillet-fry them for 5 to 6 moments until they turn golden brown and crackling on both the sides.Once done, take them out on a paper towel to absorb the excess cooking oil and place aside.*gravy / Korma for the dishWe will first make the bulb veggie paste, tomato paste and cashew paste separately in a mixer.

Keep aside. In a wide bottomed skillet, introduce cooking oil, let it toasty, then introduce the whole spices including cloves, mace, cumin seeds, cardamom, cinnamon stick and let it crackle.

This will take about a minute.To the skillet, introduce turmeric ground mix, red chilli ground mix, ginger garlic paste, the freshly ground bulb veggie paste and let it stew for about 4 to 5 moments until the raw smell of onions go away. introduce in the tomato puree and let it stew until the tomatoes are well combined into the gravy. Next, introduce the cashew paste to tomato bulb veggie mixture and swirl around well to get a uniform mixture. Switch the toasty to low, introduce the beaten curd and let it stew for 2 moments. Next introduce 1/2 cup of moisture or more according to the gravy consistency. Finally introduce garam masala ground mix, granulated sugar, table salt to non-nectarous profile and let it stew for 5 moments on low toasty.

Once done, introduce the mini kachoris to the gravy and decorate it with diced coriander leaves.enjoy Matar Paneer Kachori Korma with Boondi Raita and Phulka for a weekday meal.enjoy 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.

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

50 Min Prep

30 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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

50 Min Prep

30 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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