Mix maida, salt, carom seeds, oil in a bowl and mix till you get crumbly texture. Then add cold water to this slowly. The dough has to be stiff and shouldn’t be kneaded for long.
Once the dough is done, let this rest for 15 to 20 minutes.
The next step is to make the filling for Kachori. 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.
Let it cook for about 4 to 5 minutes while slightly mashing the peas in between.
After 4 minutes, add the crumbled paneer to this and mix well. Let it simmer for 2 minutes and take it out in a bowl. Keep it aside to cool down.
Take a ball size dough and roll it like a roti but slightly thicker. Take a 2.5″ diameter lid or cookie cutter and cut the circles.
Now add a small teaspoon of the paneer and matar mixture in the middle and seal them using water on the edges. Pat them a little to make it flat and keep them aside.
To make the Kachoris, heat the required oil in a frying pan.
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.
Once done, take them out on a paper towel to absorb the excess oil and place aside.
*Gravy / Korma for the dish
We will first make the onion paste, tomato paste and cashew paste separately in a mixer. Keep aside.
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. This will take about a minute.
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.
Add in the tomato puree and let it cook until the tomatoes are well combined into the gravy.
Next, add the cashew paste to tomato onion mixture and stir well to get a uniform mixture.
Switch the heat to low, add the beaten curd and let it cook for 2 minutes. Next add 1/2 cup of water or more according to the gravy consistency.
Finally add garam masala powder, sugar, salt to taste and let it cook for 5 minutes on low heat. Once done, add the mini kachoris to the gravy and garnish it with chopped coriander leaves.
Serve Matar Paneer Kachori Korma with Boondi Raita and Phulka for a weekday meal.
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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