Matar Paneer Kachori Korma Recipe by Archana’s Kitchen

  • 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.

  • #Matar #Paneer #Kachori #Korma #Recipe #Archanas #Kitchen

    Leave a Reply

    Your email address will not be published. Required fields are marked *