Matar Paneer Kachori Korma: A Flavorful Green Peas and Cottage Cheese Delight

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

Indulge in the delightful world of North Indian cuisine with this flavorful Matar Paneer Kachori Korma, where crispy kachoris stuffed with spiced green peas and crumbled paneer are lovingly enveloped in a rich and creamy korma gravy. Perfect for lunch or special occasions, this dish is sure to impress your family and guests alike. The vibrant flavors and textures will transport your taste buds to the heart of India, making every bite a memorable experience.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Instructions

Step 1: Prepare the Kachori Dough

1. Mix Ingredients: In a large mixing bowl, combine 1 cup all-purpose flour (maida), 1/2 teaspoon ajwain (carom seeds), and a pinch of salt. Add 2 tablespoons of sunflower oil and mix until the texture resembles coarse crumbs.
2. Knead the Dough: Gradually add cold water while mixing until a stiff dough forms. Avoid over-kneading, as this can make the kachoris tough.
3. Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 15 to 20 minutes to relax the gluten.

Step 2: Make the Kachori Filling

1. Heat Oil: In a heavy-bottomed pan, heat 2 teaspoons of sunflower oil over medium heat.
2. Cook Peas: Add 1 cup of green peas and salt to taste. Sprinkle in 1 teaspoon each of red chili powder, coriander powder, amchur, and 1/2 teaspoon turmeric powder.
3. Mash and Simmer: Cook the mixture for 4 to 5 minutes, occasionally mashing the peas with a fork to combine the spices.
4. Add Paneer: After 4 minutes, add 1 cup crumbled paneer and mix well. Let it simmer for an additional 2 minutes. Transfer the mixture to a bowl and let it cool.

Step 3: Shape the Kachoris

1. Roll the Dough: Divide the rested dough into small balls, approximately the size of a golf ball. Roll each ball into a circle about 3 inches in diameter.
2. Fill and Seal: Place a small teaspoon of the paneer and matar filling in the center of each rolled dough circle. Dampen the edges with water, fold over, and seal tightly. Gently pat each filled kachori to flatten slightly. Set aside.

Step 4: Fry the Kachoris

1. Heat Oil for Frying: In a frying pan, heat sufficient sunflower oil over medium heat.
2. Fry Kachoris: Carefully add the kachoris to the hot oil, frying them in batches. Cook for 5 to 6 minutes, or until they turn golden brown and crispy on both sides.
3. Drain Excess Oil: Use a slotted spoon to remove the kachoris and place them on a paper towel to absorb any excess oil. Set aside.

Step 5: Prepare the Korma Gravy

1. Make Pastes: In a mixer, blend the 1 cup chopped onion, 1 cup homemade tomato puree, and 12 whole cashews separately to make a smooth paste. Set aside.
2. Heat Oil: In a wide-bottomed pan, heat 2 tablespoons of sunflower oil. Add whole spices: 2 cloves, 1 mace, 1/2 teaspoon cumin seeds, 2 cardamom pods, and 1-inch cinnamon stick. Let them crackle for about 1 minute.
3. Add Spices: Stir in 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon ginger garlic paste. Cook for 4 to 5 minutes, allowing the raw smell of onions to dissipate.
4. Incorporate Tomato Puree: Add the tomato puree and cook until it is well combined and the oil separates from the mixture.
5. Add Cashew Paste: Incorporate the cashew paste, mixing until evenly distributed. Reduce the heat to low.
6. Stir in Curd: Add 1/2 cup beaten curd (yogurt) and stir well. Cook for 2 minutes.
7. Adjust Consistency: Add 1/2 cup of water or more to achieve your desired gravy consistency. Mix well.
8. Season: Finally, add 1/2 teaspoon garam masala powder, 1/2 teaspoon sugar, and salt to taste. Let the mixture simmer for 5 minutes on low heat.

Step 6: Combine and Serve

1. Add Kachoris: Carefully add the fried mini kachoris to the korma gravy. Gently mix to coat the kachoris in the sauce.
2. Garnish: Finish with chopped fresh coriander leaves and a drizzle of fresh cream for a touch of richness.
3. Serving Suggestions: Serve the Matar Paneer Kachori Korma hot with Boondi Raita and Phulka for a delightful weekday meal. Alternatively, pair it with Dal Makhani, Palak Raita, Jeera Rice, and a refreshing Kachumber Salad when hosting a dinner party.

Enjoy Your Culinary Adventure!

This Matar Paneer Kachori Korma is more than just a meal; it’s a celebration of flavors and textures that showcases the best of North Indian cuisine. The crispy kachoris, coupled with the rich and creamy korma, create a dish that is both satisfying and sophisticated, perfect for any occasion. Enjoy your cooking and the delightful experience that comes with it!

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