Matar Paneer Kachori Korma - Green Peas And Paneer Kachori Curry

Step 1: To begin making the Matar Paneer Kachori Korma Recipe, we will firstly make the dough for kachori

Step 2: Dough for the KachoriMix maida, salt, carom seeds, oil in a bowl and mix till you get crumbly texture

Step 3: Then add cold water to this slowly

Step 4: The dough has to be stiff and shouldn't be kneaded for long

Step 5: Once the dough is done, let this rest for 15 to 20 minutes

Step 6: The next step is to make the filling for Kachori

Step 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

Step 8: Let it cook for about 4 to 5 minutes while slightly mashing the peas in between

Step 9: After 4 minutes, add the crumbled paneer to this and mix well

Step 10: Let it simmer for 2 minutes and take it out in a bowl

Step 11: Keep it aside to cool down

Step 12: Take a ball size dough and roll it like a roti but slightly thicker

Step 13: Take a 2

Step 14: 5" diameter lid or cookie cutter and cut the circles

Step 15: Now add a small teaspoon of the paneer and matar mixture in the middle and seal them using water on the edges

Step 16: Pat them a little to make it flat and keep them aside

Step 17: To make the Kachoris, heat the required oil in a frying pan

Step 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

Step 19: Once done, take them out on a paper towel to absorb the excess oil and place aside

Step 20: *Gravy / Korma for the dishWe will first make the onion paste, tomato paste and cashew paste separately in a mixer

Step 21: Keep aside

Step 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

Step 23: This will take about a minute

Step 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

Step 25: Add in the tomato puree and let it cook until the tomatoes are well combined into the gravy

Step 26: Next, add the cashew paste to tomato onion mixture and stir well to get a uniform mixture

Step 27: Switch the heat to low, add the beaten curd and let it cook for 2 minutes

Step 28: Next add 1/2 cup of water or more according to the gravy consistency

Step 29: Finally add garam masala powder, sugar, salt to taste and let it cook for 5 minutes on low heat

Step 30: Once done, add the mini kachoris to the gravy and garnish it with chopped coriander leaves

Step 31: Serve Matar Paneer Kachori Korma with Boondi Raita and Phulka for a weekday meal

Step 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