1

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

Dough for the Kachori

1

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.

2

Once the dough is done, let this rest for 15 to 20 minutes. 

3

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. 

4

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

5

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.

6

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. 

7

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.

8

To make the Kachoris, heat the required oil in a frying pan. 

9

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.

10

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

*Gravy / Korma for the dish

1

We will first make the onion paste, tomato paste and cashew paste separately in a mixer. Keep aside. 

2

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.

3

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. 

4

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

5

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

6

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. 

7

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.

8

Serve Matar Paneer Kachori Korma with Boondi Raita and Phulka for a weekday meal.

9

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.