Matar paneer kulcha Recipe

Cooking Directions

• STEP 1.To make the kulchas, prepare the dough by mixing all-purpose flour, yogurt, salt, and spices. Knead the dough until smooth and let it rest for 30 minutes.
• STEP 2.Meanwhile, prepare the filling by mashing boiled potatoes and mixing them with crumbled paneer, chopped onions, green chilies, and spices.
• STEP 3.Divide the dough into small portions and roll them into circles. Place a spoonful of the filling in the center and seal the edges to form a stuffed kulcha.
• STEP 4.Cook the stuffed kulchas on a hot tawa or griddle until golden brown and cooked through. Apply ghee or butter on both sides while cooking for added flavor.
• STEP 5.To make the matar paneer curry, heat oil in a pan and saut茅 cumin seeds, onions, and ginger-garlic paste until golden brown.
• STEP 6.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 7.Add peas, paneer cubes, salt, and water. Simmer the curry for 10-15 minutes until the flavors meld together.
• STEP 8.Garnish with fresh coriander leaves and serve the matar paneer curry hot with the stuffed kulchas.
• STEP 9.For storage, refrigerate any leftover curry and kulchas separately in airtight containers. Reheat the curry before serving and toast the kulchas on a tawa or in a toaster.
• STEP 10.Serve the matar paneer kulcha as a main course dish with raita or pickle on the side.

Cooking Tips

• You can add grated ginger and garlic to the kulcha dough for extra flavor.
• For a healthier version, you can bake the kulchas in the oven instead of cooking them on a tawa.
• To make the matar paneer curry creamier, you can add a tablespoon of fresh cream or cashew paste.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• You can also add some kasuri methi (dried fenugreek leaves) to the matar paneer curry for a unique flavor.

Storage and Serving

• Leftover matar paneer curry can be stored in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• The stuffed kulchas can be stored in an airtight container at room temperature for up to 2 days.
• To serve, toast the kulchas on a tawa or in a toaster until warm and crispy.
• Serve the matar paneer kulcha hot with raita, pickle, or yogurt on the side.