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Jain Matar Paneer with Kulcha
Jain Matar Paneer with Kulcha

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We hope you got benefit from reading it, now let’s go back to jain matar paneer with kulcha recipe. To make jain matar paneer with kulcha you need 31 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Jain Matar Paneer with Kulcha:
  1. Prepare For Matar Paneer:
  2. You need puree of 2 tomatoes
  3. Prepare 100 gms paneer (cottage cheese) cubes
  4. Take 1/2 cup boiled green peas
  5. Take 1 bay leaf (optional)
  6. Get 2 cloves
  7. You need 1 small cinnamon stick
  8. Use 1/4 tsp turmeric powder
  9. Get 1 tsp chilli powder
  10. Prepare 1/2 tsp cumin seeds (jeera)
  11. Get As per taste Salt
  12. Get 1 tbsp oil
  13. Prepare 5-6 cashewnuts (kaju)
  14. Take 1/2 cup milk or fresh cream
  15. Provide 1 cup water
  16. You need 1 tsp pav bhaji masala
  17. Provide 1/4 tsp garam masala
  18. You need 1 tsp sugar
  19. You need 1 tsp kasuri methi (optional)
  20. Use Handful Finely Chopped coriander
  21. Prepare For Kulcha:
  22. You need 1 cup plain flour (Maida)
  23. You need As per taste Salt
  24. Provide 1 tbsp curd
  25. Take 1/4 tsp baking soda
  26. Prepare 1 tbsp oil
  27. Provide 1 tsp sugar
  28. Get 1/4 cup water or as required
  29. Provide Handful Chopped coriander
  30. Prepare 1 tbsp black sesame seeds
  31. Provide As required Butter/ghee
Instructions to make Jain Matar Paneer with Kulcha:
  1. For Kulcha, in a bowl take maida, salt, sugar, baking powder, curd and oil. Mix all the ingredients well. Now add water gradually and knead a soft dough. Knead well for 5 minutes. Cover and keep aside for an hour.
  2. Then knead for a minute and make medium size balls. Press sesame and coriander and roll using atta for dusting.
  3. Apply water on the back side of rolled kulcha and place on hot tawa. Once roasted from once side, turn the tawa upside down and let it cook from other side. Apply butter or ghee on it.
  4. For Matar paneer gravy, heat oil in a pan, add cloves, bay leaf, cinnamon stick, cumin seeds, chilli powder, turmeric powder, tomato puree and salt. Mix well. Cover and cook for 5-7 minutes till the gravy thickens.
  5. Now add 1/2 cup water, sugar, garam masala, pav bhaji masala, boiled matar and paneer cubes and again cover and cook for 5-7 minutes.
  6. Now grind cashew and cream or milk and make a semi thick paste. Add the paste and little water to the gravy to adjust the consistency. Cook for 2-3 minutes. Lastly add kasuri methi and chopped coriander and mix well.
  7. Serve hot with kulcha.

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