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We hope you got insight from reading it, now let’s go back to jain matar paneer with kulcha recipe. You can have jain matar paneer with kulcha using 31 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Jain Matar Paneer with Kulcha:
- Get For Matar Paneer:
- Use puree of 2 tomatoes
- Get 100 gms paneer (cottage cheese) cubes
- Prepare 1/2 cup boiled green peas
- Provide 1 bay leaf (optional)
- Take 2 cloves
- Take 1 small cinnamon stick
- Provide 1/4 tsp turmeric powder
- Get 1 tsp chilli powder
- Take 1/2 tsp cumin seeds (jeera)
- Take As per taste Salt
- Use 1 tbsp oil
- Take 5-6 cashewnuts (kaju)
- Prepare 1/2 cup milk or fresh cream
- Prepare 1 cup water
- Provide 1 tsp pav bhaji masala
- Get 1/4 tsp garam masala
- You need 1 tsp sugar
- Prepare 1 tsp kasuri methi (optional)
- You need Handful Finely Chopped coriander
- Get For Kulcha:
- Prepare 1 cup plain flour (Maida)
- Provide As per taste Salt
- Prepare 1 tbsp curd
- Provide 1/4 tsp baking soda
- Take 1 tbsp oil
- Provide 1 tsp sugar
- Provide 1/4 cup water or as required
- Take Handful Chopped coriander
- Provide 1 tbsp black sesame seeds
- Get As required Butter/ghee
Instructions to make Jain Matar Paneer with Kulcha:
- 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.
- Then knead for a minute and make medium size balls. Press sesame and coriander and roll using atta for dusting.
- 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.
- 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.
- 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.
- 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.
- Serve hot with kulcha.
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