Recipe: Perfect Matar Paneer Koftas, tawa coriander naan with methi matar pulao

Matar Paneer Koftas, tawa coriander naan with methi matar pulao. Matar Paneer Koftas, tawa coriander naan with methi matar pulao ~ #goldenapron A lovely combination of koftas , naan and pulao and taste is really awesome. Keep all the things at one place like ball, kalonji seeds, chopped coriander, dry maida and water, put some kalonji seeds, chopped coriander and dry maida on the dough ball and roll it out into a long triangle. Here are sweet peas, on tiptoe for a flight; With wings of gentle flush o'er delicate white, And taper fingers catching at all things, To bind them all about with tiny rings. - John Keats.

Matar paneer is one of India's most popular paneer dishes. In most Indian homes, it is made during winters when fresh peas are in season. However it can also be made with frozen peas anytime around the year. You can have Matar Paneer Koftas, tawa coriander naan with methi matar pulao using 36 ingredients and 20 steps. Here is how you cook that.

Ingredients of Matar Paneer Koftas, tawa coriander naan with methi matar pulao

1. It's 1/4 cup of cooked peas paste.
2. You need 1/4 cup of crumbled paneer.
3. Prepare 2 tbsp of finely chopped nuts like cashews, raisins, cranberries.
4. Prepare 2 tbsp of arrowroot powder.
5. You need to taste of Salt.
6. It's 1 tbsp of oil.
7. Prepare 3 of freshly pureed tomatoes.
8. You need 1 tbsp of ginger green chillies paste.
9. It's 2 tbsp of oil.
10. Prepare 1/2 tsp of jeera.
11. You need 1 tsp of red chilli powder.
12. It's 1 tsp of dhaniya powder.
13. It's Pinch of haldi.
14. Prepare 1 tbsp of kaju magaz paste.
15. Prepare 1 tsp of kasoorimethi.
16. Prepare Pinch of elaichi powder.
17. It's 2 tbsp of malai.
18. You need 1/2 cup of saffron water.
19. You need to taste of Salt.
20. You need 1 cup of maida.
21. Prepare 1/2 cup of curd.
22. You need 1 tbsp of sugar.
23. You need 1 tbsp of oil.
24. It's 1 tsp of fruit salt.
25. It's to taste of Salt.
26. You need 1 tbsp of kalonji.
27. It's 2 tbsp of finely chopped coriander leaves.
28. Prepare of Water as required.
29. It's 1 tbsp of white butter, homemade.
30. It's 1 cup of cooked rice.
31. Prepare 1 tbsp of ghee.
32. Prepare 1 tsp of jeera.
33. Prepare 1 tbsp of kasoorimethi.
34. You need 1 tbsp of chopped kaju and cranberries.
35. You need 1/4 cup of green peas.
36. It's to taste of Salt.

This matar paneer is the best when you plan for a special meal. Some roti, phulka, garlic naan or plain. Matar paneer forms part of Indian main course meal and goes very well with most Indian breads like phulkas, naan, tandoori roti, paratha, poori etc. as well as with rice varieties like veg pulao, jeera rice or even plain rice. Many times matar paneer is made a few hours prior to actual serving of the dish.

Matar Paneer Koftas, tawa coriander naan with methi matar pulao instructions

1. Take two bowls, in one bowl put peas mixture, salt and half of arrowroot powder, in another bowl put crumbled paneer, salt and rest of the arrowroot powder.
2. Now assemble the ingredients of kofta at one place like peas mixture, paneer mixture and chopped dry nuts.
3. Make a ball from paneer mixture and flatten it in your palm, put the stuffing in the center and seal it properly, now take the peas mixture ball and flatten it.
4. Now place the paneer ball in the center and seal it properly.
5. Now heat 1 tbsp oil in a pan on low heat and place the ready kofta, cook it, by turning it from all the sides.
6. Cook it, until becomes light brown from all the sides, then take out and cut it into two portions.
7. Now prepare the gravy, heat oil in a pan and add jeera, let it splutter, then add ginger green chillies paste, saute for a minute then add red chilli, haldi and dhaniya powder, mix well, then add tomato puree.
8. Cook on low heat until the moisture evaporates, then add kaju magaz paste and mix well, then add kasoorimethi and salt.
9. Then take saffron water and add it to the tomato mixture, the gravy is ready, take out the gravy in a bowl and place the koftas over it.
10. Combine sugar and curd in a bowl, mix well, cover and keep it for half an hour.
11. Keep maida, curd sugar mixture, salt, oil and fruit salt at one place, in a mixing bowl combine together maida, salt, fruit salt and oil, mix them well with your fingers.
12. Then add curd and knead a soft dough, it should be of smooth texture.
13. Cover and keep it for 3 - 4 hours, then knead it again and make equal sized balls from the dough.
14. Keep all the things at one place like ball, kalonji seeds, chopped coriander, dry maida and water, put some kalonji seeds, chopped coriander and dry maida on the dough ball and roll it out into a long triangle.
15. Now heat a pan on low heat, then apply sone water on the back side of the rolled out naan and stick it to the hot pan, cook for few seconds then hold the pan upside down, cook the naan by rotating the pan in all the directions, when it becomes light brown from all the sides, then turn back the pan and out it on the gas.
16. Then take it out from the pan, you can see the back side, it us completely cooked, apply some homemade white butter on the ready naan.
17. Heat ghee in a pan on low heat, add jeera, let it splutter, then add green peas, cover and cook them, until becomes soft.
18. Then uncover it and add kasoorimethi and salt, then add chopped kaju and cranberries.
19. Mix well and add cooked rice, again mix them nicely and cook for 5 minutes, methi matar pulao is ready, take out in a serving bowl.
20. Now arrange the bowl of matar paneer koftas, plate of tawa naan and bowl of methi matar pulao in a tray.

Methi or fresh fenugreek leaves is often cooked at home. Usually I end up making the very simple and homely aloo methi recipe. Rich dishes with methi like Methi matar malai or Methi paneer or methi malai paneer, I only cook on some weekends or when we want to have some good restaurant style food at home. I usually avoid ordering food from restaurants or takeaways and try to cook restaurant. Matar Paneer Masala, Mattar Paneer or also known as Mutter Paneer is popular Punjabi side dish with roti, paratha, pulao and one of the best winter recipe as we have fresh, sweet peas (matar) in season plus fresh stocks of paneer.