Stuffed Matar Paneer Buns

Matar Paneer is a popular Indian curry dish made with green peas and cottage cheese from the North Indian cuisine. There are many variations of making this dish and in this post I am sharing 2 such delicious variations.

I usually make Matar paneer with blanched onions, tomatoes, garlic, ginger, green chilli and cashews blended together. It is a super quick recipe and is great to make when you are in hurry.

The combination of soft paneer and green peas brings the very unique subtle taste of its kind differ from other paneer recipes.

Matar paneer goes well with parathas, naan or cumin rice and even steamed rice. A raita also goes well with the combination of Matar paneer and parathas.

Here I have try filling into bun.

In a Vitamix add 1 chopped onions, 2 chopped tomatoes, ½ inch ginger, 2 to 3 small to medium garlic cloves, 1 to 2 green chilies, 10 to 12 cashews, 2 tbsp coriander leaves, 1 tsp curry powder.

Grind all the ingredients to a smooth paste.

No need to add water while grinding in Vitamix. Keep the ground paste aside.

Instant Pot:

Turn on Sauté. Heat 2 to 2.5 tbsp oil or ghee. Add ½ tsp cumin seeds.

Add the ground masala paste. Stir. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.

Sauté for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.

Now add all the dry spice powders, ¼ tsp turmeric powder, ¼ to ½ tsp red chili powder and ¼ to ½ tsp curry masala. Stir very well.

Optional:

If adding cream, you can add now. Stir and sauté for a minute.

Add 1 cup rinsed Matar. Stir well. Then add 1 cup to 1.25 cups water and salt. Stir again.

Pressure cook for 4 min, till the peas are cooked. When the pressure drops on its own, open the lid. If the gravy appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin. If the gravy appears thick, then add some water and simmer. For a slight sweet taste, you can also add up to ½ tsp of sugar.

Now it’s time to add Paneer cubes about 250 to 300 grams.

You can air fry or pan fry the paneer pieces separately and then add these to the curry.

You can simmer on a low flame for 1 minute or till the paneer cubes are cooked. Avoid overcooking as then the paneer would become dense and rubbery.

Garnish with chopped coriander leaves.

One of healthiest cottage cheese diet is ready.

Bun:

No one is born a great cook. I love to cook fancy or complicated masterpieces from fresh ingredients.

For the buns:

All Purpose flour + wheat flour 3 cup

Warm Milk 1 cup

Sugar 1 tsp

Honey 1 tsp

Instant dry yeast 1 pk

Salt 1/2 tsp

Butter ¾

INSTRUCTIONS:

In a Kitchen Aid bowl add warm milk, sugar and yeast. Mix well, cover and keep aside for 10 minutes till froth appears.

Now Take a bowl add the 3 cup flour, salt, and honey into yeast mixture and make a soft dough using some lukewarm ¼ cup milk if required.

Knead the dough for 5 minutes. Add ¾ butter and roll the dough tucking it into a soft ball and place in bowl. Cover and let rest for 1 hour or more.

Meanwhile Prepare the Mater Panner or filling of your choice.

Preheat oven at 180°. Divide dough into 8 to 16 equal sized balls. Flatten ball with palm and add the filling. Pinch all sides together. Seal and keep the seam side down on a well-greased baking tray.

Brush some milk and dust some cumin seed on it and rest for another 15 minutes.

Bake for 15 -20 minutes and increase the temperature to 220° and broil for 2 to 3 minutes.

Brush butter all over as soon as the buns are taken out and cover with wet clothes for 10 minutes.