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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil and butter in a pan. Add jeera and chopped green chillies. Saute for a few seconds.
Add chopped onion and ginger-garlic paste. Cook until the onion turns slightly soft and golden.
Add peas and paneer cubes. Mix well and cook for a couple of minutes.
Add Catch Matar Paneer Masala, salt, chilli powder, haldi, coriander powder, and roasted cumin powder. Mix everything well and let it cook for 5 minutes, stirring occasionally.
Add kasuri methi and chopped fresh coriander. Mix well and set the matar paneer filling aside to cool slightly.
Cut and shape ready-made puff pastry sheets as desired. Place them on a lined baking tray.
Bake at 180°C for 25 minutes, or until puffed and golden brown.
Take them out and gently press down the centre portion using the back of a spoon to create a cavity.
Fill each puff with the prepared matar paneer filling and top with grated cheese.
Bake again at 180°C for around 15 minutes, or until the cheese is completely melted and the pastry is golden and crispy. Serve hot!
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You can substitute Catch Matar Paneer Masala with any other paneer masala mix you have on hand.
Can I use homemade puff pastry?
Yes, homemade puff pastry can be used instead of ready-made sheets.
What type of cheese works best?
Any melting cheese like mozzarella or cheddar works well.
Can I make the filling in advance?
Yes, the filling can be prepared in advance and stored in the refrigerator for up to 2 days.
Is there a substitute for kasuri methi?
You can use dried fenugreek leaves as a substitute for kasuri methi.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator and reheat in the oven before serving.
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