Butter Kaju Paneer
Ingredients
1 cup Grated Paneer
1 cup Onion paste
2 tsp. Ginger Garlic paste
1/2 cup Tomato Puree
3 split Green Thai Chillies
1 cup Bread Crumbs (as a thickening agent)
2 cups Butter/Oil
3 tsp. Sour Cream
3 tsp. Kajoo-Chironjee paste
20 split Kajoo
10 Makhana (soaked in hot water)
Spices:
2 big Elaichi (powdered)
5 small Elaichi (powdered)
1 tsp. Garam Masala Powder.
1 tsp. Turmeric powder.
1/2 tsp. Coriander powder.
1/2 tsp. Chilli powder
1/2 tsp. Jeera
Pinch of Nutmeg, Mace, Sugar
Salt to taste
Method:
- Lightly brown the split kajoo in butter and keep aside.
- In a heavy bottomed pan, pour butter and crackle elaichi (big), jeera, greeand split chillies; then add onion paste, cook till brown in medium flame.
- Add ginger-garlic paste and tomato puree.
- Now add rest of the spices and sugar (except the small elaichi) cook on high flame till the oil leaves the masala. Finally add bread crumbs, grated paneerand kajoo-chironjee paste and fry.
- Turn it to medium flame, add water and cover the pan with lid, cook for 10 mins.
- Sprinkle makhana and split kajoos. Ready to serve.
# To make the dish even creamier and richer add milk instead of water.
# one can also use the"chandi ka vark" on top, (available very commonly in North India)
