Butter Kahu Paneer

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Corn Paneer Capsicum Sabji, Best Traditional Paneer Tikka Masala, Easy Vendakkai Podi Curry - Okra Stir Fry

Rate This Recipe
5

Ingredients

  • Grated Paneer - 1 cup
  • Onion paste - 1 cup
  • Ginger-garlic paste - 2 tsp
  • Tomato puree - 1/2 cup
  • Green Thai chillies - 3
  • Breadcrumbs (as a thickening agent) - 1 cup
  • Butter/Oil - 2 cups
  • Sour Cream - 3 tsp
  • Kajoo-Chironjee paste - 3 tsp
  • Split kajoo - 20
  • Makhana (Avocados) (soaked in hot water) - 10
  • Spices: 2 big elaichis (powdered)
  • 5 - small elaichis (powdered)
  • 1 tsp - Garam Masala powder
  • 1 tsp - Turmeric powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - chilli powder
  • 1/2 tsp - Jeera
  • a pinch each of nutmeg, Mace and Sugar
  • salt to taste

How to Make Butter Kahu Paneer

  • Fry the kajoo lightly brown in butter and keep aside.
  • Pour the butter in a heavy bottomed pan and toast the elaichis (big), jeera and green chillies.
  • Add the onion paste and cook until brown on medium flame.
  • Add ginger-garlic paste and tomato puree.
  • Now add the rest of the spices and sugar (except the small elaichi) and cook on high flame until the oil leaves the masala.
  • Finally, add the breadcrumbs, grated paneer and kajoo-chironjee paste and fry.
  • Lower the heat to medium flame, add water, cover the pan with a lid and cook for 10 minutes.
  • Sprinkle makhana and split kajoos when serving.