Ingredients

• 1 cup - grated paneer
• 1 cup - onion paste
• 2 tsp - ginger garlic paste
• 1/2 cup - tomato puree
• 3 - green Thai chillies
• 1 cup - bread crumbs
• 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
• a pinch - nutmeg, mace and sugar
• salt

How to Make Butter kaju paneer

• Lightly brown the split kajoo in butter and keep it aside.
• In a heavy bottomed pan, pour butter and crackle elaichi, jeera and green split chillies. Then add onion paste and cook till it is brown in colour in medium flame.
• Add ginger-garlic paste and tomato puree to it.
• Now add rest of the spices (except the elaichi) and sugar and cook on a high flame till the oil leaves the masala.
• Finally add bread crumbs, grated paneer and kajoo-chironjee paste and fry it.
• Turn it to medium flame and add water and cover the pan with lid and cook for 10 minutes.
• Sprinkle makhana and split kajoos on it.