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.