Butter Kahu Paneer

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.

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