Kaju Paneer Butter Masala

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)


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

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.

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