Butter Kaju Paneer is a creamy and rich gravy usually prepared for special occasions. Kajoo-chironjee paste, tomato puree, bread crumbs and an assortment of other spices impart it the desired consistency and flavor. It serves as a perfect accompaniment to both Indian breads and rice dishes.
2 Cups butter
1 Cup grated paneer
1 Cup Onion paste
2 tsp Ginger garlic paste
1/2 Cup tomato puree
3 Split green thai chilies
1 Cup bread crumbs (as a thickening agent)
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
How to make Butter Kaju Paneer:
Lightly brown the split kajoo in butter and keep aside.
In a heavy bottomed pan, pour butter and crackle elaichi (big), jeera, chilies; 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 paneer and kajoo-chironjee paste and fry.
Turn it to medium flame, add water and cover the pan with lid, cook for 10 min.