| • | Lightly brownish the split kajoo in butter and keep aside.
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| • | In a heavy bottomed pan, pour butter and crackle elaichi (big), jeera, chilies; then add onion paste, cook until brownish in normal flame.
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| • | Add ginger-garlic paste and tomato puree.
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| • | Now add remain of the spices and sugar (except the little elaichi) cook on high burn until the oil leaves the masala.
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| • | Finally add bread crumbs, grated paneer and kajoo-chironjee paste and fry.
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| • | Turn it to normal flame, add water and cover the cooking pan with lid, cook for 10 min.
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| • | Sprinkle makhana and split kajoos.
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| • | Butter Kaju Paneer is ready.
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