Butter Kaju Paneer

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Butter Kaju Paneer is delightful North Indian recipe. Learn how to make/prepare Butter Kaju Paneer by following this comfortable recipe.
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• 2 Cups butter
• 1 Cup grated paneer
• 1 Cup Onion paste
• 2 tablespoon Ginger garlic paste
• 1/2 Cup tomato puree
• 3 Split green thai chilies
• 1 Cup bread crumbs (as a thickening agent)
• 3 tablespoon Sour cream
• 3 tablespoon Kajoo-chironjee paste
• 20 split Kajoo
• 10 Makhana (soaked in red-hot water)

• Spices:

• 2 Big Elaichi (powdered)
• 5 Small Elaichi (powdered)
• 1 tablespoon Garam spices powder
• 1 tablespoon Turmeric powder
• 1/2 tablespoon Coriander powder
• 1/2 tablespoon Chilli powder
• 1/2 tablespoon Jeera
• Pinch of Nutmeg, Mace, Sugar
• Salt to taste
Lightly brownish 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 until brownish in normal flame.
Add ginger-garlic paste and tomato puree.
Now add remain of the spices and sugar (except the little elaichi) cook on high burn until the oil leaves the masala.
Finally add bread crumbs, grated paneer and kajoo-chironjee paste and fry.
Turn it to normal flame, add water and cover the cooking pan with lid, cook for 10 min.
Sprinkle makhana and split kajoos.
Butter Kaju Paneer is ready.
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