Butter Kaju Paneer Recipe

Butter Kaju Paneer Recipe
Photo Credit: http://foodviva.com/curry-recipes/shahi-paneer-recipe/
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.
Butter Kaju Paneer Recipe
Difficulty Average
Rating 7.2 / 10 (6 votes)
Recipe Type Veg.
  • 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)
  • Spices:
  • 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.
  • Sprinkle makhana and split kajoos.
  • Butter Kaju Paneer is ready.