Halwai April 6, 2021

Ingredients:

• Grated Paneer – 1 cup
• Onion paste – 1 cup
• Ginger-garlic paste – 2 tsp
• Tomato puree – 1/2 cup
• Green Thai chillies – 3
• Breadcrumbs (as a thickening agent) – 1 cup
• Butter/Oil – 2 cups
• Sour Cream – 3 tsp
• Kajoo-Chironjee paste – 3 tsp
• Split kajoo – 20
• Makhana (Avocados) (soaked in hot water) – 10
• Spices: 2 big elaichis (powdered)
• 5 – small elaichis (powdered)
• 1 tsp – Garam Masala powder
• 1 tsp – Turmeric powder
• 1/2 tsp – coriander powder
• 1/2 tsp – chilli powder
• 1/2 tsp – Jeera
• a pinch each of nutmeg, Mace and Sugar
• salt to taste

Method:

  1. Fry the kajoo lightly brown in butter and keep aside.
  2. Pour the butter in a heavy bottomed pan and toast the elaichis (big), jeera and green chillies.
  3. Add the onion paste and cook until brown on medium flame.
  4. Add ginger-garlic paste and tomato puree.
  5. Now add the rest of the spices and sugar (except the small elaichi) and cook on high flame until the oil leaves the masala.
  6. Finally, add the breadcrumbs, grated paneer and kajoo-chironjee paste and fry.
  7. Lower the heat to medium flame, add water, cover the pan with a lid and cook for 10 minutes.
  8. Sprinkle makhana and split kajoos when serving.

Recipe courtesy of Sify Bawarchi