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