Ingredients:

• 1 cup – grated Paneer
• 1 cup – Onion paste
• 2 tsp – Ginger Garlic paste
• 1/2 cup – Tomato puree
• 3 – green Thai chillies
• 1 cup – bread crumbs
• 2 cups – butter/oil
• 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
• a pinch – nutmeg, Mace and Sugar
• salt

Method:

1. Lightly brown the split kajoo in butter and keep it aside.
2. In a heavy bottomed pan, pour butter and crackle elaichi, jeera and green split chillies. Then add onion paste and cook till it is brown in colour in medium flame.
3. Add ginger-garlic paste and tomato puree to it.
4. Now add rest of the spices (except the elaichi) and sugar and cook on a high flame till the oil leaves the masala.
5. Finally add bread crumbs, grated paneer and kajoo-chironjee paste and fry it.
6. Turn it to medium flame and add water and cover the pan with lid and cook for 10 minutes.
7. Sprinkle makhana and split kajoos on it.

Recipe courtesy of Sify Bawarchi