Badami Paneer
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Badami paneer is referred to a paneer dish where paneer is cooked in almond gravy. The texture of the gravy is smooth, rich and creamy. This goes very well with Naan, paratha or roti.
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Ingredients
- Paneer - 250 gms
- Almonds - 20 to 25 nos
- Onion - 2 medium finely chopped
- Garlic - 4 to 5 cloves finely chopped
- Tomatoes - 2 medium
- Turmeric Powder - 1/2 teaspoon
- Red Chilli Powder - 1/2 teaspoon
- Coriander Powder - 1 teaspoon
- Coriander Powder - 1 teaspoon
- Cumin Powder - 1 teaspoon
- Sugar - 1/2 teaspoon
- Garam Masala Powder - 1/4 teaspoon
- Cardamom - 2
- Cinnamon - 1 inch stick
- Bay leaf - 1
- Bay leaf - 1
- cloves - 2
- Green Chilli -2
- Refined Oil - 4 tablespoon
- Salt
- Salt
- Ghee - 1 tablespoonS
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Instructions
- Soak the almonds in hot water for 10 to 15 minutes.
- After soaking the almonds, remove the skin and keep them aside.
- Cut the paneer into long cubes.
- Heat 2 tablespoon oil in a pan and sauté the paneer cubes with little turmeric powder and salt and keep them aside.
- Take almonds and tomatoes in a blender and make a smooth paste.
- Heat remaining oil and add chopped onion and garlic. Sauté till they are translucent and change the color.
- After that add ginger paste and cook well.
- Next add turmeric powder, cumin powder, coriander powder, garam masala powder and red chilli powder. Mix them well.
- Now after cooking the masalas switch off the gas and allow to cool the masala for some time.
- Next take the masala mixture in a blender and make a paste.
- Now heat ghee in same pan and add cinnamon stick, cardamom, clove and bay leaf.
- Next add almond and tomato mixture and cook until the raw smell of tomato is gone.
- Add sugar and salt and mix well.
- After that add the masala paste and mix well.
- Add 1 or 11/2 cup water and allow to boil for some time.
- Next add green chilli and sautéed paneer into the gravy and cook for 5 more minutes.
- Finally, switch off the gas and garnish with chopped coriander leaves.
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