Badami Paneer Masala Recipe -Paneer In Almond Gravy

Badami Paneer Masala Recipe -Paneer In Almond Gravy by Archana’s Kitchen

  • To start out making Badami Paneer Masala Recipe, soak the almonds in a bowl of scorching h2o for about 10 minutes, de-skin and maintain them apart (or you can blanch them in microwave oven)

  • Marinate the paneer in turmeric and a teaspoon of kashmiri purple chilli powder and marinate for about 5 minutes.

  • Puree the raw chopped tomatoes working with a mixer grinder and preserve apart.

  • Make a fine paste of 1/4 cup almonds, ginger, garlic, onions and purple chillies employing a mixer grinder and hold apart.

  • Heat a tablespoon of ghee or oil in a pan and shallow fry the marinated paneer till they are cooked to about 3/4th and keep apart.

  • In the same pan on a medium heat, insert the remaining tablespoon of ghee, add in the bay leaf and let it flavour the ghee for about half a minute.

  • When accomplished, insert the ground almond and onion paste, saute until finally the uncooked smell of the masala goes absent.

  • Incorporate in the tomato puree and saute right up until the rawness of tomato is absolutely gone away and the onion paste is cooked as nicely.

  • Increase the coriander powder, kashmiri pink chilli powder, garam masala and blend properly.

  • Increase 1.5 cups of drinking water, year with salt and deliver it to a rolling boil.

  • Now, insert the partially fried paneer triangles, and the remaining almonds, simmer for 10 minutes.

  • Swap off the heat and garnish with onion rings.

  • Provide the Badami Paneer Masala Recipe alongside with Butter Naan Recipe, Bhindi Masala Recipe, Mooli Raita Recipe, and Khatti Meethi Dal Chawal Recipe for a Friday night time dinner.

  • Leave a Reply