Badami Paneer Masala Recipe -Paneer In Almond Gravy

Step 1: To begin making Badami Paneer Masala Recipe, soak the almonds in a bowl of hot water for about 10 minutes, de-skin and keep them aside (or you can blanch them in microwave oven)Marinate the paneer in turmeric and a teaspoon of kashmiri red chilli powder and marinate for about 5 minutes

Step 2: Puree the raw chopped tomatoes using a mixer grinder and keep aside

Step 3: Make a fine paste of 1/4 cup almonds, ginger, garlic, onions and red chillies using a mixer grinder and keep aside

Step 4: 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 aside

Step 5: In the same pan on a medium heat, add the remaining tablespoon of ghee, add in the bay leaf and let it flavour the ghee for about half a minute

Step 6: Once done, add the ground almond and onion paste, saute until the raw smell of the masala goes away

Step 7: Add in the tomato puree and saute until the rawness of tomato is completely gone away and the onion paste is cooked as well

Step 8: Add the coriander powder, kashmiri red chilli powder, garam masala and mix well

Step 9: Add 1

Step 10: 5 cups of water, season with salt and bring it to a rolling boil

Step 11: Now, add the partially fried paneer triangles, and the remaining almonds, simmer for 10 minutes

Step 12: Switch off the heat and garnish with onion rings

Step 13: Serve the Badami Paneer Masala Recipe along with Butter Naan Recipe, Bhindi Masala Recipe, Mooli Raita Recipe, and Khatti Meethi Dal Chawal Recipe for a Friday night dinner