Name: Paneer Badami
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup paneer, cubed; 1/2 cup almonds, blanched and peeled; 1 onion, finely chopped; 2 tomatoes, pureed; 1/2 cup heavy cream; 2 tablespoons ghee; 1 teaspoon cumin seeds; 1 teaspoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon red chili powder; Salt to taste; Fresh cilantro, chopped for garnish

Instructions

Begin by blending the blanched and peeled almonds into a smooth paste using a food processor or blender. Set aside.
Heat ghee in a pan over medium heat. Add cumin seeds and allow them to splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the turmeric powder, coriander powder, and red chili powder to the pan. Mix well to combine the spices with the onion mixture.
Pour in the tomato puree and cook until the oil starts to separate from the mixture.
Add the almond paste to the pan and stir to combine with the spiced tomato mixture. Cook for a few minutes, allowing the flavors to meld together.
Slowly pour in the heavy cream while stirring continuously. Simmer the sauce gently for a few minutes until it thickens slightly.
Season with salt according to your taste preferences.
Gently add the cubed paneer to the almond sauce, stirring carefully to coat each piece of paneer with the flavorful sauce.
Let the Paneer Badami simmer for a few more minutes on low heat to allow the paneer to absorb the delicious flavors of the sauce.
Once the paneer is heated through, remove the pan from the heat and transfer the Paneer Badami to a serving dish.
Garnish with freshly chopped cilantro for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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