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

To start off making Badami Paneer Masala Recipe, soak the almonds in a bowl of scorching drinking water for about 10 minutes, de-pores and skin and preserve 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.

Puree the uncooked chopped tomatoes employing a mixer grinder and preserve aside.

Make a wonderful paste of 1/4 cup almonds, ginger, garlic, onions and pink chillies applying a mixer grinder and retain aside.

Warmth a tablespoon of ghee or oil in a pan and shallow fry the marinated paneer till they are cooked to about 3/4th and preserve aside.

In the exact pan on a medium warmth, incorporate the remaining tablespoon of ghee, insert in the bay leaf and allow it flavour the ghee for about half a minute.

After completed, insert the floor almond and onion paste, saute till the uncooked smell of the masala goes away.

Insert in the tomato puree and saute until finally the rawness of tomato is absolutely long gone away and the onion paste is cooked as properly.

Add the coriander powder, kashmiri pink chilli powder, garam masala and combine effectively.

Add 1.5 cups of water, season with salt and carry it to a rolling boil.

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

Swap off the heat and garnish with onion rings.

Serve the Badami Paneer Masala Recipe together with Butter Naan Recipe, Bhindi Masala Recipe, Mooli Raita Recipe, and Khatti Meethi Dal Chawal Recipe for a Friday night supper.