I have always tried making Paneer gravy in Cashewnut-Onion-Tomato base. For the first time I tried making with almond base and it was equally delicious. Have you tried it before? Lemme know.
I paired this gravy with Jeera rice and dal. It was a scrumptious dinner. To make this gravy vegan, you can
👉 Skip milk and add little more almonds to make a creamy base
👉 Use Oil instead of butter
👉 Use Tofu instead of paneer.
Here is the Vegetarian version.
Ingredients:
Paneer Cubes
Tomatoes - 4
Onions - 3
Green Chilli- 1
Grated Ginger 2 tsp
Garlic 1 or 2pods
Almonds a handful
Kasuri methi leaves
Turmeric powder pinch
Sugar pinch
Salt ti taste
Milk 1/2 cup
Garam Masala powder 1 or 2 tsp
Butter
Method:
Heat butter in a pan. Once hot, add green chilli, ginger and garlic. Saute them for a minute.
Add sliced onions and tomatoes. Saute them well for 5 to 6 minutes.
Add almonds (badam) and some water. Cover and cook for 5 minutes.
Switch off the flame and allow it to cool. Once cool, blend them into a fine paste.
Heat butter in a pan. Once it melts, add the ground paste.
Add turmeric powder, a pinch of sugar and salt according to taste. Saute it in medium flame until the gravy thickens.
Add garam masala powder. Mix well.
Add the paneer cubes and let it blend well with the gravy.
Next add milk. Saute it thoroughly to get the creamy texture.
Simmer it for 4 to 5 minutes. Switch off the flame.
Garnish it with Kasuri methi leaves and serve hot with Chapathi /naan/ phulka.