Badami Paneer (Paneer Gravy in Almond-Onion-Tomato base)

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.