Badam Paneer Curry Recipe
Ingredients
| Paneer | 200 Gram | |
| Onions | 2 | |
| 1/2" Ginger piece | ||
| Cumin seeds | 1 Teaspoon, roasted | |
| Khus khus | 1 Tablespoon | |
| Cashewnuts | 1 Tablespoon, broken | |
| Chilli powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| Garam masala | 1 Teaspoon, mixed | |
| Coconut milk | 1 Cup (16 tbs) | |
| Curd | 2 Tablespoon | |
| Cream | 3 Tablespoon, Well beaten | |
| Ghee | 4 Tablespoon | |
| 10 badam (almonds) | ||
Directions
1. Cut paneer into 1/4" (tiny) square pieces.
2. Grind onion and ginger to a paste.
3. Grind cashewnuts and khus-khus together.
4. Blanch & split almonds.
5. Heat ghee. Fry almonds to a golden brown colour. Remove from ghee. Keep aside.
6. Add onions paste to ghee. Cook till golden brown in colour.
7. Add cashewnut paste. Cook for 1-2 minutes.
8. Add chilli powder, zeera.
9. Add curd and cook till ghee separates.
10. Add coconut milk and salt. Cook for 5-7 minutes.
11. Add garam masala and cream.
12. Remove from fire.
2. Grind onion and ginger to a paste.
3. Grind cashewnuts and khus-khus together.
4. Blanch & split almonds.
5. Heat ghee. Fry almonds to a golden brown colour. Remove from ghee. Keep aside.
6. Add onions paste to ghee. Cook till golden brown in colour.
7. Add cashewnut paste. Cook for 1-2 minutes.
8. Add chilli powder, zeera.
9. Add curd and cook till ghee separates.
10. Add coconut milk and salt. Cook for 5-7 minutes.
11. Add garam masala and cream.
12. Remove from fire.
Chef
