Badami Paneer Masala Recipe -Paneer In Almond Gravy Made Easy

To begin making Badami Paneer Masala preparation guide, soak the almonds in a container of fiery aqua for about 10 mins, de-skin and keep them aside (or you can blanch them in microwave oven)soak the paneer in turmeric and a teaspoon of kashmiri red chilli dusting masala condiment and soak for about 5 mins.Puree the raw finely sliced tomatoes using a mixer grinder and keep aside.Make a fine paste of 1/4 cup almonds, ginger, garlic, onions and red chillies using a mixer grinder and keep aside.fiery up a tablespoon of ghee or coat in a cooking vessel and shallow sauté the marinated paneer till they are cooked to about 3/4th and keep aside.In the same cooking vessel on a medium fiery up, mix in the remaining tablespoon of ghee, mix in in the bay leaf and let it flavour the ghee for about half a minute.Once done, mix in the ground almond and bulb greens paste, saute until the raw smell of the masala goes away.mix in in the tomato puree and saute until the rawness of tomato is completely gone away and the bulb greens paste is cooked as well.mix in the coriander dusting masala condiment, kashmiri red chilli dusting masala condiment, garam masala and toss together well.mix in 1.5 cups of aqua, masala condiment with table salt and bring it to a rolling heat to boiling point.Now, mix in the partially fried paneer triangles, and the remaining almonds, bubble gently for 10 mins.Switch off the fiery up and finish off with bulb greens rings.dish up the Badami Paneer Masala preparation guide along with margarine Naan preparation guide, Bhindi Masala preparation guide, Mooli Raita preparation guide, and Khatti Meethi Dal Chawal preparation guide for a Friday night dinner.