Badami Paneer (Almond Paneer Curry)

Ingredients

• Paneer - 3/4 cup
• Almonds - 10 whole
• Onion - 1/4 cup
• Ginger - 1/2 piece
• Garlic - 1/2 tsp
• Dry red chili - 2 whole
• Tomato puree - 1/4 cup
• Turmeric powder - 1/4 tsp
• Chili powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Coriander powder - 1/4 tsp
• Cumin powder - 1/4 tsp
• Fresh cream or milk - 3 tbsp
• Sugar - 1 pinch
• Oil
• Salt

Instructions

1. 1Soak the almonds and dry red chilies in warm water for 20 minutes, then drain them well.
2. 2Roughly chop the onion and peel the ginger piece; drain the soaked almonds and chilies and grind them together with the onion, ginger, and garlic to a smooth paste.
3. 3Marinate the paneer with turmeric powder, 1/4 tsp chili powder, and salt; set the pieces aside while you prepare the gravy.
4. 4Heat oil in a wide pan, then fry the marinated paneer cubes until they are light brown on the edges; lift them out and drain on a paper towel so they stay just crisp.
5. 5In the same pan, add a little more oil if needed and sauté the almond-onion paste, stirring frequently, until the raw smell disappears and the paste begins to thicken.
6. 6Stir in the remaining chili powder, garam masala, cumin powder, coriander powder, and the tomato puree, mixing everything together until the spices are fragrant.
7. 7Fry the masala mixture until oil begins to separate from the masala and the mixture looks glossy and well cooked.
8. 8Return the fried paneer to the pan, add sugar, milk or fresh cream, and salt to taste, and fold everything together gently so the paneer is coated in the sauce.
9. 9Mix well and cook for 2 more minutes to develop a thick, silky gravy.
10. 10Garnish with some chopped almonds or fresh coriander leaves for a nutty finish.
11. 11Serve the badami paneer hot with roti or steamed rice. Optional: finish with a light drizzle of fresh cream for extra richness.