Almond paneer masala
Indian cuisine · Curries With Bumbi · ♥ 998 likes · 110.2K views · 7 min video
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Timestamp
Ingredients
Method
Techniques
- 400 g paneer
- 1 tsp Shahi Jeera (black cumin seeds)
- water
Bring water to heat over medium-high; add the sliced onion, green chilli, cinnamon stick, black cardamom, bay leaf, green cardamoms and cloves and boil 6 to 7 minutes.
A new paneer recipe
- 1 whole large onion
- 1 whole green chilli
- 1 stick cinnamon stick
- 1 whole black cardamom
- 1 whole dry bay leaf
- 6 whole green cardamoms
- 6 whole cloves
- ¼ cup almonds
Soak a quarter cup of almonds in hot water for an hour to an hour and a half (or overnight in cold water).
- ½ cup milk
Drain the almonds and blend with half a cup of milk to a smooth paste.
Discard the black cardamom and bay leaf, drain the onions, cool them (here with chilled water) and blend everything, cinnamon torn into pieces, to a smooth paste.
- 1 tbsp oil
Heat a tablespoon of oil in a pan on high; add the paneer before the oil gets too hot and fry on high heat, using a splatter screen; sprinkle with chilli powder and salt.
- chilli powder
- salt
- ¼ cup hot water
When the edges are lightly browned, add about a quarter cup of hot water, turn off the heat and leave the paneer in it to soften.
- 4 tbsp oil
- 1 tsp finely grated ginger
- 2 tsp finely grated garlic
Heat 4 tablespoons oil over medium; add the black cumin seeds, then 1 teaspoon grated ginger and 2 teaspoons grated garlic and fry on medium-low for a minute.
- water
- 1 tsp Kashmiri chilli powder
- 1 tsp turmeric powder
- 2 tsp homemade sabzi masala
Add a splash of water to drop the temperature, then 1 teaspoon Kashmiri chilli powder, 1 teaspoon turmeric and 2 teaspoons sabzi masala; fry on low a few seconds.
Adding the spice powders
- ½ cup milk
- 2 tsp salt
Add the almond paste, another half cup of milk and 2 teaspoons salt; keep the heat very low and stir often so it does not settle and catch.
Almond paste, milk and seasoning
- 1 tsp paprika
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tsp sugar
Add a teaspoon of paprika for colour, a teaspoon of crushed kasuri methi and a teaspoon of sugar.
Add the paneer, scraping in everything from its pan; cover on very low heat for 3 minutes only.
Paneer in and a short covered simmer
- chopped coriander leaves
Add chopped coriander leaves. Thin with a little water or milk if too thick, since it thickens on cooling.
Thinning, storing and serving