Paneer Badaami

Last week was my mother's birthday. We planned to go out for dinner but since she wasn't feeling too well we decided against it. So I decided to make this recipe which is from her own recipe diary. She liked it a lot and when I told her that this was from her diary, she was surprised. She had no clue about it.

We go to so many places, meet new people, gather recipes through our friends, books, TV but they just remain in the recipe book. This was the first recipe that I had copied from my mom's book and it took me 8 long years to make it. Its extremely easy and doesn't take much time to cook and turns out super delicious. 

Paneer - 200 gm cubed

Oil - 1 tbsp

Onion - 2 medium sized  and pureed

Ginger garlic paste - 1 tsp

Turmeric - 1 tsp

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Curds - 1 tbsp

Salt to taste 

Almonds - 8 to 10

Cashew nut - 6-8

Peanuts - 10-12

Milk - 1/2 cup

Water - 2 cups

Coriander leaves for garnish

Method:

1. Soak almond, cashews and peanuts in half cup of warm milk for 30 mins. Then grind it to a paste.

2. Heat oil in a heavy bottom pan.

3. Add in the onion puree and cook for 30 secs.

4. Add ginger garlic paste and cook until the water from the onions evaporates.

5. Add coriander powder, red chili powder, turmeric and mix well. Cook until the oil separates. 

5. Add in the curds and keep stirring until the water separates.

6. At this point add the almond paste and stir well.

7. Add water and salt and let the gravy come to a boil.

8. Put in the gravy all of the paneer cubes. Give it a stir and turn off the flame.

9. Garnish with chopped coriander leaves.