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PrintKHUS BADAAMI PANEER
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind almonds and poppy seeds together with a little water to a smooth paste.
- Heat oil, fry almonds to golden brown . Remove almonds from heat, keep aside.
- Add in mustard seeds and curry leaves. Wait for 30 seconds.
- Add onion paste. Cook till the onion paste turns to golden brown.
- Add almond paste with chilli powder and black cumin powder, cook for at least 2-3 minutes.
- Stir in curd and cook till ghee separates.
- Simmer to low flame and add coconut milk, garam masala, paneer and adjust seasoning. Cook for about 5 minutes on low heat.
- Finally stir in the cream on low heat. Remove from fire. Serve hot.
INGREDIENTS
- 250 grams paneer - cut into small cubes
- 200 ml coconut milk, see note
- ½ teaspoon mustard seeds
- Few curry leaves
- 2 onions
- 1" ginger piece
- 1 teaspoon roasted cumin seeds powder
- ½ teaspoon chili powder
- Salt to taste
- ½ teaspoon garam masala
- 2 tablespoons curd - beat well till smooth
- 50 grams cream or milk
- 60 ml Cooking oil
- 9 almonds - blanched and split
- 1 tablespoon poppy seeds, soaked
- 15-20 almonds, soaked for about 20 minutes,peeled
7 comments for “Khus Badaami Paneer”
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never mentioned when to add paneer
sorry i made a mistake you already mentioned in last second point.....
which set of almonds do we grind and which have to be fried??
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