Restaurant Style Badami Paneer Gravy Recipe | Rich Shahi Badam Paneer Recipe ~ The Terrace Kitchen

In this video, we'll see the recipe of rich and delicious restaurant-style Badami Paneer Gravy. Let's get started. First step is to soak almonds. So here I've got one fourth cup almond that is badam. So add some water and let this sit for at least one hour or if you can soak these overnight that would be best. Transfer the almonds to a mixer grinder jar and blend to a smooth paste. You may remove the skin of the almonds if you want but I'm not doing that. Add some water if required. So add a little water at a time and then blend to a smooth paste. You would need a little more water but do not add all the water in one go. So a little water at a time and this is what the paste should look like. Smooth and creamy. Let's move to the next step. I'm using a non-stick pan here to fry the paneer pieces. That's why I've added two to three teaspoon oil. You may cut your paneer pieces into squares, rectangles or triangles like I have done. Fry on both the sides. Do not fry a lot. Transfer the paneer pieces to another bowl and keep it covered so that would keep the paneer pieces soft. Okay, let's move to the next step. So in a kadhai, take one fourth cup oil. Yes, we would need this amount of oil for this recipe. Then add one tablespoon ginger garlic paste and saute for 10 to 15 seconds. Then add onion paste. So here I've got onion paste made from two medium sized onions without adding any water. Then add bay leaf. Actually, I should have added all these in oil but I forgot. So I'm adding cinnamon, black peppercorns, everything now. That's okay. We have to fry the onion paste a lot. Then add two teaspoon red chili powder. Use Kashmiri or Bihargi for nice color. Then add shahi jeera. So let me tell you, you need to add all the whole spices directly to the oil in case you forget that you can also do it the way I have done. This is what the masala should look like. Really nice fried and you can see the oil has separated. Then add one small sized lemon, I mean lemon juice. This lemon juice would add a very nice taste to the gravy. Give it a good mix and then add the prepared badam, that is almond paste. One slit green chili. So make a cut in a green chili and then add. Then add some salt as per taste. Give this a good mix and then add some water. So what you need to do next is to cover this and cook till the oil separates from the sides. If required, you may add water in between. Once the gravy is almost done, add one fourth cup curd, that is tahi and keep stirring this mixture, keeping the flame low. Then add two teaspoon roasted kasuri methi. Just crush it between your palms and then add. Then add one fourth teaspoon green cardamom powder. One teaspoon butter. If you do not have green cardamom powder, you can add it as a whole spice at the beginning. Towards the end, add one teaspoon cream. So you can use homemade malai that you get on top of your milk after you boil it. And then finally transfer the paneer pieces. After adding the paneer pieces, just cook the gravy for two to three more minutes and you can keep it covered if you want, just for two to three minutes. And there you go, your restaurant style shahi badam paneer gravy is ready. It tastes absolutely fantastic with plain phulka, roti, chapati or you can have naan or butter roti with this. Everything goes really well with this gravy. Finally garnish with some chopped fresh coriander and some sliced almond. Give this recipe a try and enjoy.