Today I will give you the recipe for a delicious dish which is a special addition, the crowning part of any meal:
Badam Paneer in Cashew Gravy – Almond and Indian Cheese in Cashew Sauce
Wunderfully delicious, rich and a favourite forever! Try this combination of cashews, almonds and paneer!
How long does it take to prepare Badam Paneer in Cashew Gravy?
3 l Milk
50 g Almonds
35 g Cashew Nuts
50 ml Water
3 tbsp Olive Oil
1/2 tsp Cumin
1/4 tsp Garam Masala
700 g Tomatoes
10 Threads Saffron
1/2 tsp Coriander Powder
1/2 tsp Ginger Powder
1/4 tsp Cinnamon
a Pinch of Mace
Salt according to taste
How to prepare Badam Paneer in Cashew Gravy
Whenever you have plans to prepare this dish, you need to remember to soak the almonds the night before. At the beginning of your preparations you can then peel them easily and either grate or cut them into small pieces.
Start preparing paneer according to this recipe. After you have drained the water, break the paneer into loose small pieces. Now place the cashew nuts into a bowl with water so that they can soak nicely.
Heat up the oil in a non-stick pan. Put the paneer inside and fry it on low heat while stirring from time to time. After approximately five minutes, you add the almonds into the pan as well. Mix it well and fry it together for another five minutes.
In the meantime you can already bring water in a pot to a boil. When it is boiling, place the tomatoes into the hot water and switch the stove off. After two minutes you will see that the skin of the tomatoes is bursting. Drain the water and as soon as you can touch the tomatoes, pull their skin off. Cut off the green remainder of the stems and put them all into a blender. Add salt and make purée out of the tomatoes.
While you don't forget stirring your paneer and almonds from time to time, you can also place another pan on the stove and heat up the remaining two spoons of oil in it. Once the oil is hot, add cumin, mace, garam masala, coriander and ginger powder. Stir while you fry the spices so that they change colour but don't burn.
When the spices have developed their wonderful aroma, you can add the tomato purée into the pan. Mix the spices well into the tomato sauce and let it cook for about fifteen minutes. Stir from time to time and after five minutes, add the cinnamon powder as well.
Take care to remove the paneer and almond mixture from the stove when the paneer is nicely fried. At this point, you can put the saffron into a bowl with one spoon of water and let it soak.
Now we will prepare the cashew purée as well. Add 50 ml of water to the cashews and use a hand blender to make a thick purée.
Return to the tomato puree. Add the paneer and almond mixture, stir everything well and let it cook for two more minutes. Add the cashew paste, stir and again wait for two minutes before you add the soaked saffron into your dish as well.
Stir well again and finally switch off your stove – you are ready! A few coriander leaves on top for decoration and you can serve this dish to your guests. I promise they will love it!