Badami Paneer

by Tarla Dalal

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Fresh and soft paneer cubes in a scrumptious almond-based gravy, made colourful and spicy by the addition of tomato purée, dry red chillies and chilli powder. I suggest soaking the dry red chillies and almonds in warm water before using, as this greatly enhances their taste.

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Preparation Time: 12 minutes
Cooking Time: 6 minutes 40 seconds
Serves 2
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Ingredients

3/4 cup paneer (cottagte cheese), cut into 1/2" cubes
1/4 cup ready-made tomato puree
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp cumin seeds (jeera) powder
1/4 tsp coriander (dhania) powder
1 tbsp fresh cream or milk
a pinch of sugar
3 tbsp oil
salt to taste

To be ground to a smooth paste
10 almonds (badam)
2 whole dry kashmiri red chillies
1/4 cup roughly chopped onions
12 mm (1/2") piece of ginger (adrak)
1/2 tsp roughly chopped garlic (lehsun)

For the garnish
1/2 tbsp ginger (adrak) julliennes
1/2 tbsp chopped coriander (dhania)

Method

Combine the paneer, turmeric powder, ¼ teaspoon chilli powder, 1 teaspoon oil and salt in a microwave-proof plate and mix well. microwave on high for 40 seconds. keep aside.
Combine the remaining oil and the prepared paste in a microwave-proof bowl, cover with a lid and microwave on high for 3 minutes stirring once in between after 1½ minutes.
Add the tomato purée, remaining chilli powder, garam masala, cumin powder, coriander powder and salt, mix well and microwave on high for 2 minutes.
Add the paneer, cream/milk and sugar and microwave on high for 1 minute.
Serve hot garnished with ginger and coriander.

RECIPE SOURCE : Microwave Subzis