I made Playful Cooking’s luscious and succulent Badami Paneer (Cottage Cheese cooked in Almond Sauce) Last week when I saw Kankana’s post, I was drooling so🤤 much that I had to make this appetizing entree 😍😁 I made it with my all time favorite ghee-laden phulkas 😉Her blog recipe used whole almonds. But since I didn’t have that on hand, I tweaked the recipe a bit using unblanched almond meal 😘 We quaffed this down in minutes 😂❤️ Here’s my take on the recipe:
Ingredients: Serves 3
2 1/2 cups cottage cheese chunks
1/2 cup unblanched almond meal
1/8 cup slivered almonds
1 medium-sized roughly chopped white onion
2 roughly chopped Roma tomatoes
1 tbsp cumin seeds
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 teaspoon chili powder
1/8 cup heavy cream
1 1/2 tbsp olive oil
3-4 roasted garlic cloves
2 or more cups of water
1 1/2 tsp Kitchen King Masala
Salt to taste
1 tsp slivered almonds
*Heat olive oil in a deep pan. On a medium flame, saute cumin seeds, slivered almonds, onions, and garlic until the color of onions turns pink.
*Now add tomatoes and cook it for 5-10 minutes.
*Remove the pan from the flame, and grind the mixture thoroughly to a smooth paste.
*Bring back the paste in the same pan on a low flame giving it a stir. Add 2 cups of water, and let it simmer stirring it occasionally. Add almond meal, turmeric, and chili powder, and cook until the mixture bubbles.
*Once you see bubbling, add the kitchen king masala, heavy cream, and cottage cheese chunks.
*Add salt to taste and add some water depending on the consistency you prefer for the sauce.
*Plate in a bowl, and garnish with some cilantro and slivered almonds.
*Serve with Basmati rice, Naan or Ghee phulkas 🙂 ❤
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!