Wednesday, July 13, 2011

Shahi Almond Gravy (Badaam)

In the ancient Mughals and the Nawabs used to have a liking for rich royal delicacies. The cuisine cooked with dry fruits, fresh cream, milk makes it real shahi. So today I am posting this awesome rich almond gravy which I always make as a accompaniment to Vegetable or non veg Biryani. Try this recipe out I am sure You all will love it.

3 medium sized onions
2 medium sized tomatoes
2 green chillies
1 tbsp ginger and garlic paste
12-15 Almonds
1 tbsp khus khus
2 tbsp Fresh Cream
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Whole Red Chilie
100 gms cheese (Grated0
Fresh Coriander Leaves
1 cup water (or as you want the consistency of the gravy to be)
1 tbsp Ghee

  • Soak the almonds and khus khus in warm water for half an hour.
  • Peel the almonds. take a blender add in the almonds and khus khus. Make in into a paste. Keep it aside
  • Peal the onions, finely chop them.
  • Heat ghee in a kadahi, add in the cumin seeds + whole red chillies. when they stop cluttering add in the chopped onion + green chillies + ginger and garlic paste.
  • Mix them well, let it cook on low heat till the onion turns pink.
  • Then add the tomato puree. 
  • Add in salt + turmeric powder + cumin powder + coriander powder + red chilly powder.
  • Mix all this well. Cover the lid so that the tomatoes are cooked properly stirring continuously.
  • When the mixture is cooked. Switch off the gas stove.
  • Let it cool.
  • Then put the mixture into the blender to make it a fine paste.
  • Again in the same kadahi, add in 1 tsp ghee again then add in the cooked onion tomato paste + the almond paste.
  • Mix it well. let this mixture cook for 10 minutes.
  • Then add in fresh cream and 1cup water. 
  • Add in the coriander leaves.
  • Close the lid let it simmer on low heat for another 5-8 minutes.
  • Put in the grated cheese.
  • Serve hot with vegetable biryani, pulao. 

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