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.

Ingredients:
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

Procedure:

• 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.