To begin making Badami Paneer Masala Recipe, soak the almonds in a bowl of hot water for about 10 minutes, de-skin and keep them aside (or you can blanch them in microwave oven)

Marinate the paneer in turmeric and a teaspoon of kashmiri red chilli powder and marinate for about 5 minutes.

Puree the raw chopped tomatoes using a mixer grinder and keep aside.

Make a fine paste of 1/4 cup almonds, ginger, garlic, onions and red chillies using a mixer grinder and keep aside.

Heat a tablespoon of ghee or oil in a pan and shallow fry the marinated paneer till they are cooked to about 3/4th and keep aside.

In the same pan on a medium heat, add the remaining tablespoon of ghee, add in the bay leaf and let it flavour the ghee for about half a minute.

Once done, add the ground almond and onion paste, saute until the raw smell of the masala goes away.

Add in the tomato puree and saute until the rawness of tomato is completely gone away and the onion paste is cooked as well.

Add the coriander powder, kashmiri red chilli powder, garam masala and mix well.

Add 1.5 cups of water, season with salt and bring it to a rolling boil.

Now, add the partially fried paneer triangles, and the remaining almonds, simmer for 10 minutes.

Switch off the heat and garnish with onion rings.

Serve the Badami Paneer Masala Recipe along with Butter Naan Recipe, Bhindi Masala Recipe, Mooli Raita Recipe, and Khatti Meethi Dal Chawal Recipe for a Friday night dinner.