Method
1. Prepare the Almonds:
Blanch the almonds for 3–4 minutes, then drain and peel. Pat dry completely. Heat 2 tbsp ghee, add almonds, and sauté on low flame till they turn golden and emit a nutty aroma. This step ensures the almonds stay firm and absorb flavours without turning mushy. Once ready, remove and keep aside.
2. Make the Garlic Masala Base:
In the same pan, add another teaspoon of ghee if needed, and add the green garlic, sauté on medium-low till soft and fragrant (3–4 min). Add ginger, green chilies, fry for another 1 minute. Mix curd + besan in a bowl until smooth. Lower the flame completely and add the curd mix to the pan, keep stirring continuously for 2–3 minutes till it thickens and stabilizes. Traditionally curd is added on a low flame to avoid curdling. Then add turmeric, coriander powder, red chili powder, salt and stir well.
4. Cook the Curry:
Add the fried almonds to the masala. Pour ½–¾ cup hot water (depending on desired thickness) then cover and slow simmer for 10–12 minutes. The almonds will become tender but remain pleasantly firm, almost like a vegetable.
5. Finish:
Garnish with fresh coriander. Rest for 10 minutes before serving for flavours to settle. Traditionally it is paired with bajra roti, missi roti, or even khoba roti.
