Badami Paneer is a rich, luscious and extremely delicious Paneer gravy where Indian cottage cheese is cooked in aromatic almond based masala paste and medley of flavorful spices. It goes perfect with rice or Indian flatbreads.
This creamy, luxurious paneer gravy is ideal for everyday meal or to treat your loved ones on any special occasions or as part of any festive meal.
HOW TO MAKE THIS EASY PANEER GRAVY?
Soak the almonds in hot water for an hour and remove the skin.
In a pan, heat the oil and add the cardamom, cloves, cumin and fennel seeds. Then add in onion and saute till its transparent.
Add ginger-garlic paste and cook till the raw smell goes off.
Then add the tomato and salt, saute till its mushy and cooked well. Allow it to cool down completely.
Grind the masala with soaked almonds to smooth paste.
Heat the ghee and oil in a thick bottom pan, add in cubed paneer and fry till light golden brown. Remove and keep aside.
Transfer the masala paste in same pan and give a stir. Add the spice powders and salt, cook for a few minutes.
Add the heavy cream, almond milk and kasoori methi. Allow to cook for 2-3 minutes. Adjust the consistency by adding more milk or water.
Drop in the fried paneer and coriander leaves and give a quick mix. Cook for a couple more minutes. Taste for salt and add any, if required.
Garnish with some chopped coriander and serve with hot roti or naan.
CAN WE USE CHICKEN INSTEAD OF PANEER?
Yes, if you want to make a Non-Vegetarian version of the same, just add in the cooked chicken in the curry instead of paneer cubes.
CAN WE ADD OTHER VEGETABLES IN THIS GRAVY?
This almond gravy is rich, creamy and versatile. You can even try with other veggies like carrots, mushrooms, baby corn, peas, potatoes, cauliflower to this base gravy. Just cook them separately and then add it to the base gravy.
HOW TO STORE THE LEFTOVER GRAVY?
Badami Paneer will stay good in the refrigerator for 2-3 days. Store it in an airtight container. While reheating if you the gravy is a little dry, add in a little water and give it a mix.
SERVING SUGGESTIONS:
We can serve this paneer gravy with any Indian flatbread like roti, chapati, naan. This goes perfect with plain rice, flavored rice and pulao.
Next time when you want to serve your clan something delicious, salubrious and yet something that doesn’t take much time? Try this recipe!
YOU MIGHT ALSO LIKE THE OTHER PANEER RECIPES:
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Badami Paneer
Ingredients
For Masala Paste:
- 1 tbsp oil
- 1 green cardamom
- 2 cloves
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 medium onion roughly chopped
- 1 tbsp ginger-garlic paste
- 1 large tomato roughly chopped
- 1 tsp salt
For Gravy:
- 250 grams paneer cubed
- 1 tbsp ghee
- 2 tbsp oil
- 1/4 cup almonds
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 3 tablespoons heavy cream
- 1/2 cup almond milk
- Water to adjust consistency
- 1 tsp kasoori methi crushed
- 1 tbsp coriander leaves chopped
- Salt to taste
Instructions
- Soak the almonds in hot water for an hour and remove the skin.
- In a pan, heat the oil and add the cardamom, cloves, cumin and fennel seeds. Then add in onion and saute till its transparent.
- Add ginger-garlic paste and cook till the raw smell goes off.
- Then add the tomato and salt, saute till its mushy and cooked well. Allow it to cool down completely.
- Grind the masala with soaked almonds to smooth paste.
- Heat the ghee and oil in a thick bottom pan, add in cubed paneer and fry till light golden brown. Remove and keep aside.
- Transfer the masala paste in same pan and give a stir. Add the spice powders and salt, cook for a few minutes.
- Add the heavy cream, almond milk and kasoori methi. Allow to cook for 2-3 minutes. Adjust the consistency by adding more milk or water.
- Drop in the fried paneer and coriander leaves and give a quick mix. Cook for a couple more minutes. Taste for salt and add any, if required.
- Garnish with some chopped coriander and serve with hot roti or naan.
Notes
- Replace heavy cream with equal amount of beaten yogurt.
- Add milk or water to adjust the consistency of the gravy. The gravy will thicken as it cools
- Adjust the spices according to your taste.
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