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5 from 3 votes

Badami Paneer

Badami paneer is a delicious paneer dish in which juicy paneer cubes are cooked in a rich nutty almond paste sauce.
Course: Side Dish
Cuisine: Indian
Keyword: Paneer Recipes, Vegetarian Side Dish
Yield: 3 people
Author: Amrita

Materials

  • 200 gms Paneer or Indian Cottage Cheese cut into rectangular pieces
  • 20-25 nos Almonds
  • 2 nos Onion, medium chopped
  • 4-5 nos Garlic Pods finely chopped
  • 2 nos Tomato chopped
  • 2 nos Green Chilli
  • 1 teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • ¼ teaspoon Garam Masala Powder
  • 1 no Bay Leaf
  • 1 inch Cinnamon Stick
  • 2 nos Clove
  • 2 nos Green Cardamom
  • 4 tablespoon Vegetable Oil
  • 1 teaspoon Ghee
  • Salt to taste
  • ½ teaspoon Sugar

Instructions

  • Soak the almonds in hot water for 10 to 15 minutes. You can also soak the almonds overnight in room temperature water.
  • Later peel the skin of the nuts and keep aside.
  • Heat 2 tablespoons oil and sauté the paneer cubes with little salt and keep them aside.
  • Take almonds tomatoes in a blender and make a smooth paste.
  • Heat the remaining oil and add chopped onion and garlic. Sauté till they are translucent.
  • After that add ginger paste and cook well.
  • Next add turmeric powder, cumin powder, coriander powder, garam masala powder and red chilli powder. Mix them well.
  • Now after cooking the masalas switch off the gas and allow to cool the masala for sometime.
  • Later take the spice mix in a blender and make a smooth paste.
  • Now heat ghee and add the whole spices into it.
  • After that add almond tomato paste and cook until the raw smell of tomato is gone. Add salt and sugar at this stage.
  • Next add the spice mixture paste and combine well.
  • Finally add 1½ cup of warm water and allow it to boil for few minutes.
  • Next add green chilli and sautéed paneer into the gravy and cook for 5 more minutes.
  • Switch off the gas and garnish with freshly chopped coriander leaves.