Badami Paneer

4 from 1 vote

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Badami paneer is a delicioud paneer dish. Big chunks of paneer cooked in a rich almond paste. This recipe is bit unusual than the normal paneer recipes. It pairs well with any type of Indian flat bread.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Served AsDinner, Lunch
CuisineIndian
Servings 2
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Ingredients
  

  • Paneer 250 gms
  • Almonds 20-25 nos
  • Onion 2 nos
  • Garlic cloves finely chopped 4-5 nos
  • Tomato 2 nos
  • Turmeric Powder 1 1/2 tsp
  • Red Chilli Powder 1/2 tsp
  • Coriander Powder 1 tsp
  • Cumin Powder 1 tsp
  • Sugar 1/2 tsp
  • Garam Masala Powder 1/4 tsp
  • Green Cardamom 2 nos
  • Cinnamon 1 inch
  • Bay Leaf 1 nos
  • cloves 2 nos
  • Green Chilli 2 nos
  • Refined oil - 4 tbsp
  • Salt
  • Ghee - 1 tablespoon
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Instructions
 

  • Soak the almonds in hot water for 10 to 15 minutes.
  • After soaking the almonds, remove the skin and keep them aside.
  • Cut the paneer into long cubes.
  • Heat 2 table spoon oil and sauté the paneer cubes with little turmeric and salt and keep them aside.
  • Take almonds and 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.
  • Next take the masala mixture in a blender and make a paste.
  • Now heat ghee in the same pan and add cinnamon stick, cardamom, clove and bay leaf.
  • Next add almond and tomato mixture and cook until the raw smell of tomato is gone.
  • Add salt and sugar and mix well.
  • After that add the masala paste and mix well.
  • Add 1 or 11/2 cup of water and allow to boil for some time.
  • Next add green chilli and sautéed paneer into the gravy and cook for 5 more minutes.
  • Finally switch off the gas and garnish with chopped coriander leaves

Please appreciate the author by voting!

4 from 1 vote
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Amrita Roy
Amrita Roy

I am Amrita, a medical writer by profession and love to experiment with food. My passion of writing and cooking has motivated me to create an accessible diary (Blog: Motions and Emotions) where I share my thoughts and culinary skills. Generally I share easy and tasty recipes which can be tried by any one starting from novice to experienced, bachelor to married persons.

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