Home Recipes Articles Contact Us

Badami Paneer

4 from 1 vote

Badami paneer is referred to a paneer dish where paneer is cooked in almond gravy. The texture of the gravy is smooth, rich and creamy. This goes very well with Naan, paratha or roti.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Served AsDinner, Lunch
Servings 2


  • Paneer - 250 gms
  • Almonds - 20 to 25 nos
  • Onion - 2 medium finely chopped
  • Garlic - 4 to 5 cloves finely chopped
  • Tomatoes - 2 medium
  • Turmeric Powder - 1/2 teaspoon
  • Red Chilli Powder - 1/2 teaspoon
  • Coriander Powder - 1 teaspoon
  • Coriander Powder - 1 teaspoon
  • Cumin Powder - 1 teaspoon
  • Sugar - 1/2 teaspoon
  • Garam Masala Powder - 1/4 teaspoon
  • Cardamom - 2
  • Cinnamon - 1 inch stick
  • Bay leaf - 1
  • Bay leaf - 1
  • cloves - 2
  • Green Chilli -2
  • Refined Oil - 4 tablespoon
  • Salt
  • Salt
  • Ghee - 1 tablespoonS


  • 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 tablespoon oil in a pan and sauté the paneer cubes with little turmeric powder and salt and keep them aside.
  • Take almonds and tomatoes in a blender and make a smooth paste.
  • Heat remaining oil and add chopped onion and garlic. Sauté till they are translucent and change the color.
  • 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 some time.
  • Next take the masala mixture in a blender and make a paste.
  • Now heat ghee in 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 sugar and salt and mix well.
  • After that add the masala paste and mix well.
  • Add 1 or 11/2 cup 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

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.

Featured Recipes

Featured Articles

Leave a Reply