Creamy Badami Paneer: Rich Almond-Based Indian Cheese Curry
45 minutes
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About Creamy Badami Paneer: Rich Almond-Based Indian Cheese Curry
Indulge in the luxurious flavors of Badami Paneer, a creamy and subtly nutty Indian paneer curry. Succulent paneer cubes simmer in a rich gravy made with a fragrant almond paste, creating a truly unforgettable culinary experience. This recipe offers a delightful twist on traditional paneer dishes, perfect for a special occasion or a comforting weeknight meal.
The velvety texture and mild nuttiness of the almond-based sauce perfectly complement the mild taste of the paneer. This dish is easily adaptable to your spice preference – adjust the chili powder for your desired level of heat. Serve hot with naan, roti, or rice for an authentic Indian feast.
This recipe is perfect for both novice and experienced cooks. The step-by-step instructions guide you through every stage of the preparation, ensuring a delicious and successful outcome every time. Prepare to impress your family and friends with this exceptional Indian curry!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Paneer
- 250 gm Cottage Cheese indian cottage cheese
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Salt or to taste
For the Spice Blend
- 2 Onions chopped, medium-sized
- 4 clove Garlic finely chopped
- 1 tsp Ginger Paste
- 1 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder red
- 1 tsp Coriander Powder dhania
- 1 tsp Cumin Powder jeera
- 1/2 tsp Sugar
- 1/4 tsp Garam Masala
For the Tempering
- 1 tbsp Ghee clarified butter
- 1 inch Cinnamon Stick
- 2 Cardamom Pods elaichi
- 2 clove Cloves
- 1 Bay Leaf tej patta
Other
- 2 Chilies finely chopped, green
- 4 tbsp Vegetable Oil refined oil
- 1 tbsp Coriander chopped, for garnish
- 1 1/2 cup Water
Instructions
Prepare the Paneer
- Cut the paneer into 1-inch cubes. Heat 2 tablespoons of vegetable oil in a pan. Add the paneer cubes, turmeric powder, and salt. Sauté until lightly browned, then set aside.
Make the Almond Paste
- Blanch the almonds by soaking them in hot water for 10-15 minutes. Peel and grind the almonds with the chopped tomatoes to a smooth paste using a blender.
Prepare the Spice Blend
- Heat the remaining vegetable oil in a pan. Add the chopped onions and garlic. Sauté until translucent. Add the ginger paste and cook for a minute.
Cook the Spices
- Add the turmeric powder, red chili powder, coriander powder, cumin powder, sugar, and garam masala. Cook for 1-2 minutes until fragrant. Remove from heat and let the mixture cool slightly.
Blend the Spice Mixture
- Grind the cooked spice mixture into a smooth paste using a blender.
Temper the Gravy
- Heat ghee in a pan. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a few seconds until fragrant.
Combine and Simmer
- Add the almond and tomato paste to the pan. Cook until the raw smell of tomatoes disappears. Add salt and sugar; mix well. Add the blended spice paste and stir well to combine.
Add Water and Paneer
- Add 1 1/2 cups of water and bring to a simmer. Cook for 5-7 minutes, allowing the flavors to meld. Add the sautéed paneer and green chilies; cook for another 5 minutes.
Garnish and Serve
- Remove from heat, garnish with chopped coriander leaves, and serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Badami Paneer
- For a richer flavor, use roasted almonds instead of blanched almonds. Roast them in a dry pan over medium heat until lightly browned.
- Adjust the amount of red chili powder to control the spice level. For a milder curry, use less chili powder. For a spicier version, add more.
- Don't overcook the paneer; it can become tough. Lightly sautéing it before adding to the gravy ensures that it remains tender and succulent.
- If you don't have ghee (clarified butter), you can substitute it with butter or vegetable oil. However, ghee imparts a distinctive nutty flavor that enhances the overall taste of the dish.
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Recipe Nutrition
Calories: 3361kcalCarbohydrates: 122gProtein: 120gFat: 286gPolyunsaturated Fat: 85.8gMonounsaturated Fat: 171.6gSodium: 1710mgFiber: 61gSugar: 31g
Amrita Roy
Articles: 56
3 Comments
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Absolutely scrumptious! Thanks for the recipe.
I’m loving this recipe already!
Such a scrumptious dish! Thank you.