Badaami Paneer

Posted

December 3, 2015


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image Soft Juicy Paneer simmered in a creamy aromatic almond gravy!
Deliciously indulgent, try making it for a special occasion, when you want to treat your loved ones! 🙂
Bonus feature, this recipe is made without onion or garlic and can also be made without using any cream!
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You will need…
1 1/2 cup fresh tomato purée
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400gms paneer cubed (I prefer homemade)
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1 inch ginger and 2 small green chillies minced
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1 tsp cumin, 3 green cardamoms and 3 cloves
1 tsp red chili pwdr, 1 tsp haldi and salt to taste
1/4 tsp garam masala and 1/4 tsp white/black pepper
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Generous pinch of saffron soaked in 1/4 cup cream/milk
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1/4 cup peeled almonds
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And 1/4 cup milk + 1/2 cup (or more) water to thin out the gravy.

Method:
Pour the saffron soaked milk/cream over the cubed paneer. Also sprinkle some salt and 1/2 of the garam masala and 1/2 of the pepper pwdr. Mix to combine.
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Heat 2 tsp of ghee/oil in a pan. Add the cumin, cardamom and cloves.
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Follow with the minced ginger-green chilli and puréed tomato.
Also add salt, red chilli pwdr and haldi.
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Cover and cook for 10 minutes on medium low.
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The intention is to reduce the tomato into a thick purée but not cook it till it leaves oil.
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Now grind the almonds (reserve 2tsp for garnish)
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Add the ground almonds to the reduced tomato
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Add the marinated cubed panner and gently mix to combine.
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Add 1/4 cup plain milk and 1/2 cup water to thin out gravy.
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Sprinkle the remaining garma masala and pepper powder, freshly chopped dhania, some julienned ginger and the reserved almonds.
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Simmer for 2-3 minutes to let flavors infuse
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Note: at the time of serving…If you want to thin out gravy, add warm salted water as needed to thin it out.
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One comment on “Badaami Paneer

  1. December 4, 2015 Bindu patel.

    Very tasty .

    Reply

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