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!
If you like, it can also be a wonderful addition to your indulgent vrat thali
To make Badaami Paneer, you will need…
1 1/2 cup fresh tomato purée
400gms paneer cubed (I prefer homemade)
1 inch ginger and 2 small green chillies minced
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
Generous pinch of saffron soaked in 1/4 cup cream/milk
1/4 cup peeled almonds
And 1/4 cup milk + 1/2 cup (or more) water to thin out the gravy.
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.
Heat 2 tsp of ghee/oil in a pan. Add the cumin, cardamom and cloves.
Follow with the minced ginger-green chilli and puréed tomato.
Also add salt, red chilli pwdr and haldi.
Cover and cook for 10 minutes on medium low.
The intention is to reduce the tomato into a thick purée but not cook it till it leaves oil.
Now grind the almonds (reserve 2tsp for garnish)
Add the ground almonds to the reduced tomato
Add the marinated cubed panner and gently mix to combine.
Add 1/4 cup plain milk and 1/2 cup water to thin out gravy.
Sprinkle the remaining garma masala and pepper powder, freshly chopped dhania, some julienned ginger and the reserved almonds.
Simmer for 2-3 minutes to let flavors infuse
Note: at the time of serving…If you want to thin out gravy, add warm salted water as needed to thin it out.