Badaami Paneer

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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! 🙂

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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

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

2 Comments

  1. Bindu patel.

    Very tasty .

  2. I tried it once and it is very tasty. Planning to use it again for Christmas family gathering

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