Badami paneer is a delectable paneer dish in which juicy paneer cubes are cooked in an almond paste sauce with a deep nutty flavor. Almonds give the gravy a rich, creamy, and sweet texture. The onion also adds sweetness to the gravy. This gravy has a regal flavor thanks to the additional spices.
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Indian cuisine is known for its rich flavors and colorful dishes, and there are plenty of vegetarian options that are both delicious and exotic. Here are a few exotic Indian vegetarian recipes you might enjoy trying: Paneer Butter Masala, Echorer Dalna, Jackfruit Kofta Curry, Badami Paneer, and many more.
This is the first time I have used almond in a gravy, and it turned out so good that I am planning to use more almonds in my dishes.
Ingredients
Paneer: The key ingredient of this dish is paneer. You can either use store bought paneer or prepare paneer at home. Click here to know How to make Paneer at home.
Almonds: This is another key ingredient that gives the dish its name and unique flavor. Almonds are soaked, ground into a paste, and then cooked with the other ingredients to create a rich and creamy sauce.
Onion, Garlic & Tomato: These aromatics form the base of the flavor profile. Tomato adds tangy taste to the curry base.
Spice Powders: A variety of warm Indian spices are used, such as cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder.
Whole Spices: Bay Leaf, Cinnamon Stick, Clove, Green Cardamom etc.
Others: Vegetable oil, Ghee, Sugar, Salt, etc.
Badami Paneer Curry Recipe with Step by Step Pictures
Learn to prepare Badami Paneer Recipe following these step-by-step instructions.
Start the preparation by soaking the almonds in water.
If you are using store bought paneer. Take it out the paneer block from refrigerator and soak it into warm water for 10 minutes. Later cut it into desired size.
Once the almonds are soaked, peel the skin, and make a smooth paste along with tomatoes and keep aside.
Heat oil in a pan and sauté paneer cubes with little salt and keep aside. You can use without sauteing them however, my family prefers it this way.
Now heat the remaining oil and add onion and garlic and cook till the onion are translucent. Next add ginger paste and combine well.
It's time to add the dry spices including turmeric powder, cumin powder, coriander powder, garam masala powder and red chili powder. Give a good mix.
Once the spices are cooked switch off the gas and allow it to cool.
Later take the spice mix in a blender and make a smooth paste.
Now heat ghee and add the whole spices into it. After that add almond tomato paste and cook until the raw smell of tomato is gone. Add salt and sugar at this stage. Now add the spice mixture paste and combine well.
Finally add 1½ cup of warm water and allow it to boil for few minutes.
Next add green chili and sautéed paneer into the gravy and cook for 5 more minutes. Switch off the gas and garnish with freshly chopped coriander leaves.
Substitutions
You can create a delicious vegan alternative to Badami paneer without compromising on flavor by replacing paneer with tofu. Also, skip ghee and use vegetable oil while making the vegan version.
Storage
Allow to cool the curry and then transfer it to an airtight container and refrigerate for 2-3 days. Reheat on low heat when ready to serve, adding a splash of water or milk to restore its creamy consistency.
Serving Suggestions
Badami paneer is served as a side dish along with either rice or any Indian flatbread such as Maida Paratha, Naan, Lachha Paratha, Kulcha, etc. My family also prefers to have it with jeera rice, ghee rice, peas pulao, paneer peas pulao, etc.
Top Tips
- Soaking almonds in warm water for around 20 minutes softens them, making it easier to blend into a smooth paste, which contributes to a rich and velvety texture for the curry.
- Fresh, soft paneer works best. If you're using store-bought paneer, soak it in warm water for 10-15 minutes to make it softer before adding it to the curry.
- When adding the almond paste to the curry, make sure to cook it until the raw taste of almonds is gone and it’s well incorporated with the other spices. This step brings out the nutty flavor and thickens the curry.
FAQ
As we all know, almonds are high in nutrients, but one of the most frequent questions is whether to consume them with or without the skin.
While raw or roasted almonds are both healthy to eat, soaking and peeling them provides some additional benefits.
Almonds have a tough skin that is difficult to digest. Furthermore, tannins in almond skin reduce the rate of nutrient absorption.
While raw almonds are difficult to chew, soaking them softens and makes them juicier. The amount of phytic acid in almonds is reduced when they are soaked, which promotes calcium, zinc, and manganese absorption.
Personally, I would not recommend using almond flour in place of almond paste while making the gravy of Badami paneer.
You can soak the almonds overnight, peel the skin and make paste to use in the gravy. You can also soak the almond in hot water for 10 minutes and then drain the water. Now add cool water and slowly peel the skin of almond and use them to make paste.
I do not prefer vegetables in Badami paneer. However, it is a personal choice to add vegetables in this curry. You can add certain vegetables such as mushrooms, green peas, green bell pepper in this gravy.
More Exotic Paneer Recipes
Restaurant Style Paneer Butter Masala
Badami Paneer
Materials
- 200 gms Paneer or Indian Cottage Cheese cut into rectangular pieces
- 20-25 nos Almonds
- 2 nos Onion, medium chopped
- 4-5 nos Garlic Pods finely chopped
- 2 nos Tomato chopped
- 2 nos Green Chilli
- 1 teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Garam Masala Powder
- 1 no Bay Leaf
- 1 inch Cinnamon Stick
- 2 nos Clove
- 2 nos Green Cardamom
- 4 tablespoon Vegetable Oil
- 1 teaspoon Ghee
- Salt to taste
- ½ teaspoon Sugar
Instructions
- Soak the almonds in hot water for 10 to 15 minutes. You can also soak the almonds overnight in room temperature water.
- Later peel the skin of the nuts and keep aside.
- Heat 2 tablespoons oil and sauté the paneer cubes with little salt and keep them aside.
- Take almonds tomatoes in a blender and make a smooth paste.
- Heat the remaining oil and add chopped onion and garlic. Sauté till they are translucent.
- 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 sometime.
- Later take the spice mix in a blender and make a smooth paste.
- Now heat ghee and add the whole spices into it.
- After that add almond tomato paste and cook until the raw smell of tomato is gone. Add salt and sugar at this stage.
- Next add the spice mixture paste and combine well.
- Finally add 1½ cup of warm water and allow it to boil for few minutes.
- Next add green chilli and sautéed paneer into the gravy and cook for 5 more minutes.
- Switch off the gas and garnish with freshly chopped coriander leaves.
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Preethicuisine
Badami Paneer looks so rich and creamy . Perfect treat for all paneer lovers . I would love toy ty this soon as my boys love paneer.
Kalyani
I have always L used Badam paste in my gravies to make them vegan as I don’t like to use fresh cream . Sometimes I use cashews too with the Badam to make it richer. The gravy is soooooo inviting , want to mop a few hot phulkas with it, Amrita
Mayuri Patel
Badami Paneer looks so creamy and tempting. Love the use of a generous amount of soaked almonds. Perfect idea for a dinner party.