Badami Paneer Masala Recipe -Paneer In Almond Gravy
Badami Paneer Masala Recipe is tasty and rich paneer gravy recipe made with a tomato ,onion and almond gravy. Serve it along with naan for a weeknight dinner.
Badami Paneer Masala Recipe is a delicious and rich paneer recipe cooked in a rich almond based gravy. The almond renders an amazing nutty taste and the sweetness of almond is balanced with the other mild spices added to the recipe. Almonds and onions are made into a paste and then cooked along with tomato puree and spices. Then the fried paneer is added and served.
If you like this recipe, try more Paneer recipes like
- 300 grams Paneer (Homemade Cottage Cheese) , cut into triangles
- 1/2 cup Badam (Almond)
- 2 Onions , roughly chopped
- 4 Tomatoes , roughly chopped
- 1 tablespoon Ginger , roughly chopped
- 4 cloves Garlic
- 3 Dry red chillies
- 2 teaspoons Coriander Powder (Dhania)
- 2 teaspoons Kashmiri red chilli powder
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Sugar
- 1 Bay leaf (tej patta)
- 1 tablespoon Ghee , or oil
- Salt , to taste
How to make Badami Paneer Masala Recipe -Paneer In Almond Gravy
To begin making Badami Paneer Masala Recipe, soak the almonds in a bowl of hot water for about 10 minutes, de-skin and keep them aside (or you can blanch them in microwave oven)
Marinate the paneer in turmeric and a teaspoon of kashmiri red chilli powder and marinate for about 5 minutes.
Puree the raw chopped tomatoes using a mixer grinder and keep aside.
Make a fine paste of 1/4 cup almonds, ginger, garlic, onions and red chillies using a mixer grinder and keep aside.
Heat a tablespoon of ghee or oil in a pan and shallow fry the marinated paneer till they are cooked to about 3/4th and keep aside.
In the same pan on a medium heat, add the remaining tablespoon of ghee, add in the bay leaf and let it flavour the ghee for about half a minute.
Once done, add the ground almond and onion paste, saute until the raw smell of the masala goes away.
Add in the tomato puree and saute until the rawness of tomato is completely gone away and the onion paste is cooked as well.
Add the coriander powder, kashmiri red chilli powder, garam masala and mix well.
Add 1.5 cups of water, season with salt and bring it to a rolling boil.
Now, add the partially fried paneer triangles, and the remaining almonds, simmer for 10 minutes.
Switch off the heat and garnish with onion rings.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.