Badami Paneer Curry/Badami Paneer

Today is the final day for the theme no tomato gravy in Blogging marathon #61.I am sharing you a rich and flavorful,most of our all time paneer curry.
This paneer curry is so creamy and came out very well.We enjoyed with the frozen Lachha parattha.I noted this recipe from a regional T.V show.
The original recipe uses 1/2 cup tomato puree and onion paste.But here I used both onion paste and finely chopped onion. Substituted tomato with yogurt/curd and used little more badams to get the creamy texture.Also used low fat milk instead of water.Off to the recipe.......

                                                   Badami Paneer Curry/Badami Paneer

   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 40 minutes
   Serves ~ 3(generously)


Paneer/cottage cheese
22-25 (1 inch cubes)

Onion(very finely chopped)
2 medium size
Ginger&garlic paste
1.5 tbs
Kasoori methi/dried fenugreek leaves
1 tsp(crushed)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
3/4  tsp
Coriander powder/dhaniya podi
1 tsp
Garam Masala powder
1/4 tsp
1/4 cup
Cumin seeds/jeeragam
1/4 tsp
1.5 tsp
Coriander leaves(finely chopped)
1 tbs
1 cup
3- 4 tbs
Fresh cream(for garnishing)as needed

  • Soak the almonds in water for 10-15 minutes and grind it to a fine paste by adding the milk,set it aside.
  • Heat around a tsp oil in a pan and add one chopped onion with pinch of salt. Saute till trasparent.Put off the flame and grind it to smooth paste after cooling.Now heat a tsp of oil and fry the paneer cubes for a minute and keep it aside.
  • Heat a pan with the remaining oil and saute the oil till golden. Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground onion paste and fry it for a while.Now add in the spice powders and salt,fry it for a minute.Add the yogurt and mix it well,cook it till the oil separates.At this stage add around a cup of water and allow it to boil in a medium flame.
  • Add the yogurt and mix it well,cook it till the oil separates.At this stage add around a cup of milk and allow it to boil in a medium flame.Now add the cashew paste and mix it well,cook it well for few minutes.Now add the paneer cubes and let it boil for couple of minutes.Add the kasoori methi and finely chopped coriander leaves.Put off the flame.If needed add around a tbs of fresh cream and mix it well.
  • Serve it along with naan,phulka or paratha.

  • Chop the onion very finely to get a nice creamy texture.
  • Use thick and fresh yogurt.
  • After adding almond paste mix it well to prevent sticking to the bottom. 
  • If you are using tomato then skip the yogurt and use around 1/2 cup of pureed tomato.


Check out the blogging marathon page for the fellow bloggers participating in BM#62.


With badam and paneer in it,no one is going to miss the tomatoes!

Badami paneer looks amazing.Love the color of the gravy.Clicks are wonderful Nalini.

Cant ask more, wat a beautiful and rich looking badami paneer, and your clicks are real torture you know, drooling here.

The gravy looks so rich, creamy and absolutely delicious with those lacha parathas..

Badami paneer looks yummy.. Nice pics..

Looks amazing. The pictures complement the dish for sure.

Stunning clicks Nalini . Love the complete set up . The recipe is very interesting , instantly bookmarked .

The paneer curry looks very creamy and rich. I'm sure it tasted very rich because of the ingredients as well. Bookmarked the recipe.

bookmarking .... I cannot wait to try it out.

Such a rich and delicious paneer dish. Love your presentation.

Nice setup and the curry looks creamy and rich. A nice accompaniment to parathas

Such a delightful gravy with badam Nalini, looks so rich and inviting..

Post a Comment

Related Posts Plugin for WordPress, Blogger...


Twitter Delicious Facebook Digg Stumbleupon Favorites More