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How to Make Badami Paneer Masala
Story of Indian cuisine records back to nearly 5,000-years ago when multiple groups and cultures associated with India that led to the heterogeneity of flavours and regional cuisines.
Indian cuisine constitutes of several regional cuisines. Religious and cultural choices and traditions also influence Indian food.
The multifariousness in culture, soil type, climate, ethnic group and occupations, contribute these cuisines to differ from each other, essentially due to the use of regionally available herbs, spices, vegetables and fruits.
Foreign invasions, trade relations and colonialism, had added certain vegetables to the country like potato, chillies and breadfruit.
Badami Paneer is a delicious and exotic Indian curry recipe that you’ve got to attempt if you love Indian Vegetarian curries.
Paneer i.e. Indian cottage cheese, is prepared in aromatic almond-based sauce with Indian aromatic spices.
Badami paneer is a high protein North Indian curry that is simple enough for your daily meal and luxurious enough for entertaining your guests with something unique.
Today I will reveal to you how effortless it is to make this creamy paneer curry at your residence with fundamental ingredients and below 20 minutes.
Yes, you will be amazed how effortless it is to make this paneer recipe at home without fancy cooking or ingredient list.
This is one of the back-pocket paneer recipes that I can prepare in a flash when I am hard-pressed on time.
Trust you like this short cut method which will provide you with the same results as the tiresome one.
My son is home as colleges are closed due to COVID, and the fact that he mostly prefers paneer or cottage cheese has got me exploring with and cooking more paneer meals at home.
Hence, paneer or cottage cheese frequently makes it to our weekly menu in some form or the other. Some of our favourite dishes are;
Paneer Bhurji
Tandoori Paneer Skewers
Paneer Tawa Masala
Kaju Paneer Masala
Chaman Qaliya
And today, I chose to make Badami Paneer; typically soft paneer cubes seethed in a gravy made with spiced and aromatic almond base.
Quite related to the Kaju Paneer Masala (prepared using cashew nuts) yet slightly unique as the almonds lend a distinct flavour to the gravy.
I favour to use skinless almonds for cooking the base for a delicious creamy texture, but you could utilise whole almonds too.
It’s best to soften the almond in warm water for 30 minutes- 1 hour (or soak overnight if you require to remove the skins) as this will further assist in grinding the almonds to a smoother paste.
Many recipes for Badami Paneer ask for lightly frying the paneer cubes before cooking in the gravy.
But normally, I don’t do this as I fancy the texture of the natural creamy, soft paneer; I assume the paneer absorbs up the flavours of the gravy better.
But again, this is an individual preference, and you can gently fry the paneer cubes if you want to before adding it to the gravy.
While this is an effortless dish to prepare, it might take somewhat longer than the usual curries as the aromatic spices, onions and tomatoes are first sautéed, cooled and then pureed to make that creamy smooth base similar to something you get in most restaurants.
This is a great technique that I prefer to use whenever I have time or require to achieve a smooth, creamy-ish gravy.
Other veggies like potatoes, mushrooms, or a mix of several different ones can additionally be used instead of paneer.
For a non-vegetarian option, boneless chicken cubes or deboned fish would be fabulous too. So let’s get on to the recipe,hope you love it too.
Recipe For Badami Paneer Masala
Cusine Indian/Punjabi
Prep Time: 11-15 minutes
Cook time : 26-30 minutes
Total Time 25 minutes
Servings 4 people
Author Ranjeeta Nath Ghai
Ingredients
- Almond paste (blanched, and peeled) 1/2 cup बादाम का पेस्ट
- Paneer (cottage cheese) cut into 1-inch cubes 250 grams पनीर
- 2 tbsp Olive Oil जैतून का तेल
- 1 tsp Fennel seeds (saunf) सौंफ
- 3 Cloves लौंग
- 1 inch Ginger chopped अदरक
- 2 medium Onions sliced प्याज़
- 2 medium Tomatoes chopped टमाटर
- ½ tsp Red chili powder लाल मिर्च
- ¼ tsp Turmeric powder हल्दी
- ½ tsp Cumin powder जीरा पाउडर
- 2 tbsp Fresh cream ताज़ा मलाई
- Salt to taste स्वाद अनुसार नमक
- Fresh coriander for garnish धनिया पत्ता
Method
Take a non-stick pan, heat 1 tbsp oil in it. Add fennel seeds and saute till their colour variates. Add cloves, ginger and onions, combine and sauté till onions are golden.
Add tomatoes, combine well, cover and cook till tomatoes are pulpy and soft.
Append red chilli powder, turmeric powder and cumin powder, combine well and saute for 1 minute.
Add salt, mix well and simmer for 30 seconds. Take the pan off the heat and allow the mixture cool slightly. Shift into a blender jar and blend into a fine paste.
Heat different non-stick pan, add the ground paste and saute for 1-2 moments. Append almond paste and fresh cream, mix well and cook for 1-2 minutes.
Add salt and mix. Gently add paneer pieces and mix gently. Get the pan off the heat.
Transfer the badami paneer into a serving bowl, garnish with a coriander sprig and serve hot with naan, paratha or chapati.
Quick Overview
Recipe Name: How to Make Badami Paneer Masala
Author: Ranjeeta Nath Ghai
Description: Today I will reveal to you how effortless it is to make this creamy paneer curry at your residence with fundamental ingredients and below 20 minutes.
Preperation time: 15M
Cook Time: 30M
Total Time: 45M
Type: entree
Recipe Yield: 4 servings
Recipe Ingredients: Almond paste (blanched, and peeled) 1/2 cup बादाम का पेस्ट, Paneer (cottage cheese) cut into 1-inch cubes 250 grams पनीर, Oil 2 tbsp जैतून का तेल, 1 tsp Fennel seeds (saunf) सौंफ, 3 Cloves लौंग, 1 inch Ginger chopped अदरक, 2 medium Onions sliced प्याज़, 2 medium Tomatoes chopped टमाटर, ½ tsp Red chilli powder लाल मिर्च, ¼ tsp Turmeric powder हल्दी, ½ tsp Cumin powder जीरा पाउडर, 2 tbsp Fresh cream ताज़ा मलाई, Salt to taste स्वाद अनुसार नमक, Fresh coriander for garnish धनिया पत्ता
Recipe Instructions: Take a non-stick pan, heat 1 tbsp oil in it. Add fennel seeds and saute till their colour variates. Add cloves, ginger and onions, combine and sauté till onions are golden.Add tomatoes, combine well, cover and cook till tomatoes are pulpy and soft. Append red chilli powder, turmeric powder and cumin powder, combine well and saute for 1 minute.Add salt, mix well and simmer for 30 seconds. Take the pan off the heat and allow the mixture cool slightly. Shift into a blender jar and blend into a fine paste.Heat different non-stick pan, add the ground paste and saute for 1-2 moments. Append almond paste and fresh cream, mix well and cook for 1-2 minutes.Add salt and mix. Gently add paneer pieces and mix gently. Get the pan off the heat.Transfer the badami paneer into a serving bowl, garnish with a coriander sprig and serve hot with naan, paratha or chapati.
Recipe Cuisine: Indian
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