Learn how to make Badami Paneer Curry recipe with detailed step by step pictures. Restaurant Style Badami Paneer Masala – perfect with any Indian bread!
First soak ¼ cup almonds in hot water for 20-30mins.
In a heavy pan add 3 medium onions roughly chopped along with some water enough to cover the onions.
Keep covered and cook until the onions are translucent & soft. Remove from heat and cool down completely.
Grind into a smooth paste without any water.
In the same pan heat 1 tablespoon oil and add the whole spices 1 dry bay, 2 cloves, 2 cardamoms and 1 cinnamon stick along with ½ teaspoon shahi jeera.
Now add 1 teaspoon ginger garlic paste and the prepared onion paste.
Cook on low flame until the onion paste has turned light brown.
Add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder.
Cook for 4-5 mins on low flame.
Next add ¼ cup thick curd.
Mix well and cook on low flame for another 3-4 mins.
Add 1 tablespoon lemon juice (from half a small lemon) and mix well.
Meanwhile drain off the water from soaked almonds and make a smooth paste.
Add the prepared paste to the pan. Mix well.
Add some water as needed as the curry gets thick very quickly after adding almond paste.
Now add 1 tablespoon butter, 1 teaspoon sugar and salt as needed. Mix well.
Add 1-2 green chillies slit across.
Keep covered and cook on low flame until oil floats on top.