Badami Paneer Curry | Restaurant Style Badami Paneer Masala
Learn how to make Badami Paneer Curry recipe with detailed step by step pictures. Restaurant Style Badami Paneer Masala – perfect with any Indian bread!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 3 Medium Onions Roughly Chopped
- ¼ cup Almonds
- 200 Grams Paneer/Cottage Cheese
- ¼ cup Thick Curd
- 1 tablespoon Oil
- 1 tablespoon Butter
- 1 Dry Bay Leaf
- 2 Cloves
- 2 Cardamoms
- 1 Cinnamon Stick
- ½ teaspoon Shahi Jeera
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Lemon Juice Half a Small Lemon
- ¼ teaspoon Turmeric Powder
- ½ tablespoon Kashmiri Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Cardamom Powder
- 1 teaspoon Sugar
- 1 teaspoon Kasoor Methi
- 1-2 Green Chillies
- 2-3 tablespoon Finely Chopped Cilantro/Coriander Leaves
- Salt as needed
- Water as needed
Instructions
- 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.
- Add ¼ teaspoon cardamom powder and 1 teaspoon kasoor methi. Mix well.
- Meanwhile cut 200 grams paneer/cottage cheese into triangles or cubes. Soak in hot water for 5 mins.
- Add paneer it to the curry. Garnish with 2-3 tablespoon finely chopped fresh cilantro. Remove from heat.
- Serve hot with any Indian flat bread of your choice.
Notes
- Here is the recipe for homemade garam masala powder.
- Adjust spices as per preference.
- It is optional to add green chillies.
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