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Badami Paneer

Course: Side Dish
Cuisine: Indian


  • 250 gms paneer; cut into cubes
  • ¼ cup almonds skinless
  • 1 medium red onion; chopped
  • 2 garlic cloves; chopped
  • ½ inch ginger; chopped
  • 1 ripe tomato; chopped
  • ¾ tsp turmeric powder
  • 1 ½ tsp red chilli powder adjust to heat preferences
  • ½ tsp coriander powder
  • 1 tsp fennel seeds
  • ½ tsp cumin seeds
  • 2 green cardamom
  • 3 cloves
  • Salt; to season
  • 3 tbsp vegetable oil
  • A pinch of sugar
  • 2 tbsp fresh coriander leaves; for garnish
  • 1 tbsp almond slivers/flakes; for garnish


  • Soak the almonds and remove the skin.
  • Heat oil in a pan (low heat) and add the whole spices (fennel, cumin, cloves and cardamom).
  • Allow the spices to infuse the oil, about 30 seconds and then add the garlic, ginger and onions.
  • Sauté till the onions are softened and just beginning to turn golden; then add the tomatoes along with a pinch of sugar and sauté for another 2-3 minutes till softened.
  • Remove from heat and cool. Then add this onion-tomato mixture along with the almonds into a blender and grind to a coarse paste without adding any water.
  • Add the ground paste to the same pan and place on low heat. Then add the turmeric, red chilli and coriander powder. Stir through and add 1 cup water.
  • Season with salt and add the paneer cubes. Add more water if the gravy feels too thick. Allow to simmer on low heat for 3-4 minutes.
  • Garnish with fresh coriander leaves and almond slivers.