Badami Paneer Curry is a luscious, creamy and extremely delicious restaurant style masala made using paneer/cottage cheese and badam/almonds. Most often, paneer curries are creamy and mildly spiced but not this one. Although it is rich and creamy, it is also perfectly spicy and it pairs well with both simple and exotic Indian breads. To make curries creamy, we either use fresh cream or cashews but in this paneer badam curry, we use almond cream and it is such a game-changer!
Key Ingredients
Paneer, known as Indian Cottage Cheese is one of the main ingredients. I chopped it into small triangles for making it an appetizing visual treat. You can also make homemade paneer! Almonds are such an integral part of this curry and we will use them soaked, ground into a smooth paste. Onions are cooked, pureed and recooked to get a beautiful caramelized flavor. Thick Curd/Plain Yogurt replaces the use of the tomatoes in this Badami Paneer Curry. It also adds to the creaminess, counteracting with the sweetness of the onions. Spice Powders like Kashmiri Red Chilli Powder, Garam Masala Powder, Turmeric Powder, Cardamom Powder are used in making this masala gravy. Fresh Cilantro, Kasoor Methi & Green Chillies are used to flavor the curry too. For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Badami Paneer Curry
This Paneer Badam Curry recipe is beginner friendly and can be made by anyone, just don’t be intimidated by the number of steps. Follow the below tips and notes to make it right every single time.
Using fresh thick curd ensures the gravy is not too tangy and at the same time, turns out thick and creamy.I did not remove the skin of the almonds before making a paste, but you can deskin the soaked almonds for a whiter/paler almond cream.This curry is all about flavor and fragrance. Cardamom powder is absolutely essential to bring out the flavor of this curry.To keep paneer soft, always blanch paneer cubes in hot water and then directly add it to the gravy. I don’t recommend frying paneer as it hardens it quickly.
Substitutions & Variations
Along with almonds, you can also use cashews to enhance the flavor and creaminess of the curry. Use 1 tablespoon fresh cream at the end to further make it creamier. For vegan version, skip yogurt/plain curd altogether and use tofu in the place of paneer.
Storing & Serving Suggestions
Badami Paneer Curry tastes best when served hot with any Indian flat bread. Garnish with chopped almonds, finely chopped cilantro for a vibrant, restaurant style curry. Leftover curry can be stored in the fridge in an airtight container for a day, reheated before serving.
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Badami Paneer Curry Recipe with Step by Step Pictures
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.
Recipe Notes
Here is the recipe for homemade garam masala powder.Adjust spices as per preference.It is optional to add green chillies.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
