Rich, creamy, and finger-licking delicious. This Badami Paneer Curry or Paneer in a creamy almond curry has a beautiful, robust flavor from the almonds. Rich and delicate enough to suit even the most sophisticated palate and shine on important occasions, this paneer curry is really a breeze to make. Health-wise I am not doing well nowadays, so Diwali this time was a low-key affair as I couldn’t do much. Thankfully, the man of the house took charge, and we had a delicious meal on the day of Diwali (of course with my help). The blog has taken a backseat nowadays, and I really feel bad about it. I try to create at least three posts a week. I love doing blog posts, and being unable to do them frequently upsets me. There are highs and lows in a blogger’s life, but in between, one thing that keeps me motivated is your positive comments, folks. Your love for my posts keeps my spirits high and motivates me to continue. I made this Badami Paneer a few days before Diwali, and it was in my drafts folder. I thought I would share it today because it’s better late than never. This paneer in almond-based curry is wonderfully flavourful, and the best thing is that it’s straightforward. If you don’t want to eat shahi paneer but still want some creamy gravy, I suggest that you try this. It’s finger-licking delicious, and the bonus is that the kids love it. Whenever I make this curry, they polish their plate with naan dipped in this curry.
What Ingredients Are Needed for Making this Badami Paneer?
Paneer- I prefer to use my homemade paneer for this delicate curry. Homemade paneer is soft enough for the ultimate melt-in-the-mouth texture. If you use store-bought paneer, soak it in hot, salted water for 15 minutes. Almonds- Unsalted quality almonds are perfect for this recipe. Soak them in hot water for 30 minutes. Then, peel the skin off, and it’s ready to use. Cream- I have used heavy whipping cream; however, you can also use any other cream. Whole spices- Cinnamon, cloves, black cardamom, bay leaf. Ginger-Garlic Paste- I prefer my homemade fresh ginger-garlic paste. To do so, take equal amounts of ginger and garlic and make a fine paste. You can use store-bought paste as well. Kasoori Methi(dried fenugreek leaves)- They provide an intense fragrance to the gravy. It’s incredible how strong this spice is; only a minimal quantity is necessary to make this recipe. Spices- Turmeric powder, coriander powder, garam masala powder, salt, and a little red chili powder. Herbs- Onion, green chilies, fresh cilantro, and some oil.
You May Want To Check Out These Paneer Recipes As Well-
Lasooni Methi Paneer Lasooni Palak Paneer Paneer Masala Dhaba Style Kesaria Paneer Kali-Mirch / Saffron Flavored Black Pepper Paneer
What Can You Serve With This Paneer Recipe?
This goes well with bread or rice. You may also want to check out these recipes- Baked Amritsari Paneer Kulcha Baked Naan Bread Saffron Rice
