Badami Paneer

Ingredients

• 200 gpaneer
• 35 g (¼ cup)almonds
• 1 mediumonion, thinly sliced
• 1 mediumtomato, roughly chopped
• ½ inchginger, grated
• 1 teaspoonfennel seeds
• 2green cardamoms
• 4cloves
• ½ teaspooncumin powder
• ½ teaspooncoriander powder
• 1 teaspoonturmeric powder
• 1 teaspoonchilli powder
• A pinchsugar
• To garnishfresh coriander
• A fewslivered almonds
• To tastesalt
• To taste; plus 15 ml (1 tablespoon) for the sauceoil

Instructions

1. 1

   Soak the almonds

   Soak the almonds for a few hours, then remove their skins.

2. 2

   Season the paneer

   Cut the paneer into bite-sized cubes. Rub them with salt and ½ teaspoon of the turmeric.

3. 3

   Fry until golden

   Heat some oil in a pan and shallow-fry the paneer until golden on all sides. Set it aside.

4. 4

   Infuse the oil

   In the same pan, add 15 ml (1 tablespoon) of oil, then the fennel seeds, cardamoms and cloves. Let them sizzle to flavour the oil.

5. 5

   Cook the onion

   Add the grated ginger and sliced onion, then season with salt, the remaining turmeric and the sugar. Cook until the onion is lightly golden. The ingredient list specifies ginger, although the source method refers to garlic.

6. 6

   Blend the sauce

   Transfer the onion mixture to a blender with the tomato and peeled almonds. Blend to a smooth or coarse paste, as you prefer.

7. 7

   Cook the spices

   Return the paste to the same pan and stir in the cumin, coriander and chilli powders. Cook for a few minutes, until the raw tomato aroma has gone.

8. 8

   Simmer the paneer

   Add the fried paneer and 120 ml (½ cup) water, then stir and cook for a couple more minutes. Taste and add salt if needed.

9. 9

   Garnish and serve

   Finish with finely chopped fresh coriander and slivered almonds.

What is badami paneer?

Badami means almond, and this dish brings paneer together with an almond-based sauce. It draws on the Indian tradition of richly spiced gravies, where nuts can add body as well as a gentle sweetness.

Here, fried paneer gives the sauce a satisfying centre, while tomato and whole spices keep the almond paste savoury and aromatic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 10g protein, 13g carbs, 19g fat.

Paneer supplies much of the protein and fat, while the almonds add further fat and some protein. The onion, tomato and sauce contribute carbohydrates; serve a moderate amount of rice or flatbread alongside, with vegetables to balance the meal.

The almond base

Peeled almonds: soaking makes their skins easier to remove before blending. The recipe leaves the texture up to you, so blend to a smooth paste for a more even sauce or stop while it is still slightly coarse.

Frying the paneer

Golden edges: shallow-frying gives the paneer colour and helps it hold its shape when added to the sauce. Turn the cubes so they brown on all sides, then set them aside rather than leaving them in the pan while you build the gravy.

Building the flavour

Whole spices: let the fennel, cardamom and cloves sizzle briefly in the oil to release their aroma. Keep the heat moderate so they flavour the oil without scorching.

Onion and ginger: cook the sliced onion until lightly golden before blending. The supplied method says garlic, but garlic is not in the ingredient list; ginger is listed, so this version follows the listed ingredients.

Getting the sauce right

Ground spices: stir the cumin, coriander and chilli powders into the blended paste and cook until the raw tomato smell fades. This gives the spices a little time to mingle with the sauce.

Water: add the specified 120 ml (½ cup) with the paneer, then simmer for a couple of minutes. The sauce should coat the cubes; adjust its consistency only if needed.

Timing and serving

Soaking time: the almonds need a few hours to soak, so start them ahead; this preparation time is separate from the stated 35-minute total recipe time. Once they are ready, the paneer and sauce come together in stages in the same pan.

On the plate: serve the curry with rice or flatbreads to catch the sauce. A simple vegetable side can add freshness and contrast.

Recipe notes & tips

• Soak the almonds for a few hours so their skins come away more easily.
• Brown the paneer in batches if the pan is crowded.
• Keep the whole spices moving as they sizzle so they do not burn.
• Choose a smooth or coarse blend according to the sauce texture you prefer.
• Taste for salt after adding the water and paneer, then adjust before garnishing.

Variations

• More heat: increase the chilli powder to suit your preference.
• Smoother gravy: blend the onion, tomato and almonds until completely smooth.
• More texture: leave the almond paste slightly coarse.
• Fresh finish: add extra chopped coriander just before serving.
• Richer garnish: scatter on a few more slivered almonds at the table.

Common mistakes to avoid

• Skipping the soak: the almond skins are harder to remove; allow a few hours for soaking.
• Burning the whole spices: they can turn bitter; let them sizzle briefly over moderate heat.
• Crowding the paneer: it may colour unevenly; fry in batches if needed.
• Leaving the onion pale: it misses the method's lightly golden cue; cook it a little longer before blending.
• Adding paneer too early: it can spend too long simmering; return it to the sauce for the final couple of minutes.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions