Badami Paneer
Soft paneer cubes simmered in a mildly spiced almond gravy with onion, tomato, and warm spices. This rich North Indian curry feels festive but is simple enough to make at home for a special lunch or dinner.
For 4 servings
- prep · ~20 min
Soak and peel the almonds.
Soak the almonds in hot water for 20 minutes, then slip off the skins and keep them ready.
- saute · ~11 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds, bay leaf, and green cardamom; let them sizzle for 30 seconds.3.Add onion, ginger, garlic, and green chili; cook until the onion softens and turns light golden, 5 to 6 minutes.4.Add tomato and cook until soft and pulpy, 4 to 5 minutes.TIPKeep the heat medium so the spices bloom without burning. - mix · ~5 min
Blend the gravy base.
Cool the onion mixture slightly, then blend it with the soaked almonds and a little water to a smooth paste.
- saute · ~5 min
Cook the almond masala.
1.Pour the blended paste back into the pan.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook on medium-low heat, stirring often, until the masala thickens and smells rich, 4 to 5 minutes. - simmer · ~4 min
Add yogurt, milk, and water.
Lower the heat and stir in the whisked yogurt slowly. Add milk and water, mix well, and let the gravy come to a gentle simmer.
TIPStir continuously while adding yogurt so the gravy stays smooth. - simmer · ~5 min
Simmer the paneer in the gravy.
Add the paneer cubes, garam masala, and crushed kasuri methi. Simmer gently for 4 to 5 minutes until the paneer is heated through and the gravy turns creamy.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, naan, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend the onion-tomato-almond mixture very smooth; any graininess will show in this mild gravy.
- 2Cool the masala slightly before blending to avoid pressure buildup and to keep the paste silky.
- 3Add the whisked yogurt on low heat and stir constantly so the gravy does not split.
- 4Do not boil the curry hard after adding milk and yogurt; keep it at a gentle simmer for a creamy finish.
- 5Add paneer only in the last few minutes so it stays soft instead of turning chewy.
- 6If using refrigerated paneer, soak the cubes in warm water for 10 minutes before adding.
- 7The gravy thickens as it rests, so loosen it with a splash of hot milk or water before serving leftovers.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and sauté the onion-tomato base a little longer on medium-low heat for a lighter but still rich curry.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase almonds slightly, and use extra ginger and tomato for a sattvic-style festive gravy.
veganVegan
Replace paneer with firm tofu, yogurt with plain plant yogurt, and milk with cashew or almond milk for a dairy-free version.
shahiShahi
Add a few saffron strands soaked in warm milk or a little rose water for a more royal, celebratory North Indian finish.
Why this is on our healthy list.
Protein from Paneer and Dairy
Paneer, yogurt, and milk make this curry satisfying and help turn it into a more substantial vegetarian main dish.
Healthy Fats from Almonds
Almonds add richness along with nourishing fats and a creamy texture that reduces the need for heavy cream.
Aromatic Spices with Added Depth
Ginger, garlic, cumin, coriander, and cardamom bring flavor complexity while keeping the dish warmly spiced rather than overly hot.
Frequently asked questions
Yes. Make the gravy a day ahead and refrigerate it, then reheat gently and add paneer shortly before serving so it stays soft.
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