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A luxurious and creamy Mughlai curry made with soft paneer cubes simmered in a rich gravy of almonds, cashews, and aromatic spices. This mildly spiced dish is perfect for special occasions and pairs beautifully with naan or jeera rice.
For 4 servings
Prepare Nut Paste and Paneer
Sauté Aromatics and Onions
Build the Gravy Base
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A luxurious and creamy Mughlai curry made with soft paneer cubes simmered in a rich gravy of almonds, cashews, and aromatic spices. This mildly spiced dish is perfect for special occasions and pairs beautifully with naan or jeera rice.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 524.54 calories per serving with 17.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Replace paneer with firm tofu (pan-fried), ghee with a neutral oil, and use cashew yogurt and full-fat coconut cream instead of dairy curd and cream.
For a more royal touch, soak a few strands of saffron in 2 tablespoons of warm milk and add it along with the fresh cream at the end.
For a nut-free version, replace almonds and cashews with an equal amount of melon seeds (magaz) and increase poppy seeds to 2 tablespoons.
Add 1/2 cup of blanched green peas or lightly sautéed bell pepper strips along with the paneer for added texture and nutrition.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Almonds and cashews provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
Paneer and curd are rich in calcium and phosphorus, crucial minerals for maintaining strong and healthy bones and teeth.
One serving of Badami Paneer contains approximately 450-500 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the cream and curd.
Badami Paneer is a rich and calorie-dense dish. It offers benefits like protein from paneer and healthy fats from almonds. However, due to the use of ghee and cream, it is high in saturated fat and should be enjoyed in moderation as part of a balanced diet, especially for those monitoring calorie or fat intake.
Yes, you can easily make it vegan. Replace paneer with firm tofu, ghee with a neutral oil like sunflower or canola, and use a plant-based yogurt (like cashew yogurt) and full-fat coconut cream instead of dairy curd and cream.
A grainy texture usually means the nut paste wasn't blended smoothly enough. Ensure you soak the nuts in hot water for at least 30 minutes and use a high-powered blender. If it's still not smooth, you can strain the paste through a fine-mesh sieve before adding it to the pan.
Absolutely! This curry stores well in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop, adding a splash of milk or water to adjust the consistency if needed.