Badami Paneer | Indian Cottage Cheese Curry with Almonds
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • Paneer (Cottage Cheese) – 400 gms, cut into 1 inch long cube
  • Tomato puree – ¼ cup (Store-bought or homemade)
  • Green chilli – 2
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – ½ tsp
  • Red chilli powder – ¼ tsp
  • Garam masala – ½ tsp
  • Fresh cream – ¼ cup
  • Sugar – 1 tsp
  • Salt to taste
  • Vegetable oil – 3 tbsp
  • Freshly chopped coriander leaves – handful to garnish
For the almond (badam) paste –
  • Almond – 15 to 20
  • Dry Kashmiri red chilli – 2
  • Onion – 1, large, roughly chopped
  • Ginger – 1 inch piece, roughly chopped
  • Garlic – 4 to 6 cloves
  1. Add all ingredients listed under Almond Paste into a grinder and make a smooth paste of it. Set it aside.
  2. Bring a pot of salted water to boil and add the paneer cubes to it. Let it boil for 5 more minutes and then remove from heat. Keep the paneer in the water until further use.
  3. Heat oil in a wok and add the green chillies and almond paste. Saute the almond mixture on medium to low heat for good 15 to 20 minutes until oil starts to release.
  4. Then add the tomato puree and saute for another 10 minutes on low heat.
  5. Now add all the powdered spices – turmeric powder, red chilli powder, coriander powder and cumin powder. Add sugar and season with salt. Add a splash of water and saute the spices on medium heat until oil starts to release again.
  6. Now add about a cup of water and bring it to boil. Once the water starts boiling, add the paneer cubes discarding the water in which paneer was parboiled.
  7. Cover and cook for 15 minutes so that the paneer cubes get infused with all the aromatic spices and achieve that succulent melt-in-mouth texture.
  8. Uncover and now add the cream keeping the heat on low; else the cream may curdle. Mix well and then bring to gravy to boil. Check and adjust the seasoning if needed.
  9. Sprinkle garam masala and freshly chopped coriander leaves and give a final mix. Serve hot with naan or roti.
Recipe by Flavor Quotient at