BADAMI PANEER (COTTAGE CHEESE IN ALMOND AND TOMATO SAUCE)

As per my promise, I am back with the recipe of “BADAMI PANEER”. This recipe was the other significant entrant on my Holi Platter (Thali) besides “MALAI DILKHUSH KOFTA” made out of Raw Bananas(refer to the recipe at).

This scrumptious almond-based gravy is colorful because of the addition of tomatoes and bell peppers. Subtle spices are used to enhance the aroma of the dishes.

It is again a no onion garlic recipe which is ideal for festive seasons. You will simply love the soft and delicious milky flavor of this dish. You can add other nuts also to this recipe to give it an interesting twist but I have avoided using other nuts simply to avoid the extra calorie intake.

Almonds are very good sources of vitamin E, manganese, magnesium, copper, riboflavin (vitamin B2), and phosphorus. These minerals in necessary amounts are required by our body to remain healthy. Though almonds are considered fatty, the good news is that they are good for our heart.

Almonds can be used to improve the texture and consistency of most gravy, as opposed to cashew nuts. I find that almond-based gravy tastes better and is also healthier than cashews nut.

So I am heading straight to sharing the details of the recipe without wasting time in explaining the rich texture of the gravy. It is light on your palate and can be relished likewise by adults and kids.

Preparation Time: 30 Minutes

Cooking Time: 15 minutes

Serves: 4 People

Ingredients:

Paneer Cubes (cottage Cheese): 250 gms

Finely Chopped Tomatoes: 1 cup

Long Strips of Green, Yellow and Red Bell Peppers: 1 Cup

Grated Ginger: 2tsp

Turmeric Powder: ½ tsp

Carom Seeds: 1 tsp

Garam Masala Powder: ½ Tsp

Whole Cumin Seeds: 2 tsp

Sauf(Fennel powder) Powder: ¼ tsp

Chilli Powder: 1 tsp

Butter Milk: 1/2 Cup

Salt: As required

Oil: 1 tbsp

Sprigs of Coriander Leaves to garnish

To Be Grounded in a Smooth Paste:

15 almonds soaked in water (It is advisable to soak them overnight)-You can add little milk instead of water to make a smooth paste.

Method:

1.    Marinate the paneer cubes with grated ginger, salt, turmeric powder, carom seeds and chili powder for 15 minutes.

2.    Fry the marinated paneer cubes in a pan (use ½ tbsp. oil) till they turn golden on both the sides.

3.    Remove the fried paneer and set it aside to prepare the gravy.

4.    Heat the remaining oil in the pan and add cumin seeds and allow it to crackle.

5.    Add chopped tomato and cook till the raw smell disappears and it starts leaving the sides of the pan. 

 

6.    Once the tomatoes are cooked, add chopped strips of bell pepper and stir it for few minutes.

7.    Next step is to add Kitchen king Masala, Fennel Powder and Garam Masala Powder. Stir it till it gets dissolved uniformly with the tomatoes and bell peppers.

8.    Now its turn to add the almond paste and cook it over medium flame till 10-12 minutes.

9.    Add butter milk (Don’t add this slowly or else there are chances of it getting curdle up and the final dish will not be that appealing) and let it cook for 5 mins with the lid closed and occasional stirring.

10. At this stage you can add salt as per taste. Be careful since the fried paneer already contains salt.

11. If required add water to adjust the consistency. It should be semi thick gravy.

12. Add the fried paneer to the gravy and simmer for 2 minutes or till you get the desired curry consistency.

13. Let the curry sit for 10 mins before serving. Garnish with coriander leaves.

Now it’s all ready to be served with rotis, naan, paratha or chapatti or simple vegetable pulav.

Hope you will enjoy your meal with heart healthy almonds. Savor the Food for Life!