|paneer recipe with almonds - paneer badami|
Paneer or cottage cheese is a common ingredient in the Punjabi menu, if not the Indian menu. It is fast becoming a widely popular ingredient in the rest of the country as well so much so that now it's cousin is being used as a substitute in the form of tofu.
Paneer is a royal ingredient that gives you tantalizing curries.
I do not make it often, for it is packed with proteins and raises uric acid. Nevertheless when I do make, it is always paneer burji, which is a blend of roasted onions, tomatoes with a hint of garlic-ginger. Voila! It's as simple as this.
So coming back to paneer badami recipe, I avoid using butter or too much greasy products in my food - yeah, you have got it right! Health comes first for me.
I have kept dry roasted and powdered almonds, sesame seeds (til), flax seeds, and poppy seeds. This blend of nuts is often used to thicken some of my paneer curries.
So yesterday I was in no mood of cooking, but had to cook something for dinner. Amit wanted paneer sabzi. I did not have cottage cheese in stock. But I did not tell him. then we would be tempted to go for dinner outside or buy paneer from the dairy.
I decided to make paneer first. Then immediately pressed it under a heavy utensil so it was ready for cutting when I needed it for the curry.
Meanwhile, I started with chopping onions, capsicum, and tomatoes. Thought I would make kadahi paneer. I do not know what to name this dish, but it promises to tantalize your taste buds.
It reminds me of the taste of kadahi paneer that we used to relish in a local restuarant in the Delhi Cantt. area - unforgettable, unique taste.
So let's come back to this paneer badaami recipe - I decided to call it paneer badaami!
1 big cardammom
1 small cardamom
1 laung (clove)
I small size dalchini
4-5 onions (I used shallots)
1 tbsp- ginger-garlic paste
1 tbsp- oil
1/4 cup- curd
Garam masala/kadahi masala
1 shimla mirch (capsicum)
2 tbsp- roasted & powdered almond, khaskhas, til, alsi - if you have only almonds, you can roast and powder them
1 tbsp- roasted oats (optional)
salt, turmeric, black pepper
|paneer badami curry|
- Chop onions. Keep aside.
- Chop shimla mirch. Keep aside.
- Make tomato puree (I simply boiled tomatoes and used them as is)
- Mix the almond, poppy and other nuts powder with roasted oats powder. Mix this powder with water.
- Take a pan and add oil.
- When it is hot, drop in laung, badi elaichi, choti elacihi, dalchini.
- Saute for a minute.
- Next add chopped onions and saute well.
- You may add little salt on the onions. Tip from my MIL - onions cook faster this way.
- Add capsicum.
- Now add gnger-garlic paste. Bhuno.
- Next add tomato puree and cover & cook for 2-3 minutes.
- Open the lid and mix everything well.
- When tomatoes are done, mix the oats+almond paste. Saute it well on medium flame until the rawness goes.
- Next add curd and mix it well with the masala.
- Now add salt, haldi, black pepper, and garam masala. Bhuno again.
- Add kasuri methi.
- When done, add water.
- When you think the curry is done, add paneer pieces and enjoy this paneer badaami with roti or rice.
- Looking for no butter buttery peas paneer? Here it is.
- If you are looking for another tempting besani paneer recipe, here it is.
- Here is the recipe for no butter kadahi paneer.