Skip to main content

Paro Paneer Reshmi: A Royal Butterless Butter Paneer Recipe

paneer reshmi butterless, no cream, no cahsews

Paneer recipes are widely loved by one and all.

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.

no cream butterless butter paneer reshmi

paneer reshmi quick healthy paneer paro butterless, no cream

paro paneer butterless butter paneer recipe for beginners

So let's come back to this paneer badaami recipe - I decided to call it paneer badaami or butterless butter paneer or paneer reshmi or even paneer paro!

Do check the video below for the quick recipe of paneer reshmi for beginners:





Ingredients
Paneer
1 big cardammom
1 small cardamom
1 laung (clove)
I small size dalchini
4-5 onions (I used shallots)
2 tomatoes
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 - (should be 10-12 almonds, 2 tbsp each til, poppy seeds, and flax....dry roast each ingredient...let it cool, grind and store in refrigerator  use this powder for curries)
1 tbsp- roasted oats (optional)
Kasuri methi
salt, turmeric, black pepper

Procedure
paneer badami curry


  1. Chop onions. Keep aside.
  2. Chop shimla mirch. Keep aside.
  3. Make tomato puree (I simply boiled tomatoes and used them as is)
  4. Mix the almond, poppy and other nuts powder with roasted oats powder. Mix this powder with water.
  5. Take a pan and add oil.
  6. When it is hot, drop in laung, badi elaichi, choti elacihi, dalchini.
  7. Saute for a minute.
  8. Next add chopped onions and saute well.
  9. You may add little salt on the onions. Tip from my MIL - onions cook faster this way.
  10. Add capsicum.
  11. Now add gnger-garlic paste. Bhuno.
  12. Next add tomato puree and cover & cook for 2-3 minutes.
  13. Open the lid and mix everything well.
  14. When tomatoes are done, mix the oats+almond paste. Saute it well on medium flame until the rawness goes.
  15. Next add curd and mix it well with the masala.
  16. Now add salt, haldi, black pepper, and garam masala. Bhuno again.
  17. Add kasuri methi.
  18. When done, add water. 
  19. When you think the curry is done, add paneer pieces and enjoy this paneer badaami with roti or rice.
  20. Looking for no butter buttery peas paneer? Here it is.
  21. If you are looking for another tempting besani paneer recipe, here it is.
  22. Here is the recipe for no butter kadahi paneer. 
Here's another paneer recipe - paneer badami.
besani paneer


palak paneer


















paneer kofta
paneer biryani

Comments

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body. Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets.  How long should millet be soaked before cooking? Soaking the millets overnight is a safe practice. Soaking breaks down the phytic acid in millets or for that matter grains and nuts. Phytic acid hinders the absorption of minerals and nutrients in food, including calcium, iron, and zinc. How? Phytates bind to minerals and nutrients and make their absorption difficult in the gut. Your tummy finds it tough to digest millets in that case. So soaking millets and draining off that soaked water makes it easier on your tummy.  Are millets safe for thyroid? Does

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate