Paneer recipes for an exotic meal fit for the kings!
Paneer recipes are quick &easy and that makes them so popular. This Badami Paneer Korma is no different. All you have to do is make the nut-based creamy and luscious gravy and drop the paneer cubes in it. Cooked without tomato, this paneer recipe calls for simple ingredients like onion, ginger and garlic along with almonds & melon seeds to give a creamy texture to this dish. This paneer in white gravy pairs superbly well with Indian Naan bread or Fried Rice.
Paneer recipes are extremely popular in Indian cuisine. This popularity is owing to its ease in availability and the fact that it doesn’t have any particular taste of its own. So, everything depends upon the flavour and taste of the gravy which makes a paneer dish special.
Popular paneer recipes like Butter Paneer Masala are made with a tomato based gravy and are usually sweet and rich. It is very popular throughout the country and often one of the most ordered dishes at an Indian restaurant.
This Badami Paneer Korma in a white gravy recipe is lusciously rich and gorgeous for any fancy dinner table menu. Let’s take a look at the ingredients we would need for this quick & easy Paneer recipe:
Paneer or Cottage Cheese is a very popular source of protein for Indian vegetarian cuisine. It is freshly curdled cheese form cow’s milk or buffalo’s milk. The freshly prepared cheese is separated from the whey and allowed to hang in a muslin cheesecloth. This yields a solid piece of cheese which is then cut into pieces and added to dishes like this.
- Nuts & Seeds
Almonds, cashew, & melon seeds offer richness and a body to the gravy of this recipe. Those who are allergic to nuts can avoid adding nuts and go for seeds like sunflower seeds, pumpkin seeds, etc. In case you have run out of any nuts in particular, you can always use any other nut instead. However, this may alter the taste a bit. For instance, peanuts have a distinct taste, almonds have a particular taste to it as well. Cashews are quite neutral in taste and almost suitable as a substitute for any of these nuts.
Very few Indian spices are used in this recipe. As a recipe blogger, I keep a stock of spices in my pantry, however, this might not be the case with others. But this recipe calls for simplest of ingredients which are quite commonly used in Indian cooking. Here we would need Methi or Fenugreek Seeds, Cumin Seeds, Green Cardamom & dried Fenugreek leaves.
- Fresh Cream
As a final touch to the recipe, I have added some fresh cream. This is completely optional as this recipe is quite rich and decadent already.
I remember having this white paneer korma way long back at one of my aunt’s place. She would make a thick paste of all the ingredients together in a blender and then allow it to simmer till everything is cooked before adding the paneer.
The memories of that super delicious white shahi paneer came back rushing to me when I saw one of my blogging friends, Kankana post Safed Paneer on her Instagram profile.
A quick phone call to my aunt and little bit of research helped me with this recipe. Food memories are so imbued within our memories that you never know what brings them rushing back to you!
Popular Paneer recipes from my blog:
- Punjabi Palak Paneer Recipe [+Vegan Version]
- Honey Chilli Paneer Recipe
- Spicy Paneer Pakoda | Cheese Fritters Recipe
- Chanar Dalna Recipe | Bengali Paneer Kofta Curry
- 5-Minutes Quick Paneer Curry Recipe
- Malai Kofta Curry Recipe
Paneer recipes are easy and that makes them so popular. This Badami Paneer Korma is no different. All you have to do is make the nut based creamy and luscious gravy and drop the paneer cubes in it. Cooked without tomato, this paneer recipe calls for simple ingredients like onion, ginger and garlic along with almonds & melon seeds to give a creamy texture to this dish. It pairs superbly well with Indian Naan breads or Fried Rice.
- 200 gms Paneer
- 8 Almonds soaked and peeled
- 1 tbsp Melon Seeds
- 5-6 Fenugreek Seeds or Methi
- 1 Onion large, cubed
- 1 inch Ginger
- 4-5 Garlic Cloves
- 1 tbsp Refined Sunflower Oil
- 1 tbsp Ghee or Clarified Butter
- 1 tsp Dried Fenugreek leaves or Kasuri Methi
- 4 Green Cardamom
- ½ tsp Pepper powder
- ½ tsp Cumin Seeds
- 2 tbsp Fresh Cream optional
- ¼ tsp Shahi Garam Masala Or, any Garam Masala powder will do.
Cut the paneer pieces in small cubes
Heat refined oil in a pan. Add the Fenugreek seeds, cumin seeds, onion, ginger, garlic, almonds, melon seeds, cardamom and stir till the onions moisten up a bit. Add salt and pepper.
Now, take all of this in a blender and blend it into a smooth paste.
Note that it would be hot. Either allow it to cool down sufficiently, or if there is a small lid in the cover of your blending jar, use a kitchen towel instead. This would allow the steam to release. Be very careful!
Heat the ghee in the same pan and add this paste back in it. Turn the heat low and cook till you see the edges release a little bit of fat. You have to stir it regularly as it has a tendency to stick to the bottom of the pan.
Once this mix is done, add some water to adjust the consistency of the gravy. Drop the paneer cubes in it. Add the Garam Masala Powder and dried fenugreek leaves or kasuri methi.
Switch off the heat. Then add the fresh cream and give it mix. Serve with naans or rice.