This Badami Paneer Korma has paneer cubes served in a nut-based creamy and luscious gravy. Cooked without tomato, this easy 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 of 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. Due to its versatility, paneer recipes are hugely popular for both everyday cooking, as well as in special menus.
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 rich paneer korma stands out as it is white and loaded with nutty flavours from all the nuts and seeds that form the base of the gravy. If you are looking for interesting Indian vegetarian recipes, then this paneer recipe will add some uniqueness to your dinner table!
Badami paneer korma recipe ingredients
- 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.
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.
A quick phone call to my aunt and a 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!
Safed shahi paneer korma curry recipe instructions
- Cut the paneer pieces into 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.
Serving suggestions
- Roti or Chapati: Soft and warm, simple roti or chapati can be the perfect everyday meal
- Paratha: I know some people prefer parathas over chapatis (read my husband)—this rich paneer korma recipe also pairs perfectly with parathas.
- Fried Rice: If you are a rice lover, then some jeera rice, vegetable fried rice is always an answer to it.
More paneer recipes
- 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
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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.
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