Badami Paneer Masala - SK Khazana

A rich and creamy paneer dish – best served with paratha or naan This is a Sanjeev Kapoor exclusive recipe.

New Update
Badami Paneer Masala - SK Khazana

Main Ingredients Almond paste, Paneer (cottage cheese)
Cuisine Indian
Course Main Course Vegetarian
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Badami Paneer Masala - SK Khazana

  • 1/2 Almond paste blanched, peeled and ground
  • 250 grams Paneer (cottage cheese) cut into 1 inch cubes
  • 2 tablespoons Oil
  • 1 teaspoon Fennel seeds (saunf)
  • 3 Cloves
  • 1 inch Ginger chopped
  • 2 medium Onions sliced
  • 2 medium Tomatoes chopped
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • to taste Salt
  • 2 tablespoons Fresh ceram
  • for garnish Fresh coriander sprigs


  1. Heat oil in a non-stick pan, add fennel seeds and saute till their colour changes. Add cloves, ginger and onions, mix and sauté till onions are golden.
  2. Add tomatoes, mix well, cover and cook till tomatoes are pulpy.
  3. Add red chilli powder, turmeric powder and cumin powder, mix well and saute for 1 minute. Add salt, mix well and cook for 30 seconds. Take the pan off the heat and let the mixture cool slightly. Transfer into a blender jar and blend into a fine paste.
  4. Heat another non-stick pan, add the ground paste and saute for 1-2 minutes. Add almond paste and fresh cream, mix well and cook for 1-2 minutes.
  5. Add salt and mix. Add paneer pieces and mix gently. Take the pan off the heat.
  6. Transfer into a serving bowl, garnish with coriander sprig and serve hot.