How to make Badami Paneer Masala - SK Khazana -
A rich and creamy paneer dish – best served with paratha or naan
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Almond paste (आलमंड पेस्ट), Paneer (cottage cheese) (पनीर)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Ambat Batata Hariyali Curry Vegetable Stew Aloo Gobhi ki Sabzi - SK Khazana
Badami Paneer Masala - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Badami Paneer Masala - SK Khazana Recipe
Almond paste blanched, peeled and ground 1/2
Paneer (cottage cheese) cut into 1 inch cubes 250 grams
Oil 2 tablespoons
Fennel seeds (saunf) 1 teaspoon
Cloves 3
Ginger chopped 1 inch
Onions sliced 2 medium
Tomatoes chopped 2 medium
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Fresh ceram 2 tablespoons
Fresh coriander sprigs for garnish
Method
Step 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.
Step 2
Add tomatoes, mix well, cover and cook till tomatoes are pulpy.
Step 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.
Step 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.
Step 5
Add salt and mix. Add paneer pieces and mix gently. Take the pan off the heat.
Step 6
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
