Badami Paneer Masala Gravy is the delicious paneer butter masala in Almond gravy. Here, the word Badami is derived from the Hindi word badam, aka almonds. Hence, this paneer butter masala is very much Badami & I bet you will love it.
Thus, let’s start discussing the obvious stuff first.
How’s the Taste of Badami Paneer Masala Gravy?
It is nutty, buttery, smooth & mildly spicy. Besides, if you want your Badami paneer a little teekhi, add achari curry powder. I know that achari masala is for achari paneer or achari tikka. But you can always use spicy curry powders in any gravy recipe of your choice. Isn’t it?
There’s one more spicy gravy powder that you can use. It’s the kolhapuri masala. I made kolhapuri paneer using the kolhapuri masala. Again, my family members were overjoyed eating it.
However, I assumed no one would eat it because of its strong & spicy flavours. But it went well. Therefore, you can try these masala powders in your paneer butter masala with almonds.
With this in mind, let’s begin cooking it for either lunch or dinner. So, here’s the item list for you.
Some Shortcuts You Can Take
This recipe is not too long as it is. However, we can shorten the time it takes to cook.
The soaking of almonds is the thing that occupies time. Hence when you are tight on time or are too lazy to cook (like me) and just want to get it done with, there are some shortcuts you can opt for.
The first is to use almond flour instead of soaking the almonds and making a paste out of it.
The second thing you could do is use cooked tomato sauce instead of tomato puree. This cuts the cooking time. Add this with almond flour after sauteeing ginger, garlic, and vegetables.
And lastly, if you are roasting whole spices for this recipe on the spot then you can use readymade or premade garam masala. this will save the time for roasting them separately.
Note: Add the dairy products like milk and cream after you cook the base and vegetables but before paneer. Add them slowly and gradually and keep stirring. Add a pinch of garam masala or Kasuri methi at the very last stage for aroma.
TR’s Extra Shots for Badami Paneer Masala Gravy
Here are some quick tips to help you cook the best Badami paneer masala gravy ever.
- Almonds – Peeling the almond skin won’t significantly change the taste. I would suggest you not rip off the skin.
- Paste – Make a thick paste. The almonds must not be coarsely ground. Add a little water to adjust the consistency of the paste.
- Butter – Swap butter with ghee if you prefer a delicate & soothing flavour. Even white butter is an excellent option. Try it.
- Heavy Cream – If the gravy is watery, add 1/4th cup heavy cream. It will improve the texture of your gravy. Keep flame low.
- Milk – Add almond paste & milk together. Almonds will prevent milk from curdling. Hence, avoid adding them separately.
Badami Paneer Masala Gravy FAQs
Post your query in the comments if you don’t find them below.
Is it necessary to soak almonds to make a paste?
No, even without soaking almonds, you can make the paste. Soaking makes almonds soft & easy to make a thick paste.
Shall I peel the almond skin or crush them with skin?
Almonds with or without skin won’t make a massive difference in the taste or texture of the gravy. Hence, I would suggest you let the skin of the almonds be as it is.
Can I swap almonds with cashews?
You can but not in this recipe because it won’t be Badami paneer. Instead, it will become Kaju paneer with cashew-based gravy.
Is milk important in the Badami paneer recipe?
It is necessary to integrate smooth & creamy flavours into the gravy; hence we will use milk. If milk isn’t available, then add heavy cream.
What type of butter shall I use here, salted or unsalted butter?
Unsalted butter is best because you will not have to worry about the extra salty taste. However, if using salted butter, then monitor the quantity of salt.
Can I use white butter?
Yes, you can use white butter too. The white or yellow colour of the butter won’t hinder the recipe’s colour.
Can I use milk malai in Badami paneer masala gravy?
You can, but it will not mix properly. Moreover, it will curdle under intense heat. If you insist on using it, then beat the malai & make it soft like cream. This way, it won’t curdle up.