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Badami Methi Paneer Masala

make a delicious curry with cottage cheese cooked in rich,creamy almond gravy!
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Priya Shiva


  • Paneer/Cottage cheese - 200 gm chopped into equal cubes
  • Kasuri Methi/Dried fenugreek leaves - 3 tbsp
  • Onion - 1 chopped
  • Tomatoes - 3 chopped
  • Garlic cloves - 6
  • Ginger - 2 tsp chopped
  • Almond/Badam - 20
  • Fresh cream - 2 TBSP
  • Cumin seeds - 1 tsp
  • Garam Masala - 1 tsp
  • Red chilli Powder - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Salt to taste
  • Vegetable Oil - 2 tbsp
  • Coriander leaves for garnishing


  1. Soak almonds in some warm water for 15 minutes.

  2. Soak dried fenuugreek leaves is some water.
  3. Add chopped onion, tomatoes, almonds, ginger, garlic in blender and blitz it to make a paste.

  4. Heat a non-stick griddle/tawa and toast paneer cubes using 1 tbsp oil till they turn light brown on all sides. Keep this ready in a separate bowl.
  5. Add 1 tbsp of oil in a frying pan and when oil is warm, add cumin seeds and saute till they crackle.
  6. Add almond-tomato paste and saute for few minutes till oil separates from the gravy.
  7. Now add turmeric powder, garam masala, red chilli powder, sugar and mix it well.

  8. Add dried fenugreek leaves and mix well.
  9. Lower the flame, add paneer cubes and salt. Mix it gently.
  10. Let it simmer for 2 minutes. You can add some water if you feel the gravy is too thick.
  11. Beat the cream nicely, add it in the pan and mix well.
  12. Transfer into a bowl, garnish it with some coriander leaves and serve it hot with flat bread or rice.