Almond & Paneer Recipe – Authentic Indian Butter Paneer

Last Updated on 1 month by Neha Deshmukh

Almond & Paneer Recipe – Authentic Indian Butter Paneer

Hey everyone! If you’re anything like me, you absolutely love a good paneer dish. And this one? This Almond & Paneer (think a super flavorful, slightly nutty Butter Paneer) is seriously special. I first made this for a Diwali gathering a few years back, and it was gone in minutes! It’s a little more involved than some paneer recipes, but trust me – the depth of flavour is SO worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average paneer dish. The almond paste base creates a richness and smoothness you won’t find anywhere else. It’s creamy, subtly sweet, and has a beautiful warmth from the spices. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian flavour. It’s comforting, flavourful, and perfect for a special occasion or just a cozy night in.

Ingredients

Here’s what you’ll need to create this delicious Almond & Paneer:

• 400 gms Paneer (Cottage Cheese)
• 0.25 cup Tomato puree (about 60ml)
• 2 Green chillies
• 0.5 tsp Turmeric powder
• 1 tsp Coriander powder
• 0.5 tsp Cumin powder
• 0.25 tsp Red chilli powder
• 0.5 tsp Garam masala
• 0.25 cup Fresh cream (about 60ml)
• 1 tsp Sugar
• 3 tbsp Vegetable oil
• 15-20 Almonds
• 2 Dry Kashmiri red chillies
• 1 large Onion
• 1 inch Ginger
• 4-6 Garlic cloves

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Kashmiri Red Chillies: These are key for that gorgeous red colour and mild heat. They add a beautiful hue without overpowering the flavour. If you can’t find them, you can substitute with regular red chilli powder, but the colour won’t be quite as vibrant.
• Almond Quality: Use good quality, blanched almonds for the smoothest paste. I prefer to soak mine in warm water for about 30 minutes before grinding – it makes them super easy to process.
• Paneer Types: Paneer varies a lot regionally! You can use store-bought or homemade. If using store-bought, I find slightly softer paneer works best as it absorbs the flavours better. Some people prefer a firmer paneer that holds its shape – it’s really down to personal preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing almond paste. Grind the almonds, dry red chillies, onion, ginger, and garlic into a really smooth paste. You might need to add a tiny bit of water to get it going, but keep it thick.
2. Next, gently boil the paneer cubes in salted water for about 5 minutes. This helps keep them soft and prevents them from crumbling in the sauce. Keep them submerged in the water until you’re ready to add them to the gravy.
3. Heat the vegetable oil in a wok or a deep pan. Add the green chillies and then pour in the almond paste. Now, this is where the patience comes in! Sauté the paste for 15-20 minutes over medium heat, stirring frequently, until the oil starts to separate from the sides. This is crucial for developing the flavour.
4. Add the tomato puree and cook for another 10 minutes on low heat, stirring occasionally. You want the tomato to cook down and lose its raw taste.
5. Time for the spices! Mix in the turmeric powder, coriander powder, cumin powder, red chilli powder, sugar, and salt. Sauté for a few more minutes until the oil releases again – you’ll know it’s ready when it smells fragrant.
6. Pour in 1 cup of water (about 240ml), bring to a boil, and then gently add the paneer cubes. Reduce the heat to low, cover, and simmer for about 15 minutes. This allows the paneer to soak up all those delicious flavours.
7. Finally, stir in the fresh cream gently. Sprinkle with garam masala and fresh coriander leaves. Serve hot with naan or roti!

Expert Tips

• Don’t rush the almond paste sautéing step! It’s the foundation of the flavour.
• Be gentle with the paneer – it’s delicate.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the paneer for tofu (firm or extra-firm, pressed to remove excess water) and the cream for cashew cream. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: Reduce or increase the amount of red chilli powder and green chillies to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This dish is perfect for Diwali, weddings, or any special occasion. My family always makes a big batch for celebrations.

Serving Suggestions

This Almond & Paneer is fantastic with:

• Naan bread (obviously!)
• Roti or chapati
• Steamed basmati rice
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce might thicken upon refrigeration, so you may need to add a splash of water or cream when reheating.

FAQs

1. What type of paneer works best for this recipe?

Honestly, it’s up to you! Softer paneer absorbs the flavours better, but firmer paneer holds its shape. Experiment and see what you prefer.

2. Can I make the almond paste ahead of time? How should I store it?

Yes, you can! Make the paste and store it in an airtight container in the refrigerator for up to 2 days. You can also freeze it for longer storage.

3. How can I adjust the spice level of this dish?

Easily! Reduce the amount of red chilli powder and green chillies. You can also remove the seeds from the green chillies to reduce their heat.

4. What is Kashmiri red chilli and why is it used? Can I substitute it?

Kashmiri red chillies are known for their vibrant colour and mild heat. They add a beautiful red hue to the dish without making it too spicy. You can substitute with regular red chilli powder, but the colour won’t be as bright.

5. My sauce is too thick/thin, how do I fix it?

If it’s too thick, add a little water or cream. If it’s too thin, simmer it uncovered for a few more minutes to allow it to reduce.

6. Can this dish be made in an Instant Pot?

Yes! Sauté the almond paste and spices in the Instant Pot using the sauté function. Then add the tomato puree, water, and paneer. Pressure cook on high for 5 minutes, followed by a natural pressure release. Stir in the cream and garam masala before serving.

Enjoy! I hope you love this Almond & Paneer as much as my family does. Let me know how it turns out in the comments below!