Badami Matar Paneer was one of the few dishes I liked at an all-vegan dinner party a few months ago. A friend of mine who co-hosted this party along with me prepared this dish & I took the recipe from her and made a few tweaks. She had used soft Tofu & I subbed it with Paneer as we don’t like Tofu at home. It was so creamy and delicious that we absolutely loved it !
Almonds and Kasuri methi (dried fenugreek) leaves were given by Sasmita – my paired blogger – for this edition of Sshhhh Secret Cooking Challenge and it seemed the right time to share this recipe here. Sasmita has some great food pictures on her blog, and I particularly love how she captures the beverages !! Check out here what she cooked with the ingredients I gave her.
In the above dish, you could sub the paneer with Tofu / Tempeh for a 100% Vegan dish, but the kids loved this paneer dish a lot with Wholewheat Kalonji Naan and a salad.
Prep time – 15 mins, Cook time – 20 mins, Serves – 4
If like my kids, you are a Paneer-loving family, do check out the following paneer-based dishes on the blog:
Matar – Paneer (Peas – Paneer gravy)
Paneer Kulcha (stuffed flatbread)
Paneer Kebab (appetiser)
Pista Rasabali (a delicious sweet from orissa)
Mini Paneer & Spinach Tarts (Appetiser)
Paneer – 200 grams (sub with tofu if vegan)
Matar /Fresh or frozen peas – 3 handfuls
Frozen / fresh mixed veggies- 1/4 cup (I used baby corn, carrot, beans)
Salt – to taste
Oil – 2.5 TBSP
Onions – 1 small – sliced thin
Spice powders : Coriander powder 2 tsp, Cumin powder 1 tsp, Kashmiri Red chilli powder 1 tsp, Garam Masala 1.5 tsp
coriander leaves for garnish
PIN FOR LATER
Badam / Almonds – 1/3 cup – soaked in hot water for an hour
Pistachio – 2 tsp
Paneer / tofu grated – 3 TBSP
Kasuri Methi – 1 tsp
Khus khus / poppy seeds – 1 tsp (soaked in hot water for 30 mins)
Onions – 1 large
Tomato – 2 large
Dalchini / Cinnamon – 1/2 inch
garlic pods – 2 large
Ginger – 1 inch
Green chillies – 2 (adjust spice) – I used the really spicy variety
Saute the paneer cubes in a tsp of oil till slightly crisp , drain and soak in slightly salted warm water for 3-4 mins. Blanch all veggies with a pinch of salt, drain and reserve.
In a pan, add 1 TBSP oil, saute all the ingredients under “to grind” one by one except the first 5 ingredients. Let the onions and tomatoes saute well and shrink a bit. Cool this and grind with the rest of the ingredients to a smooth paste
In the same pan, add the remaining oil, add sliced onions and let them brown a bit, now add the ground paste and saute on low flame for 5-7 mins continuously till the oil separates. Now add the salt and spice powders and mix well. Next add the veggies and mix gently. Finally add the peas and sautéed paneer and adding 3-4 tsp of water to get to a gravy consistency if required, simmer it gently for 2-3 mins. Garnish with chopped coriander leaves and serve hot with Roti / Naan / Plain Pulav too