Gravy, Sizzling Tastebuds

Badami Saag Paneer – no onion, no garlic version | Gluten Free Gravy {Can be Vegan too}

The prospect of joining this food blogging group – FoodieMonday BlogHop – was intriguing , especially considering the themes they had been dishing out for so long. So, armed with a membership that took longer than a tatkal ticket to confirm (& and all in good form :p), here’s my post for the week#171 themed “SaagSaga”.

So although at first I thought I could dish out the South Indian format of a saag (mashed up greens) known as Keerai Masiyal, one of the active group members Mayuri who kindly added me on here explained that they would be going for a classic version of the Saag. I had made sarson da saag with Makki di rotiearlier , so rummaging thru the fridge gave me access to fresh radish leaves and some spinach.

I combined both of them in a smooth and silky almond-based gravy that was nutty and delicious 🙂 this can be served with any pulav or roti / naan / kulcha . I served them with methi Thepla .


Let’s get to the recipe . I made just two servings considering it was for the little one, so pls adjust spice and quantity as required. 

Prep time – 15 mins, Cook time – 10 mins, serves – 2

Badami Saag Paneer – a GF gravy that’s served with any Indian Bread or steamed rice / Pulav 



For the gravy –

Spinach – a handful – washed and chopped

Fresh Radish leaves – 2 handfuls – washed and chopped fine

Tomato – 1/2 medium

Medium Onion chopped – 1/2 (1 didn’t use)

Ginger grated – 1/4 tsp

Salt – to taste

Soaked almonds – 8~10

Garam masala – 1/2 tsp

Cumin powder / roasted jeera powder – 1/2 tsp

Red chilli powder – 1/4 tsp

Sugar – 1/8 tsp (optional but recommended)

Chat masala and sliced almond slivers – for garnish

Oil – 1 tsp


Paneer chunks – 100 grams (Sub with Tofu for a vegan version)


How to :

Blanch the greens for 60 seconds, immediately dunk in ice water, drain and purée with the tomatoes, soaked n peeled almonds and onions if using to a smooth paste. 

In a pan, add oil, add the purée and let it simmer on a low flame, add all the other dry spice powders including salt and 2/3 cup water.

When the gravy starts thickening , add the paneer cubes as is it sautéed in a little butter or oil. Let it absorb all the flavours. 

Finish with chat masala and sliced almonds

Serve warm.


Linking this to Foodie Monday Blog Hop




  1. Welcome to the group, Kalyani! 🙂 The Badami Saag Paneer looks and sounds absolutely awesome!

  2. Awesome. Will serve this to Girish his diet is generally so bland. 😀 Jokes apart the saag sound so yum I will love it too.

  3. Mayuri Patel

    Next time definitely adding radish leaves to my saag preparation. Your saag looks so delicious. Welcome to the group Kalyani… yes getting into this group is like a long wait.

  4. Vidya Narayan

    The addition of radish leaves with spinach sounds fun. The creaminess of the gravy with almonds looks really rich plus healthy. Would mop this sabzi with methi theplas for company, any day! Kalyani, congratulations on your achievement and wishing you many more such memories. Welcome to the group!

  5. What a delightful recipe with nutrients!! It looks beautiful and creamy!!

  6. Poonam Bachhav

    Welcome to the group Kalyani. Your saag looks creamy and with radish leaves pairing with spinach and almonds it sounds healthy and delectable . Loved the presentation as well.

  7. Welcome to our group dear !!! Love the presentation first of all   The use of both radish leaves and spinach makes the dish more healthy as well.

  8. Welcome to the group Kal and I am laughing about the tatkal mention. Gravy looks super delicious with that almond in it. Lovely share

  9. Welcome to the group Kalyani. Saag looks superbly delicious. Loved you used almond to make the gravy thick and creamy. I can imagine the taste. Lovely share.

  10. preethi'scuisine

    Welcome to the group Kalyani.Saag Paneer looks so delish.Fab share for the theme.

  11. Happy to have you in the group, Kalyani, and looking forward to more of your posts. Adding Almonds to the radish and palak is such a great idea, Im wondering why I have not thought of it earlier. Im imagining the nutty and rich taste the saag would have. Lovely first share for the theme! Sujata Shukla from PepperOnPizza.

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