Badami Paneer Curry


Badami Paneer Curry


  • 250 gms Pan Fried/Cubed Paneer
  • 1 tbsp Ghee/Oil
  • Everest Hing Powder
  • 1 tbsp minced Garlic
  • 1 tsp minced Ginger
  • ½ cup chopped Onions
  • ½ cup chopped Bell Pepper
  • ¾ cup Tomato Sauce
  • 1.5 tbsp Almond Flour
  • 1 tsp Everest Kutilala Powder
  • 1 tbsp Everest Shahi Paneer Masala
  • 1 tbsp Everest Kasuri Methi


  • In a wide skillet heat up ghee. Once hot, add in ginger, garlic and sauté for 30 seconds.
  • Add in onion and bell pepper chunks and sauté for 1 minute.
  • Add in the tomato sauce and almond flour and stir continuously for 1 minute for the almond flour to cook through.
  • Add water and stir once.
  • Lower the heat to low setting .
  • Cover the pan with a lid and let it simmer for 5 mins.
  • Open the lid and add Everest Shahi Paneer Masala and other spices and salt to taste.
  • Cook for 2 mins.
  • Slowly pour in the cream, a tbsp at a time and keep stirring the gravy.
  • Add in room-temperature milk slowly while stirring the gravy to avoid any curdling or splattering.
  • Cook covered for 2 mins.
  • Now add in cardamom, sugar and Everest Kasuri Methi.
  • Add paneer.
  • Let it cook for 3-4 mins covered on low heat.
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