Handi Paneer Recipe

Handi paneer is a delicious and creamy gravy cooked in a handi. A handi is a type of a pot used in Indian cooking which has a shallow depth and a wide bottom. If you do not have a handi, then you can still make paneer handi in a pan or a kadai (wok).

It is called handi paneer because it is made in one pot. Handi is cooking in one pot. I usually make this in a clay pot. you make also make it in the usual vessel. It still tastes the same good

Handi Paneer is a mouth-watering vegetarian recipe that is a perfect main dish. With this extremely delicious and spicy dish, you can create a restaurant-like experience at your home for your loved ones.

This handi paneer is best served hot or warm with tandoori rotis or plain naan or butter naan or parathas or rotis or cumin rice or biryani rice. It can also be had with plain steamed rice.

Handi Paneer is also a yummy recipe to make if you are hosting a party or a family dinner. Do try this recipe, rate it and let us know how it turned out to be.

Ingredients for Handi Paneer

200 grams of Paneer (cottage cheese)
2 tablespoons Ghee
1 teaspoon Ginger Garlic Paste
3 finely chopped onion
½ cup finely chopped tomatoes
2-3 green chilies chopped
¼ teaspoon turmeric powder (ground turmeric)
¼ teaspoon garam masala powder
¼ teaspoon Kashmiri red chilli powder
¼ teaspoon black pepper
1 cup water or add as required
salt as required
½ teaspoon kasuri methi
2 stalks chopped coriander leaves
½ cup fresh curd (yogurt)

Instructions for Handi Paneer

Cut the paneer into cubes.
Heat 2 tablespoons ghee in a heavy handi or pan or kadai. Keep the heat to a low.
Add finely chopped onions and saute them till the onions are slightly brown.
Then add 1 teaspoon of ginger garlic paste, 2-3 green chili (slit), and 1 tablespoon of chopped coriander leaves. sauté for some seconds till the raw aroma of ginger and garlic goes away.
Then add chopped tomato and let it cook for another 5-6 minutes or till the tomato water dries up.
The tomatoes have to be cooked very well and oil should release from the sauteed onion-tomato mixture.
Add turmeric powder, Kashmiri red chili powder, black pepper, and garam masala powder, and cook for 2 minutes on medium heat.
Mix the spice powders and saute for half a minute. Stirring often sautes the masala till you see oil releasing from the sides.
Now add whipped yogurt and cook till the masala dries up.
Add half a cup of beaten curd and cook for 2-3 minutes, before adding salt. Add a cup of water and bring it to a boil.
Stir and mix again to a smooth curry. Season with salt as per taste and mix again.
Add 200 grams of paneer cubes and stir to mix.
Cover the handi with a lid and Simmer the gravy for 6 to 7 minutes on medium-low heat.
Then add ½ teaspoon kasuri methi (dried fenugreek leaves) which have been crushed. Stir to gently mix.
Turn off the heat. Serve in a large bowl and sprinkle coriander leaves over the dish.

Serving suggestions

Serve in a large bowl and sprinkle coriander leaves over the dish. You can garnish this recipe with dry fruits and nuts. You can also garnish this dish with grated coconut.

Serve paneer handi hot or warm with naan or chapati or plain paratha or butter naan or cumin rice or saffron rice.

You can also Serve paneer handi hot or warm with naan or tandoori roti or khasta roti or phulka or plain paratha or lachha paratha or pudina paratha or Malabar paratha or butter naan or saffron rice or jeera rice.

Tips and Variations

Use fresh paneer.
You can garnish the dish with fresh malai to make it richer.
You may serve this recipe in mitti ki handi to give a perfect look in front of your guest.
This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
You can also use any neutral flavored oil instead of ghee.
Cooking the Paneer in a handi gives it a unique and delicious flavour.