DHABA STYLE HANDI PANEER | हांडी पनीर | HANDI PANEER RECIPE

 

Handi Paneer is a mouth-watering vegetarian recipe. With this extremely delicious and spicy dish, you can create a restaurant-like experience at your home for your loved ones. A tempting dish of paneer masala is something no one can ever resist, and Handi Paneer is the special creamy and spicy recipe. Pair this delectable paneer dish with some hot and piping parathas to treat your family a palatable dinner or lunch.

This spicy dish of paneer is very wonderful that no one can live without tasting it. Here we have brought you delicious Handi Paneer recipe, tomato and onion have been used with whole spices.  You can create a restaurant-like experience at your home for your loved ones, enjoy this cheese vegetable with dinner with hot paranthas or with the family in lunch.

 

HANDI PANEER INGREDIENTS –

• Cottage Cheese - 200 grams
• Onion – 2 medium size, finely chopped
• Tomato - 2, finely chopped
• Green chili - 3
• Capsicum – 50 gm, finely chopped
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1 tsp
• Coriander Powder - 1 tsp
• Kashmiri Chilli Powder - 1 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Oil – 2 tbsp

Whole Spices –

• Red Chilli- 1-2
• Cinnamon –
• Bay Leaf - 1
• Clove – 2 – 3
• Cumin Seed – 1 tsp
• Carom Seed (Ajwain) – 1 tsp
• Black Pepper - 4-5
• Green Cardamom – 2
• Single strands of mace – 2
• Kasuri Methi – 1 tsp
• Star Anise - 1
• Salt to taste 
• Water as required
• Coriander Leaves - 2 tsp, chopped

INSTRUCTIONS To HANDI PANEER–

1. Put oil in a Handi, then add 1 small tej patta (bay leaf), 1-inch cinnamon, 2 cloves, 2 green cardamoms and 2 single strands of mace.
2. Add chopped onions and stir fry on medium flame, first the onions will turn translucent. Continue to saute them. For quick cooking of onions add a pinch of salt. Saute till the onions turn golden.
3. Add 1 teaspoon ginger-garlic paste or 1-inch ginger + 3 to 4 medium sized garlic and green chilli. sauté for some seconds till the raw aroma of ginger and garlic goes away.
4. Now add turmeric powder, chilli powder, Kashmiri Chilli Powder, garam masala and mix well.
5. Add the finely chopped tomato and cook on low flame for about 10 minutes. The tomatoes have to be cooked very well and oil should release from the sauteed onion-tomato mixture.
6. Now add 1 cup water and simmer it for 5 mins then add the chopped Capsicum.
7. Simmer the gravy for 6 to 7 minutes on medium-low flame. When the gravy is done you will see oil specks on the top.
8. Now it’s the time to add the paneer/cottage cheese, then add ½ teaspoon kasuri methi (dried fenugreek leaves) which have been crushed. At this step, you can also add 1 to 2 pinches of nutmeg powder or grated nutmeg.
9. Take Tarka pan, heat 1 tbsp ghee and Kashmiri mich power for 1 min and add it to the Handi paneer (this is optional step).
10. Cover and simmer for 2 mins, lastly add chopped coriander leaves. Mix again and turn off the flame.

Serve Handi Paneer hot with naan or tandoori rotis, lachha paratha, butter naan or jeera rice.

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