HANDI PANEER | हांडी पनीर | DHABA STYLE 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.

 

HANDI PANEER INGREDIENTS –

• Cottage Cheese - 200 grams
• Curd - Cup
• Onion – 2 medium size, finely chopped
• Tomato - 2, finely chopped
• Green chili - 3
• 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
• Bay leaf - 1
• Clove – 2 – 3
• Green cardamoms – 2
• Single strands of mace – 2
• Kasuri methi – 1 tsp
• Salt to taste  
• Water as required
• Fresh cream - 1 tsp  
• Coriander leaves - 2 tsp, chopped

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METHOD 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. Add half cup beaten/wished curd and cook till oil starts separating from the sides, now add salt.
7. Add half cup water and bring it to a boil. 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. Cover and simmer for 2 mins, lastly add chopped coriander leaves. Mix again and turn off the flame.

Serve paneer handi hot with naan or tandoori rotis or khasta rotis or phulka or plain paratha or lachha paratha or pudina paratha or malabar paratha or butter naan or saffron rice or jeera rice.

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