Paneer Handi is a rich and creamy North Indian curry where paneer (Indian cottage cheese) is cooked in a flavorful gravy, traditionally in a ‘handi’ (earthen pot). While a handi imparts a unique flavor, you can easily make it in any heavy-bottomed pan.
Here’s a detailed recipe for Paneer Handi, combining elements from popular versions:
Paneer Handi Recipe (Restaurant Style)
This recipe focuses on creating a creamy, aromatic, and slightly sweet gravy.
Yields: 3-4 servings Prep time: 20-30 minutes Cook time: 30-40 minutes
Ingredients:
For Cashew Paste:
- 3 tbsp cashews (whole or broken)
- ⅓ cup hot water (for soaking)
- 3-4 tbsp water (for grinding)
For Paneer & Other Vegetables (Optional but Recommended):
- 200 grams paneer, cut into cubes or triangles
- 1 tbsp oil/ghee (for lightly frying paneer)
- ½ diced green bell pepper (capsicum) – optional
- 1 diced onion (as petals) – optional
For the Gravy:
- 2-3 tbsp ghee or oil
- Whole Spices:
- 1 small tej patta (bay leaf)
- 1 inch cinnamon stick
- 2 cloves
- 2 green cardamoms
- 2 single strands of mace (javitri)
- A few black peppercorns (5-7)
- 1 tsp cumin seeds
- ⅓ cup finely chopped onions (or 1 medium onion)
- 1 tsp ginger-garlic paste (or 1 inch ginger + 3-4 medium garlic cloves, crushed)
- 1 green chili, slit (adjust to your spice preference)
- 1 tbsp chopped coriander leaves (for sautéing with aromatics)
- ½ cup finely chopped tomatoes (or 1 medium tomato, pureed)
- Powdered Spices:
- ¼ tsp turmeric powder
- ¼ tsp Kashmiri red chili powder (for color, less heat)
- 1 tsp coriander powder
- ½ tsp garam masala powder
- 2 tsp milk powder (or 2-3 tbsp fresh cream)
- 1 cup water (adjust as needed for gravy consistency)
- Salt to taste
- ½ tsp kasuri methi (dried fenugreek leaves), crushed
- 1-2 tbsp fresh cream (for garnish, optional)
- Fresh coriander leaves, chopped (for garnish)
Instructions:
1. Prepare Cashew Paste: * Soak cashews in ⅓ cup hot water for 20-30 minutes. * Drain the water and transfer the soaked cashews to a small grinder or blender jar. * Add 3-4 tablespoons of fresh water and grind to a very smooth, fine paste. Set aside.
2. Prepare Paneer (Optional): * Heat 1 tbsp ghee/oil in a pan. * Lightly roast the paneer cubes on low flame until they turn light golden. Remove and set aside. (This helps prevent them from becoming chewy and absorbs gravy better).
3. Start the Gravy Base: * Heat 2-3 tablespoons of ghee or oil in a heavy-bottomed handi, pan, or kadai on low to medium heat. * Add the whole spices: bay leaf, cinnamon stick, cloves, green cardamoms, mace, peppercorns, and cumin seeds. Fry for a few seconds until they become aromatic and the cumin seeds splutter. * Add the finely chopped onions. Add a pinch of salt to help them cook faster. Sauté on low to medium heat, stirring often, until they turn golden brown. * Add ginger-garlic paste, slit green chili, and 1 tbsp chopped coriander leaves. Sauté for a minute until the raw aroma of ginger and garlic goes away.
4. Cook Tomatoes and Spices: * Add the finely chopped or pureed tomatoes. Mix well and sauté on a low to medium flame until the tomatoes turn pulpy and mushy, and oil starts to release from the sides of the mixture. This is crucial for a well-cooked gravy. * Lower the heat. Add turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala powder. Mix well and sauté for about 30 seconds until fragrant.
5. Add Cashew Paste and Milk Powder/Cream: * Add the prepared cashew paste to the pan. Mix well. * Stirring often, sauté the masala with the cashew paste until you see oil releasing from the sides again. This ensures the cashew paste is cooked and won’t taste raw. * If using, add 2 teaspoons of milk powder (dissolved in a little warm water to prevent lumps if preferred, or directly add and mix well). If using fresh cream instead of milk powder, add it now. Mix well.
6. Simmer the Gravy: * Add 1 cup of water (adjust for desired consistency). Stir and mix to get a smooth curry. * Season with salt to taste and mix again. * Bring the gravy to a gentle simmer. Cover the pan and cook on medium-low heat for 6-7 minutes, or until the gravy thickens slightly and you see oil specks on the top.
7. Add Paneer and Finish: * Add the lightly fried paneer cubes to the gravy. Stir gently to coat the paneer evenly. * If using, add the diced bell peppers and onion petals now. Mix. * Crush the kasuri methi between your palms and add it to the gravy. Mix well. * Turn off the heat.
8. Garnish and Serve: * Garnish with fresh cream (if using) and freshly chopped coriander leaves. * Serve hot with naan, roti, paratha, or jeera rice.
Tips for a Delicious Paneer Handi:
- Fresh Paneer: Use fresh, good-quality paneer for the best texture and flavor. Homemade paneer is excellent if you have the time.
- Slow Cooking: Cooking the gravy on a low flame allows the flavors to meld beautifully.
- Cashew Paste Consistency: Ensure your cashew paste is very smooth to get a silky gravy.
- Adjust Spice Levels: Modify the green chilies and red chili powder according to your preferred spice level.
- Handi vs. Pan: While a traditional handi imparts a unique aroma, a heavy-bottomed pan works perfectly fine.
- Dum Cooking (Optional): For an even richer flavor, after adding the paneer and kasuri methi, you can seal the handi/pan with a dough or tight lid and cook on very low heat for another 5-10 minutes. This “dum” cooking allows the flavors to infuse deeply.
Enjoy your homemade Paneer Handi!