Paneer Handi

Paneer Handi is a delightful North Indian dish where paneer is simmered in a rich and creamy gravy, often made with tomatoes, onions, and aromatic spices. Cooked in a traditional handi (earthen pot), it enhances the flavors, giving the dish a unique earthy taste. Perfectly paired with naan or rice, this dish is a comforting favorite at gatherings and special occasions.

Prep Time: 10-15 minutes
Cook Time: 25-30 minutes

Total Time
35-45 minutes

Servings: 4-5

Cuisine: Indian
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✦Ingredients ➦Instructions
  • For Ginger Garlic Paste
  • ½ inch Ginger (peeled & roughly chopped)
  • 4 no. Green chillies (less spicy & roughly chopped)
  • 10-12 no. Garlic cloves
  • For Dhaba Style Handi Paneer
  • ½ cup Oil
  • 1 heaped tbsp Ghee
  • 4 no. Bay leaf
  • 10-12 no. Black peppercorns
  • 3 no. Black cardamom
  • 1 tsp Cumin seeds
  • Prepared Ginger Garlic paste
  • 3 no. large Onions, chopped
  • 2 heaped tbsp Coriander powder
  • ½ tbsp Black peppercorns, crushed
  • 2 tsp Turmeric powder
  • 1 ½ tbsp Degi red chili powder
  • 1 ⅓ cups Curd, beaten
  • 3 no. large Tomatoes, chopped
  • 1 ½ cup Water
  • 3-4 tbsp Prepared Handi Masala
  • 3-4 tbsp fresh Coriander leaves, chopped
  • Salt to taste
  • 1200 gms Paneer, cut into medium cubed
  • For Handi Masala
  • ¼ cup Coriander seeds
  • ½ tbsp Fennel seeds
  • 1 tbsp Cumin seeds
  • 2-3 tbsp Black peppercorns
  • 1 heaped tbsp Cornstarch
  • For Garnish
  • Coriander sprig
  • Green chili
    • For Ginger Garlic Paste
    1. In a mortar pestle, add ginger, green chillies, garlic and grind it coarsely.
    2. Keep it aside for further use.
    • For Dhaba Style Handi Paneer
    1. In a handi, add oil, ghee, once it’s hot, add bay leaf, black peppercorns, black cardamom, cumin seeds and let it splutter.
    2. Add prepared ginger garlic paste and saute it for a minute.
    3. Add onions and saute it until translucent.
    4. Add coriander powder, crushed black peppercorns, turmeric powder, degi red chili powder, curd and saute it for a while.
    5. Add tomatoes and cook it for 5-6 minutes on medium flames until mushy.
    6. Add water as required and give it a quick boil.
    7. Finish it with prepared handi masala, fresh coriander leaves, salt to taste, paneer and simmer it for 5-6 minutes on low flames.
    8. Transfer it to a serving bowl or dish, garnish it with coriander sprig and green chili.
    9. Serve hot with roti or paratha.
    • For Handi Masala
    1. In a pan, add coriander seeds, fennel seeds, cumin seeds, black peppercorns and roast them for a while until aromatic.
    2. Transfer it to a mixer grinder jar and grind it smoothly.
    3. Transfer it to a tray, add cornstarch and give it a good mix.
    4. Keep it aside for further use.
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      • 👉🏻 Paneer Handi | Rich and Creamy Indian Classic! 🍲🔥
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