Paneer Handi Recipe Make Spicy Paneer Handi For Roti, Naan, Kulchas Paneer Gravy Recipes

In this episode of Mother's Recipe, let's learn how to make Paneer Handi at Home.

How to make Handi Paneer at Home | Paneer Handi with Rice | Paneer Handi with Butter Naan | Paneer Ki Sabzi | Paneer Ki Gravy | Paneer Butter Masala | Paneer Handi Masala | How To Make Paneer Gravy at Home | Toasted Paneer Recipe | Easy Paneer Recipes | Paneer ka Sabji | Kadai Paneer | Indian Lunch Recipes | Veg Main Course Recipes | Rajshri Food

Paneer Handi Ingredients:
For Gravy Base
8-10 Cashews,
1 Dried Red Chili,
6-7 Garlic Cloves,
1 inch of Ginger.
5 Tomatoes (roughly chopped)
1 tbsp of salt,
a cup of Water.

For Masala Paste
a cup of Curd
1 tsp of Turmeric Powder,
1 tsp of Coriander Powder,
1 tsp of Garam Masala,
1 tbsp of Kashmiri Red Chilli Powder.

To Pan Fry Paneer
1 tbsp of Ghee in a pan.
400 gms of Paneer

2 tbsp of Ghee.
1 tsp of Cumin Seeds,
1-inch Cinnamon Stick,
3 Cloves,
3 Green Cardamom,
2 Bay Leaves,
7-8 Black Peppercorns,
1 tsp of Ginger-Garlic Paste,
2-3 tbsp of Water,
1 tbsp Kasuri Methi (crushed) or Dried Fenugreek Leaves

For Garnishing
Fresh Cream
Coriander Leaves

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About Handi Paneer
A handi (Hindi: ) is a cooking basin made from copper or clay (pot) originating in the Indian subcontinent. It is utilised primarily in Indian, Pakistani and Bangladeshi cooking.

This vessel is deep and has a broad mouth, and since there are a wide variety of dishes cooked throughout the Indian subcontinent using the handi, their names vary too, symbolising its use such as Handi Paneer.

The handi is utilised mainly for cooking purposes, especially for slow-cooking. For example, when any dish is cooked in the handi the lid is sealed to it, using dough so steam cannot escape, preserving the nutrients in the food. In turn this also allows for the food to be cooked using its own water content, accentuating its flavour and tang.