Paneer Handi
Paneer handi is a traditional North Indian dish that features tender paneer cubes that have been deep-fried until they reach a golden hue and cooked in a smooth gravy that contains various spices.
Ingredients
To fry the paneer cubes:
- 250 grams paneer cut into small cubes
- 1 tbsp cooking oil
To make the tomato paste:
- 2 pieces tomatoes medium size, ripe
To make the beresta:
- 2 tbsp cooking oil
- 1 piece onion medium size, finely sliced
To make the beresta-curd-cashew nut paste:
- 1/3 cup yoghurt
- 10 pieces cashew nuts
To cook the paneer handi:
- 4 tbsp cooking oil
- 2 pieces bay leaves 1 if large
- 1 piece cinnamon stick 1 inch in size
- 2 pieces green cardamom whole pods
- 2 pieces cloves
- 2 pieces black cardamom whole pods
- ½ tsp black peppercorns
- 1 piece mace javitri
- 1 tsp ginger garlic paste
- Salt to taste
- 2 tsp red chili powder
- 2 tsp coriander seed powder
- 1 tsp cumin seed powder
- ½ tsp turmeric powder
- 1 tbsp cream
- 1 tsp dry fenugreek leaves Kasuri Methi, crushed
- 1 tsp garam masala powder
- Coriander leaves a handful, finely chopped
- 3 pieces green chilies slit in the middle
Instructions
- Fry 250 grams of paneer (cut into small cubes) until golden in 1 tbsp of cooking oil.
- Fry one medium-sized, finely sliced onion in 2 tbsp of cooking oil until golden brown. Remove it onto a plate and spread to cool down.
- Take 2 pieces of medium size, ripe tomatoes, cut into small pieces, and blend it to a fine puree.
- Blend the beresta with 1/3 cup of yoghurt.
- Add 10 pieces of cashew nuts and blend again. Check the consistency.
- Fry 2 pieces of bay leaves (1 if large), 1 piece of cinnamon stick (1 inch in size), 2 pieces of green cardamom (whole pods), 2 pieces of cloves, 2 pieces of black cardamom (whole pods), ½ tsp of black peppercorns, 1 piece of mace (javitri), and 1 tsp of ginger garlic paste in 4 tbsp of cooking oil in a handi. Mix the tomato puree. Cook for 2 to 3 minutes on a medium flame, stirring continuously. Add salt to taste.
- Mix 2 tsp of red chili powder, 2 tsp of coriander seed powder, 1 tsp of cumin seed powder, and ½ tsp of turmeric powder. Cover and cook for 2 to 3 minutes on a medium flame.
- Mix the beresta-curd-cashew nut paste. Add 1 tbsp of cream and water if it is too thick. Cover and cook for 6 to 7 minutes.
- Then, add 1 tsp of crushed, dry fenugreek leaves (Kasuri Methi) and the fried paneer cubes. Mix and cook over a low flame for 2 to 3 minutes.
- Finally, add 1 tsp of garam masala powder, a handful of finely chopped coriander leaves, and 3 pieces of green chilies (slit in the middle). Mix nicely.
- Your delicious and spicy homemade paneer handi is ready.
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Notes
I prefer larger paneer cubes for the dish. You can make smaller pieces if you want.
Do not flip the paneer pieces too much while frying, or else they will break.
I take ripe red tomatoes to make this dish or else the paneer handi will have a sour taste.
The beresta-curd-cashew nut paste need not be very smooth. Adding it to the masala might thicken it. Add water as required.
Traditionally, paneer handi is cooked in an earthen handi. However, if you do not have one, you can also make it in a kadai.
Nutrition Info (Estimation Only)
Nutrition Facts
Paneer Handi
Amount per Serving
Calories
313
Calories from Fat 261
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
31
mg
10
%
Sodium
38
mg
2
%
Potassium
128
mg
4
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
269
IU
5
%
Vitamin C
2
mg
2
%
Calcium
259
mg
26
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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