Paneer Handi

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Paneer handi recipe with step by step photos. Handi paneer is a delicious and creamy gravy cooked in a handi. A handi is a type of a pot used in Indian cooking which has a shallow depth and a wide bottom. If you do not have a handi, then you can still make paneer handi in a pan or a kadai (wok).

paneer handi garnished with coriander leaves and served in a copper handi with text layovers.

The gravy in this handi paneer recipe is made with a base of cashews, onions and tomatoes. I have also used some milk powder to add faint sweet notes in the gravy. You can also use cream instead of milk powder.

Paneer handi recipe is very simple and easy to make. I make this recipe similar to the recipe of Veg handi which I have posted earlier.

There are many Indian recipes made in both handi and kadai and are named after the kind of pan used.

This handi paneer is best served hot or warm with tandoori rotis or plain naan or butter naan or parathas or rotis or cumin rice or biryani rice. It can also be had with plain steamed rice.

Step-by-Step Guide

How to make Paneer Handi

Making cashew paste

1. Soak 3 tablespoons cashews in ⅓ cup hot water for 20 to 30 minutes.

saoked cashews

2. After 20 to 30 minutes, drain all the water and add cashews to a small grinder or blender jar. Also, add 3 to 4 tablespoons of water.

cashews in a blender jar

3.  Grind or blend cashews to a smooth and fine paste. Keep cashew paste aside.

prepared cashew paste

4.  Heat 2 tablespoons of ghee in a handi or pan or kadai. Keep the heat to a low.

Instead of ghee you can also use a neutral flavored oil.

ghee in a pan

5. Then add 1 small tej patta, 1 inch cinnamon, 2 cloves, 2 green cardamoms and 2 single strands of mace.

spices added to ghee

6. Fry the spices on low heat for some seconds till they become aromatic.

frying spices

7. Then add ⅓ cup chopped onions.

chopped onions added

8. Mix and begin to saute onions on a low to medium heat stirring often.

sauteing onions

9. First the onions will turn translucent. Continue to saute them. For quick cooking of onions add a pinch of salt.

sauteing onions

10. Saute till the onions turn golden stirring often.

sauteed onions

11. Then add 1 teaspoon ginger-garlic paste, 1 green chili (slit) and 1 tablespoon chopped coriander leaves. Sauté for some seconds till the raw aroma of ginger and garlic goes away.

ginger garlic paste and green chili added

12. Then add ½ cup of finely chopped tomatoes.

chopped tomatoes added

13. Mix the tomatoes and begin to saute them on a low to medium heat.

sauteing tomatoes

14. Saute till the tomatoes turn pulpy and mushy. The tomatoes have to be cooked very well and oil should release from the sauteed onion-tomato mixture.

sauteed onion-tomato mixture in the pan

15. Lower the heat and add the following ground spices:

  • ¼ teaspoon turmeric powder
  • ¼ teaspoon Kashmiri red chili powder
  • ½ teaspoon garam masala powder
ground spices added

16. Mix the spice powders and saute for half a minute.

mix the ground spices with mixture

Making paneer handi gravy

17. Add the prepared cashew paste.

cashew paste added

18. Stir and mix well.

mix the cashew paste

19. Stirring often saute the masala till you see oil releasing from the sides.

keep stirring

20. Then add 2 teaspoons milk powder. Since I have not used cream, I have added milk powder. This is an optional step. If you have cream, then you can add 1 to 2 tablespoons of it once the gravy is done.

milk powder added

21. Stir and mix again very well.

stir and mix milk powder

22. Now add 1 cup of water.

water added

23. Stir and mix again to a smooth curry.

mix to make a smooth curry

24. Season with salt as per taste and mix again.

season with salt

25. Simmer the gravy for 6 to 7 minutes on medium-low heat. When the gravy is done you will see oil specks on the top.

simmer the gravy

26. Then add 200 grams paneer cubes and stir to mix. Turn off the heat.

Make sure the paneer is fresh and not tasting sour. Best is to use homemade paneer.

paneer cubes added

27. Then add ½ teaspoon kasuri methi (dried fenugeek leaves) which have been crushed. At this step you can also add 1 to 2 pinches of nutmeg powder or grated nutmeg.

kasuri methi added

28. Stir to gently mix.

paneer handi in the pan

29. Lastly add 2 tablespoons of chopped coriander leaves. Stir and mix again gently.

chopped coriander leaves added

30 Serve paneer handi hot or warm with naan or chapati or plain paratha or butter naan or cumin rice or saffron rice.

handi paneer recipe


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paneer handi recipe

Paneer Handi

Handi paneer is a delicious and creamy gravy cooked in a handi. A handi is a type of a pot used in Indian cooking which has a shallow depth and a wide bottom. 
4.84 from 12 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine North Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

for cashew paste

  • 3 tablespoons cashews
  • cup hot water
  • 3 to 4 tablespoons water for grinding cashews

other ingredients

  • 2 tablespoons Ghee
  • 1 small tej patta (indian bay leaf)
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 2 single strands of mace
  • cup chopped onions or 1 medium sized finely chopped onion
  • 1 teaspoon Ginger Garlic Paste or 1 inch ginger + 3 to 4 medium sized garlic, crushed in a mortar or pestle to a paste.
  • 1 green chilli – slit
  • 1 tablespoon chopped coriander leaves
  • ½ cup finely chopped tomatoes or 1 medium sized finely chopped tomato
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon kashmiri red chilli powder
  • ½ teaspoon Garam Masala
  • 2 teaspoons milk powder – optional
  • 1 cup water
  • salt as required
  • 200 grams Paneer (cottage cheese)
  • ½ teaspoon kasuri methi – crushed (dried fenugeek leaves)
  • 2 tablespoons chopped coriander leaves (cilantro leaves)

Instructions
 

preparation

  • Soak 3 tablespoons cashews in ⅓ cup hot water for 30 minutes.
  • After 30 minutes, drain all the water and add the cashews in a grinder or blender jar. Also add 3 to 4 tablespoons water.
  • Grind cashews to a smooth paste. Keep aside. 

making paneer handi

  • Heat 2 tablespoons ghee in a heavy handi or pan or kadai. Keep the heat to a low.
  • Then add 1 small tej patta, 1 inch cinnamon, 2 cloves, 2 green cardamoms and 2 single strands of mace.
  • Fry the spices for some seconds till they become aromatic.
  • Then add ⅓ cup chopped onions. Mix and begin to saute onions on a low to medium heat stirring often.
  • 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.
  • Then add 1 teaspoon ginger garlic paste, 1 green chilli (slit) and 1 tablespoon chopped coriander leaves. sauté for some seconds till the raw aroma of ginger and garlic goes away. 
  • Then add ½ cup finely chopped tomatoes. Mix the tomatoes and begin to saute them on a low to medium flame.
  • Saute till the tomatoes turn pulpy and mushy. The tomatoes have to be cooked very well and oil should release from the sauteed onion-tomato mixture.
  • Now add ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chilli powder and ½ teaspoon garam masala powder.
  • Mix the spice powders and saute for half a minute. Then add the cashew paste. mix well.
  • Stirring often saute the masala till you see oil releasing from the sides.
  • Then add 2 teaspoons milk powder. mix again very well. Then add 1 cup water.
  • Stir and mix again to a smooth curry. Season with salt as per taste and mix again.
  • Simmer the gravy for 6 to 7 minutes on medium-low heat. When the gravy is done you will see oil specks on the top.
  • Add 200 grams of paneer cubes and stir to mix. Turn off the heat.
  • 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.
  • Stir to gently mix. Lastly add 2 tablespoons chopped coriander leaves. Stir and mix again gently.
  • Serve paneer handi hot or warm with naan or tandoori roti or khasta roti or phulka or plain paratha or lachha paratha or pudina paratha or malabar paratha or butter naan or saffron rice or jeera rice.

Notes

  • This recipe can be scaled as per your requirements.
  • Use fresh paneer.
  • You can also use any neutral flavored oil instead of ghee.

Nutrition Info (Approximate Values)

Nutrition Facts
Paneer Handi
Amount Per Serving
Calories 275 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Monounsaturated Fat 1g
Cholesterol 51mg17%
Sodium 69mg3%
Potassium 146mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 430IU9%
Vitamin C 5.1mg6%
Calcium 277mg28%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

This Paneer Handi Post from the blog archives, first published in December 2017 has been republished and updated on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.

4.84 from 12 votes (8 ratings without comment)

7 Comments

  1. Going to make this for the third time now. It’s so delicious! Such a satisfying curry.5 stars

  2. Made this recipe today. Came out well, I used coconut milk powder instead of milk powder. It still has come out lovely. Thank you for the detailed pictorial instructions.

    Kind Regards,
    Madhavi5 stars

  3. This was, hands down, the best paneer recipe I’ve ever made. It took me a lot longer than the estimated half hour, but I doubled the recipe and cooked it in a large, plain stainless steel frying pan since I don’t have a handi. I’m sure that had something to do with it. I’ll be making this again for certain. Thank you, Dassana, for yet another delicious recipe!5 stars

    1. thank you so much lauchlen. the timing will be more if the recipe is doubled as then double the amount of ingredients need to be sauteed. the type of pan does not matter much. i am glad that you liked and enjoyed the paneer handi recipe. happy cooking.