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 recipe, handi paneer

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 with tandoori rotis or plain naan or butter naan or parathas or rotis or cumin rice or biryani rice.

How to make paneer handi

Making cashew paste

1. soak 3 tablespoons cashews in ⅓ cup hot water for 30 minutes.

cashews to make paneer handi recipe

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

cashews to make paneer handi recipe

3.  grind cashews to a smooth paste. Keep cashew paste aside.

cashews to make paneer handi recipe

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

making paneer handi recipe

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

making paneer handi recipe

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

making paneer handi recipe

7. Then add ⅓ cup chopped onions.

making paneer handi recipe

8. Mix and begin to saute onions on a low to medium flame.

making paneer handi recipe

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

making paneer handi recipe

10. Saute till the onions turn golden.

making paneer handi recipe

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.

making paneer handi recipe

12. Then add ½ cup finely chopped tomatoes.

making paneer handi recipe

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

making paneer handi recipe

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.

making paneer handi recipe

15. Lower the flame and add ¼ teaspoon turmeric powder, ¼ teaspoon Kashmiri red chili powder and ½ teaspoon garam masala powder.

making paneer handi recipe

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

making handi paneer recipe

Making paneer handi gravy

17. Add the cashew paste.

making handi paneer recipe

18. Mix well.

making handi paneer recipe

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

making handi paneer recipe

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.

making handi paneer recipe

21. Mix again very well.

making handi paneer recipe

22. Now add 1 cup water.

making handi paneer recipe

23. Stir and mix again to a smooth curry.

making handi paneer recipe

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

making handi paneer recipe

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

making handi paneer recipe

26. Then add 200 grams paneer cubes.

handi paneer recipe

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.

handi paneer recipe

28. Stir the handi paneer gravy and switch off the flame.

paneer handi recipe

29. Lastly add 2 tablespoons chopped coriander leaves. Mix again.

paneer handi recipe

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

handi paneer recipe
More Paneer recipes then do check:

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paneer handi recipe

Paneer Handi

5 from 4 votes
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. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine North Indian
Course: Main Course

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 powder
  • 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 flame 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 flame.
  • 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 flame. When the gravy is done you will see oil specks on the top.
  • Add 200 grams paneer cubes.
  • 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 and switch off the flame. Lastly add 2 tablespoons chopped coriander leaves. Mix again.
  • Serve paneer handi hot with naan or tandoori rotis or khasta rotis or phulka or plain paratha or lachha paratha or pudina paratha or malabar paratha or butter naan or saffron rice or jeera rice.

Nutrition Info Approximate values

Calories: 275kcalCarbohydrates: 8gProtein: 9gFat: 23gSaturated Fat: 12gMonounsaturated Fat: 1gCholesterol: 51mgSodium: 69mgPotassium: 146mgFiber: 1gSugar: 2gVitamin A: 430IUVitamin C: 5.1mgCalcium: 277mgIron: 0.8mg

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Dassana Amit

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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7 Comments

  1. 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

  2. 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.