Restaurant style paneer handi recipe with step by step photos. Sharing a very rich and delicious restaurant style paneer curry recipe today. Paneer handi recipe is an excellent side dish for roti/naan or jeera rice. I have tasted this paneer handi recipe in restaurants couple of time and made this at home. It is a very rich curry with cashews, cream and all. You can make this paneer handi for guests and they will be definitely impressed. To cut the fat to certain extent you can use half the quantity of cashews or blanched almonds and leave out cream.
This paneer handi recipe is mildly spiced and flavorful tomato cashews based gravy where in paneer slices are simmered briefly. Finally topped with fresh cream and kasuri methi. The whole spices lend a mild yet flavorful spice note to the curry.
To make paneer handi recipe first we will prepare the tomato puree along with cashews and ginger, onion. Make sure to cook the tomato paste very well until it leaves out butter from sides. As I said above this is a rich curry and to cut down fat replace cashews with almonds or reduce the quantity.
Serve paneer handi with roti/naan or rice.
Here is how to make paneer handi recipe with step by step photos. Also check paneer lababdar, palak paneer
Step by step paneer handi recipe
1.Take cubed tomatoes, cashews, cubed onion, peeled ginger, garlic, cumin seeds and green chilies in a mixer jar. Grind to a very smooth paste.
2. Heat 2 tablespoons butter in a pan. Add 1 bay leaf, 2 cloves, 2 cardamom pods, A small cinnamon stick and saute well. Add 2 tablespoons chopped cilantro leaves and saute well.
3.Add the tomato paste and saute in medium flame for 10 minutes. It should get cooked well and leave out fat from the sides.
4. Add 1/2 teaspoon chili powder, turmeric powder and mix well. Add required salt. Add 1 cup water and simmer. Cook till the gravy thickens and reaches desired consistency.
5. Add the cubed paneer and stir gently. Simmer for 5 minutes.
6. Add fresh cream, kasuri methi and remove from flame. Serve paneer handi with roti or naan.
Paneer handi recipe card below:
Paneer handi recipe restaurant style
1 CUP = 250 ml
Ingredients
- 200 garms paneer cubed
- For tomato paste
- 2 big tomatoes cubed
- 1 big onion cubed
- 15-20 cashews
- 3-4 garlic cloves
- A small piece of ginger
- 1 teaspoon cumin seeds
- 2 green chilies
- For tempering:
- 1 bay leaf
- 2 cloves
- 2 cardamoms
- Small piece of cinnamon
- To garnish
- Fresh cream as required
- Kasuri methi
Instructions
- Take cubed tomatoes, cashews, cubed onion, peeled ginger, garlic, cumin seeds and green chilies in a mixer jar. Grind to a very smooth paste.
- Heat 2 tablespoons butter in a pan. Add 1 bay leaf, 2 cloves, 2 cardamom pods, A small cinnamon stick and saute well. Add 2 tablespoons chopped cilantro leaves and saute well.
- Add the tomato paste and saute in medium flame for 10 minutes. It should get cooked well and leave out fat from the sides.
- Add 1/2 teaspoon chili powder, turmeric powder and mix well. Add required salt. Add 1 cup water and simmer. Cook till the gravy thickens and reaches desired consistency.
- Add the cubed paneer and stir gently. Simmer for 5 minutes.
- Add fresh cream, kasuri methi and remove from flame. Serve paneer handi with roti or naan.
Notes
2. You can add chopped capsicums in this recipe. Add it after adding cilantro leaves and saute well.
Anusha says
Your paneer recipes are just wonderful. Such a vast collection of paneer recipes here.