Handi paneer

Name: Handi paneer
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gm paneer; 3 tsp cashews nuts; 1 , small tej patta,; 1 inch cinnamon,; 2 cloves,; 2 green cardamom; 2 small onions; 2 Tomatoes; 2 Green chillies; 1 tsp ginger garlic paste; 1/4 tsp turmeric powder; 1/4 tsp kashmiri lal mirch; to taste Salt; 1/2 tsp garam masala; 2 tsp fresh cream/ malai; 1 cup water+ 1/3 cup for shocked cashew; 2 tsp ghee; As needed Chopped coriander; As required Kasuri methi

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Ingredients

20-25 minutes

3 servings

200 gmpaneer
3 tspcashews nuts
1, small tej patta,
1 inch cinnamon,
2 cloves,
2 green cardamom
2small onions
2Tomatoes
2Green chillies
1 tspginger garlic paste
1/4 tspturmeric powder
1/4 tspkashmiri lal mirch
to tasteSalt
1/2 tspgaram masala
2 tspfresh cream/ malai
1 cupwater+ 1/3 cup for shocked cashew
2 tspghee
As neededChopped coriander
As requiredKasuri methi

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Steps

20-25 minutes

1

Soak 3 tsp cashews in 1/3 cup hot water for 30 minutes.
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.
3

Grind cashews to a smooth paste. Keep cashew paste aside.
4

Heat 2 tablespoons ghee in a handi or pan or kadai. Keep the flame to a low.
5

Then add 1 small tej patta, 1 inch cinnamon, 2 cloves, 2 green cardamoms and 2 single strands of mace.
6

Fry the spices for some seconds till they become aromatic.
7

Then add 2 small cup chopped onions.
Mix and begin to saute onions on a low to medium flame.
8

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.
9

Then add 2 cup finely chopped tomatoes.
10

Mix the tomatoes and begin to saute them on a low to medium flame.
11

Lower the flame and add 1/4 teaspoon turmeric powder, 1/4 teaspoon Kashmiri red chili powder and 1/2teaspoon garam masala powder.
12

Add the cashew paste.
13

Stirring often saute the masala till you see oil releasing from the sides.
14

Add cream, then you can add 1 to 2 tablespoons of it once the gravy is done.Mix again very well.
15

Now add 1 cup water.
16

Stir and mix again to a smooth curry.
17

Season with salt as per taste and mix again.
18

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.
19

Then add 200 grams paneer cubes.
20

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.
21

Stir the handi paneer gravy and switch off the flame.
22

Lastly add 2 tablespoons chopped coriander leaves. Mix again.
23

Ready handi paneer serve with naan or chapati or plain paratha or butter naan or cumin rice.