Paneer Makhni Handi

Name: Paneer Makhni Handi
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 500 gms paneer; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp black pepper; 1 dry red chilli; 2-3 bay leaves; 4 green cardamoms, cinnamon, cloves; 3 tbsp oil; 1 tbsp clarified butter/ ghee; 2 tbsp butter; 1 big onion paste; 3 green chillies paste; 2 tsp ginger paste; 2 tsp garlic paste; 10 cashewnuts paste; 1 tbsp sesame seeds; 1/2 cup curd; 2 tbsp fresh cream or malai; 1/2 tsp garam masala; 2 tsp kasoori methi; 1 tsp black pepper powder; 1 tbsp coriander leaves chopped; 2 tbsp oil; 1 medium onion cubed and petals disintegrated; 1 tomato deseeded and cubed; 1 capsicum deseeded and cubed; 1 inch ginger julienne

Kumkum Chatterjee @cook_12055532

#rr
Paneer Makhni Handi is a delicious North Indian dish that combines succulent paneer cubes in a creamy white gravy. It is a restaurant style classic dish normally cooked in a handi which you can enjoy at home for a special weekend dinner. A handi is a type of pot used in Indian cooking which has a shallow depth and a wide bottom.If you do not have a handi, it can be substituted with a pan or wok in which paneer handi can be cooked. The gravy is made with a paste of onion, cashewnuts,sesame seeds, fresh cream, curd and other spices and herbs.Paneer Makhni Handi is best served hot with tandoori roti, butter garlic naan, roti, paratha or cumin rice.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

7-8 servings

500 gmspaneer
Dry roast and ground:
1 tspcoriander seeds
1 tspcumin seeds
1 tspblack pepper
1dry red chilli
2-3bay leaves
4green cardamoms, cinnamon, cloves
3 tbspoil
1 tbspclarified butter/ ghee
2 tbspbutter
For paste:
1big onion paste
3green chillies paste
2 tspginger paste
2 tspgarlic paste
10cashewnuts paste
1 tbspsesame seeds
1/2 cupcurd
2 tbspfresh cream or malai
1/2 tspgaram masala
2 tspkasoori methi
1 tspblack pepper powder
1 tbspcoriander leaves chopped
Additional tadka :
2 tbspoil
1medium onion cubed and petals disintegrated
1tomato deseeded and cubed
1capsicum deseeded and cubed
1 inchginger julienne

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Steps

30 minutes

1

Dry roast and grind the whole spices and set aside.Cut paneer into cubes or triangles. Heat 2 tbsp oil and lightly saute paneer.If using frozen paneer, soak them in warm water after they are sautéed, for 20 minutes before adding them to the gravy. This helps them to stay soft.
2

Lightly saute onion, cashew nuts and sesame seeds. Grind to a smooth paste with ginger garlic paste, green chillies and curd.
3

Curd helps to blend the onion and cashew nuts into a smooth creamy texture. Meanwhile heat 2 tsp oil in a pan. Saute ginger julienne, then add cubed onion, capsicum, tomato and few slit green chillies.Saute 2 minutes and set aside.Heat ghee and oil in a wok and sprinkle shah jeera/ caraway seeds, half crushed whole garam masala.
4

When they splutter, add the ground paste, 2 tbsp more curd, salt and kasoori methi.Add 1 tsp dry roasted masala and cook on low flame till there is no raw smell and oil leaves sides.Add paneer and lightly toss.Add 1/2 cuo water and boil for 2-3 minutes.Add malai or fresh cream and toss to mix.Now add the sautéed vegetables and mix well.Cook for 2 minutes.
5

Add butter and garnish with chopped coriander. Serve hot with any Indian flatbread or jeera /cumin rice or pulao for a special weekend dinner or at parties.