Creamy Paneer Handi: A Luscious Melange of Flavors

Introduction: 

Paneer Handi, a rich and creamy curry, is a culinary delight that showcases the exquisite combination of paneer (Indian cottage cheese) with a velvety tomato-based gravy. Cooked in a traditional handi (clay pot), this dish offers a burst of flavors that will leave you craving for more. In this article, we'll guide you through the step-by-step process of preparing the indulgent Paneer Handi, bringing the richness of Indian cuisine to your table.

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Ingredients:

For the Paneer Marinade:

250g paneer, cubed

1 cup yogurt

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

For the Handi Gravy:

2 tablespoons ghee (clarified butter)

1 large onion, finely chopped

2 tomatoes, pureed

1/4 cup cashew nuts, soaked in warm water

1/4 cup fresh cream

1 teaspoon ginger-garlic paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

Salt to taste

1 cup water

For Tempering:1 tablespoon ghee

1 teaspoon cumin seeds

1 bay leaf

2-3 green cardamom pods

4-5 black peppercorns

Garnish: Fresh coriander leaves, chopped

Instructions:

Marinating the Paneer:

In a bowl, whisk together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.

Add paneer cubes to the marinade, ensuring they are well-coated. Allow them to marinate for at least 30 minutes.

Cooking the Paneer:

Heat ghee in a pan over medium heat. Add the marinated paneer cubes and sauté until they turn golden brown. Remove from the pan and set aside.

Preparing the Handi Gravy:

In the same pan, add more ghee if needed. Add cumin seeds, bay leaf, green cardamom pods, and black peppercorns for tempering. Allow them to sizzle.

Add finely chopped onions and sauté until they become golden brown.

Add ginger-garlic paste and cook for a minute until the raw aroma disappears.

Pour in the tomato puree and cook until the oil separates from the mixture.

Blend soaked cashew nuts with a little water to form a smooth paste. Add this paste to the pan along with cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.

Stir in fresh cream and cook for an additional 2-3 minutes.

Combining Paneer with Handi Gravy:

Add the sautéed paneer to the handi gravy, ensuring each piece is coated in the luscious mixture.

Pour in water to achieve the desired consistency. Simmer for 10-15 minutes.

Tempering for Flavor:In a separate pan, heat ghee for tempering. Add cumin seeds, bay leaf, green cardamom pods, and black peppercorns. Allow them to crackle and release their flavors.

Pour this tempering over the paneer handi, enhancing the dish with additional aromatic notes.

Garnishing and Serving:

Garnish with freshly chopped coriander leaves.

Serve hot with naan, roti, or steamed basmati rice.

Indulge in the richness of Paneer Handi, a dish that perfectly balances creaminess and spices. Share this delightful recipe with family and friends, and elevate your dining experience with the authentic flavors of Indian cuisine.