Skip to main content

Paneer Handi

Paneer Handi is yet another delicious preparation of Paneer. Basically handi is deep narrow-mouthed cooking pot . This curry is prepared in handi, hence the name "Paneer Handi". Again this is a North Indian delicacy, any curry related to Paneer is from North Indian cuisine. Paneer is also quite popular with kids as most of the recipes are on sweeter side. Each and every Paneer curry has it's own unique taste. For Paneer Handi, Paneer cubes are marinated in yogurt and spices and then added to gravy. So no cream in this recipe hence it is little bit lighter than other Paneer curries like Paneer Makhani, Paneer Butter Masala or Shahi Paneer.

Ingredients
1 1/2 Cup cubed Paneer(Recipe for homemade Paneer)
3 Tbs Yogurt, beaten
1/4 tsp chili powder
Pinch of turmeric
Salt as per taste
2 tbs Chopped Cilantro
2-3 green chilies sliced lengthwise
1 tsp+ 1/2 tsp garam masala
2 medium onions cut into quarters
3 medium tomatoes cut into quarters
1 inch ginger sliced
1/2 tsp Kasoori methi
1 tbs + 1 tsp Canola Oil

Method
Make a marinade of yogurt, chili powder, turmeric, 1/2 tsp of garam masala. Add Paneer pieces and green chilies. Keep aside for 1/2 an hour.

Meanwhile heat a tsp of oil in a pan and saute onions on medium high flame until slightly brown. Remove onions from pan and saute tomatoes for 3-4 minutes. Now grind sauteed onions along with ginger in a mixer. Also puree tomatoes. Heat remaining oil in the same pan again and saute onion puree until nice golden brown color, add tomato puree and garam masala. Cook this mixture half covered until oil starts to separate. Add 1/4 cup water, salt, sugar and mix. Add marinated Paneer along with all the marinade. Cook uncovered until Paneer is nice and soft and all the flavors are nicely blended together. Crush kasoori methi and sprinkle all over the curry and mix. Paneer Handi is ready to be served!!


Comments

Post a Comment

Popular posts from this blog

Guide to Green Leafy Vegetables

 The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries.  I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग  Red Shen Choy/लाल माठ  Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Le...
5 comments
Read more

Zucchini Dosa (Pancakes)

Dosa is a fermented pancake made from rice and black lentils . Dosa is perfect for breakfast, lunch or dinner. Kids enjoy them as much as adults. In this recipe variety of lentils are used along with rice. I made these dosas and were instantly popular at my house. We are giving more flavor and color by adding grated Zucchini in pancake mix. And also like traditional Dosa Batter/Mix, batter for this recipe is not fermented so it's quick and easy to make. Oh and one more suggestion before I forget, use fine grater to grate zucchini so that it will be easier to spread dosa on griddle. This recipe will serve 5-6 people. Ingredients 2 Cup uncooked Rice 1 Cup Toor Dal/Arhar Dal 1 Cup Chana Dal 1/2 Cup Urad Dal 1 Garlic Clove Salt as per taste 1 Zucchini grated and squeezed to remove all the excess water Canola Oil as required Method Soak all dals and rice together in water for about 3-4 hrs, keep aside. Drain and reserve the water. Now grind all  dals and rice alo...
Post a Comment
Read more

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog...
1 comment
Read more