Paneer Makhni Handi Recipe
Paneer Makhani Handi is a rich, creamy dish prepared in a luscious white gravy. Originally from North India, it is now popular across the country. You may have enjoyed it at restaurants or parties, but it is surprisingly easy to prepare at home. Traditionally cooked in a handi, this dish gets its name from the vessel used, though a regular wok works just as well if a handi is unavailable. Paneer Makhani Handi is perfect for festive occasions like Diwali and Holi, for welcoming guests, or for making any special meal truly memorable.
Its rich and creamy gravy is prepared using onions, cashew paste, fresh cream, and yogurt, while roasted spices lend it a delightful, piquant flavor. Serve the Paneer Makhani Handi hot with naan, paratha or rice.
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prepreation time : 05 minute
Cookin time : 30 minute
Total time : 35 minutes
Seve: 7-8 servings
Ingredients: paneer makhni handi
For Marinade:
Paneer- 500 gms (cut into cubes)
Bay leaves- 2-3
Olive oil:: 3 tbsp
Butter: 1 tbsp clarified
Dry roast and ground:
Cumin seeds: 1 tsp
Coriander seeds: 1 tsp
Green cardamoms: 4
Black pepper-4,5
Cinnamon stick: 1cm piece
Red chilli Dry – 2,3
Poppy Seeds (Khas khas): 1tsp
For paste:
Onion (Big) 01
Green chillies: 2.3
Ginger Garlic paste: 2 tsp
Cashewnuts: 10-12
Other Ingredients
Curd: 1/2 cup
Fresh Cream: 2 tbsp
Kasoori methi: 2 tsp
1/2 tsp garam masala
Black pepper: 8-10(Crushed)
Coriander leaves: 1 tbsp (for garnish)
Tadka :
Oil: 2 tbsp
Onion 1 medium (Chopped)
Tomato: 01 (Chopped)
Capsicum 01 (Chopped )
For gravy:
Vegetable oil: 02 tbsp
Onion: 01 big (finely chopped)
Tomato: 02 (make puree)
Cashew: 10-12 (soak in warm water and make it paste)
Fresh cream: 01 cup
Ginger-garlic paste: 01 tbsp
Cumin seeds: 01 tsp
Coriander: 01 tsp
Cardamom: 01 tsp
Salt: as per taste
Paneer Makhni Handi Recipe Instruction:
Fry Paneer Cubes:
Dry-roast all the whole spices in a pan. Grind them in a grinder and set aside. Cut the paneer into cubes. Heat oil in a pan, add the chopped paneer, and lightly fry. Keep it aside.
Make paste:
Heat a little oil in a pan, add onions, and fry. Add cashew paste and lightly fry. Now add ginger-garlic paste, green chilies, and yogurt, and mix to a smooth paste.
Cooked Masala :
The mixture of curd and cashews makes the gravy rich. Keep it aside. Now heat 2 tsp oil in a pan, add chopped onion, chopped capsicum, tomato, and chopped green chillies, and fry. Keep it separate. Heat oil in a separate pan and add cumin seeds. When they start crackling, add crushed whole garam masala and fry.
Prepare the gravy:
Heat oil in a pan, add the ground paste, fenugreek leaves, and salt to taste. Add 2 tablespoons of yogurt and stir. Now add 1 teaspoon of roasted spices and cook on low heat. When the spices become fragrant and the oil starts to ooze out at the edges.
Mix paneer pieces in the gravy:
Add the paneer cubes and mix. Add a little water and cook for 3-4 minutes. Now add 2 tablespoons of fresh cream and mix well. Add the chopped vegetables and mix well. Cook for 5 minutes.
Serve:
Paneer Makhani Handi is ready. Take it off the gas, garnish it with finely chopped coriander, and serve hot.
Now enjoy!
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