Handi Paneer Recipe | Tips for Clay Pot Cooking I Paneer Recipes I हांडी पनीर | Pankaj Bhadouria

Handi Paneer Recipe | Special Tips for Clay Pot Cooking I Paneer Recipes I हांडी पनीर | Pankaj Bhadouria
Often when we cook in a clay pot and keep the Handi over the gas stove, it cracks. But no more! Sharing with you yet another of Paneer recipes- of a Handi Paneer that will be cooked in a clay pot- a handi. Handi Paneer is one of those Paneer Recipes where you will have the flavour of clay pot that we all love!
While this Paneer Recipes of the Handi Paneer is a restaurant style recipe, the cooking process of Handi Paneer is one of the most authentic Paneer Recipes you will find. It is not just being served but cooked in a handi too.
Also sharing some special tips to ensure that the clay pot does not crack when kept over the gas stove and all the precautions that need to be taken.
Check out this video for one of the most amazing Paneer recipes!
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Recipe :
Handi Paneer Recipe
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 3-4
Ingredient:
300 grams, Paneer 1 cm cubes
3/4 cup Yogurt
2 onions, sliced
10-12 cashew nuts
2 large red tomatoes
3 tablespoons Oil
2 Bay leaf
2 Green cardamom
2 Clove
1 Cinnamon
Ginger Garlic paste
3/4 teaspoon Cumin powder
1 1/2 tablespoon Coriander powder
6-8 Black peppercorns crushed
Salt to taste
1 tbsp kasuri methi
½ tsp Turmeric powder
1/4 cup Fresh cream
1 tsp Garam masala
1 tbsp Kashmiri chili powder
Slit green chilies
Fresh coriander leaves chopped
dough made of atta to seal
Method
Heat oil in the handi ; fry the sliced onions till golden, remove from oil. Fry the cashew till golden and remove. Grind together to a smooth paste.
To the same oil, add bay leaf, green cardamoms, cloves and cinnamon and sauté till fragrant. Add ginger paste, garlic paste and mix well. Add onions paste, and saute till
brown.
Add cumin powder, red chili powder, coriander powder, crushed peppercorns and salt and sauté for one minute. Add yoghurt and mix well. Add 1 cup water and bring to a boil. Add paneer to the gravy and cook over medium heat.
Gently stir in the garam masala powder, kasuri methi.
Cover with the lid and seal the edges with atta dough. Place the handi in the oven over lowest heat for ten to fifteen minutes.
Break open the seal and serve hot.
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