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Home Dish Paneer Makhni Handi

Paneer Makhni Handi

Name: How to cook Paneer Makhni Handi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Paneer Makhni Handi

#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.

Ingredient

Food ration :

7-8 servings

Cooking time :

30 minutes

500 gms

paneer

1 tsp

coriander seeds

1 tsp

cumin seeds

1 tsp

black pepper

dry red chilli

2-3

bay leaves

green cardamoms, cinnamon, cloves

2 tbsp

oil

1 tbsp

clarified butter/ ghee

2 tbsp

butter

big onion paste

green chillies paste

2 tsp

ginger paste

2 tsp

garlic paste

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

medium onion cubed and petals disintegrated

tomato deseeded and cubed

capsicum deseeded and cubed

1 inch

ginger julienne

Cooking instructions

* Step 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.

* Step 2

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

* Step 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.

* Step 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.

* Step 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.