Handi Paneer Recipe

Handi Paneer Recipe

20 min
2-3 People
15 min

How to Make Handi Paneer at Home Like a Restaurant





As I cook restaurant-style meals at home, I love the smell of the spices, the sound of the pan sizzling, and the adventure of a tasty culinary adventure. Let me take you on a flavorful journey, starting with the first time I tried making Handi Paneer.


When I first started cooking, I learned how to make Handi Paneer that tastes just as good as it does in the best restaurants. The dish is more than just a meal; it is a celebration of flavours. Let me show you how to make this beautiful dish that will take you to the heart of a traditional restaurant kitchen.


Handi Paneer with a Creamy Texture


Handi Paneer is a masterpiece. The name of the dish comes from the traditional handi, which is a cooking pot that gives the dish its own flavour. Tender paneer cubes are cooked in a rich, aromatic gravy that has been spiced by hand. The result is a culinary delight that captures the essence of traditional Indian food.


Learn how to make Handi Paneer with our step-by-step guide. Tender paneer cubes are marinated and then cooked slowly in a handi with a delicious mix of tomatoes, onions, and hand-ground spices. The dish has a creamy texture because the paneer soaks up the flavour of the aromatic gravy.



Cooking Tips


  1. Paneer Quality Matters: For a creamy feel, pick paneer that is fresh and of good quality.
  2. Hand-Blend Spices: Spices that are ground by hand look more real; take the time to grind them for the best flavour.
  3. Marination Magic: Let the yogurt and spices soak into the paneer for a better flavour and more softness.
  4. Low and Slow Cooking: Let the flavours blend and get stronger by simmering the handi on low heat.


With these expert tips, you can learn how to make a perfect Handi Paneer.


Pairing Guide


With these expert tips, you can learn how to make a perfect Handi Paneer.


  1. Naan or Roti: The best things to eat with creamy Handi Paneer.
  2. Garlic Rice: The dish's strong flavours go well with the spicy garlic rice.


Discover the art of pairing to elevate your Handi Paneer feast.



Handi Paneer Recipe




  • Cottage Cheese.
  • Oil.
  • Ghee.
  • 4-5 nos. Bayleaves.
  • 2 nos. Black Cardamom.
  • 5-6 nos. Cloves.
  • A handful Peppercorns.
  • 1 cup finely chopped Onions.
  • 2 tsp. Ginger-Garlic paste.
  • 1 tsp. Green Chilli paste.
  • 1 tsp. Turmeric.
  • 1 tsp. Red Chilli powder.
  • 1 tsp. Coriander powder.
  • 1 bowl chopped Tomatoes.
  • 1 tbsp. Tomato puree.
  • 4 tsp. Cashew nut paste.
  • Handful Khoya/Mawa.
  • Salt to taste.
  • 1 tsp. Garam Masala.
  • 1 tsp. Cardamom powder.
  • 1/2 Mace powder.
  • 2 tsp. Butter.
  • 1 cup Cream.
  • 1 bowl freshly chopped Coriander leaves.
  • 1 big pinch dry Fenugreek leaves powder.





  1. Take some oil and add 2 tsp of Ghee in a cooking pan. When it heats up, add 4-5 bay leaves, 2 black cardamoms, 5-6 cloves, and a handful of peppercorns into it. Roast them until a nice aroma arises.

  2. Add 1 cup of finely chopped Onions to the pan and sauté well.

  3. As the onions turn brown, add 2 tsp of ginger-garlic paste, 1 tsp. of Green Chilli paste, and a little water to it. Cook them together.

  4. Now add 1 tsp. of turmeric powder, 1 tsp. of red Chilli powder, and 1 tsp. Coriander powder. Stir it together and cook.

  5. Add 1 bowl of chopped tomatoes and a little water. Stir well, cover it, and let it cook. When the oil starts oozing out, add a good amount of water and give it a good boil.

  6. Add 1 tbsp. of tomato puree, 4 tsp. of Cashew nut paste with water, and mix them into the gravy.

  7. Mix a handful of Khoya/Mawa into this and let it cook.

  8. Add salt, 1 tsp. Garam Masala, 1 tsp. Cardamom powder, and 1/2 tsp. of mace powder. Let it cook.

  9. After a few minutes, add 2 tsp. of butter, 1 cup of cream, and a handful of chopped Coriander leaves.

  10. Finish it with a big pinch of Fenugreek leaves powder.

  11. Dice some paneer and place them in a serving bowl directly without cooking.

  12. Pour the prepared gravy over the paneer.

  13. Garnish it with some Khoya/Mawa and fresh coriander leaves.

  14. Your Handi Paneer is now ready to be served hot and delicious. Enjoy!





Frequently Asked Questions about Handi Paneer


  1. Q: Can I use store-bought paneer for Handi Paneer? A: While fresh homemade paneer is recommended, high-quality store-bought paneer can be a convenient alternative.

  2. Q: How long should I marinate the paneer for the best results? A: Marinate the paneer for at least 1-2 hours to allow the flavors to penetrate and enhance its tenderness.

  3. Q: Is it necessary to use a traditional handi for this recipe? A: While a handi adds a unique flavor, you can use a heavy-bottomed pan if a handi is not available.

  4. Q: Can I adjust the spice level according to my preference? A: Absolutely, tailor the spice level by adjusting the quantity of green chilies and red chili powder.

  5. Q: Can I prepare Handi Paneer in advance for a party? A: Yes, Handi Paneer can be prepared in advance and reheated before serving; it tends to develop even richer flavors over time.

  6. Q: Can I substitute yogurt with cream in the marinade? A: While yogurt adds a tangy flavor, cream can be used for a richer taste, but adjust the quantity accordingly.

  7. Q: How can I prevent the paneer from turning rubbery during cooking? A: Ensure that you cook the paneer on low heat and avoid overcooking to maintain its soft texture.

  8. Q: Can I freeze leftover Handi Paneer for later consumption? A: Yes, you can freeze leftover Handi Paneer for up to a month; reheat gently for the best results.

  9. Q: What makes the hand-ground spice blend unique in this recipe? A: Hand-ground spices impart a fresh and authentic flavor, elevating the overall taste of Handi Paneer.

  10. Q: Can I add vegetables to Handi Paneer for a variation? A: Certainly, you can add your favorite vegetables like bell peppers or peas to create a delightful variation.


Explore these FAQs to master Handi Paneer and enjoy the rich and aromatic flavors of this classic Indian dish. Happy cooking!