Handi Paneer

Handi Paneer

Handi Paneer

Restaurant style handi-paneer is ready to be served hot. Chef ajay chopra with this video brings this mouth watering recipe of hamdi-paneer just for you. An amazing mixture of flavours will be a delight to enjoy with your family. So do try and stay tuned for more.

  • 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. garam masala
  • 1/2 mace powder
  • 2 tsp. butter
  • 1 cup cream
  • 1 bowl freshly chopped coriander leaves
  • 1 big pinch dry fenugreek leaves powder
Method:
  • Take some oil and 2 tsp ghee in a cooking pan. Add 4-5 nos. bayleaves, 2 nos. black cardamom, 5-6 nos. cloves and a handful of peppercorns into it. Roast them. Now add 1 cup finely chopped onions to it and sauté. As the onion turns brown add 2 tsp. ginger-garlic paste, 1 tsp. green chilli paste, a little water and cook them up together.
  • Now add 1 tsp. turmeric, 1 tsp. red chilli powder and 1 tsp. coriander powder. Stir it together and cook. Now add 1 bowl of chopped tomatoes. Stir together and cook it while adding very little amount of water to it. Cover it up and let it cook.
  • When the oil starts oozing out add a good amount of water and give it a good boil. Now add 1 tbsp. tomato puree and mix. Dilute 4 tsp. cashew nut paste with water and add it to the gravy. Mix a handful khoya/mawa into this and cook everything together.
  • Now add salt to taste, 1 tsp. garam masala, 1 tsp. cardamom powder, and 1/2 tsp. mace powder. Add 2 tsp. butter, 1 cup cream and a handful of chopped coriander leaves. Mix it together and final finishing with a big pinch of fenugreek leaves powder. Dice the cottage cheese and place them in the serving bowl directly we need not cook the cheese for this. And finally pour the gravy over the cheese. Garnish with some khoya/mawa and some fresh coriander leaves and it is ready to be served hot and delicious.