Handi Paneer Recipe Dhaba Style | Rich and Creamy Gravy

Handi Paneer is a classic Indian dish that showcases the rich flavors of paneer (Indian cottage cheese) cooked in a creamy, aromatic gravy. This dish is often prepared in a traditional handi, a type of pot that enhances the cooking process and flavor.

Handi Paneer is a delicious curry made from paneer cubes simmered in a rich gravy made from tomatoes, cashews, and spices. The dish is known for its creamy texture and robust flavors, making it a favorite in Indian households and restaurants alike. It pairs well with various Indian breads like naan or roti and can also be served with rice.

Key Ingredients

To make Handi Paneer, you will need the following ingredients:

Paneer: Fresh paneer is ideal; it can be cubed or sliced.
Tomatoes: Fresh tomatoes are used to create the base of the gravy.
Cashews: Soaked cashews add creaminess to the dish.
Onions: Finely chopped onions provide sweetness and depth of flavor.
Spices: Common spices include turmeric powder, red chili powder, garam masala, and cumin seeds.
Cream: Heavy cream or fresh cream enhances the richness of the dish.
Herbs: Fresh coriander leaves for garnish and kasuri methi (dried fenugreek leaves) for added flavor.

Classic Handi Paneer Recipe

Ingredients

Here’s a detailed list of ingredients needed for making Handi Paneer:

200 grams paneer (cubed)
2 tablespoons oil or ghee
1 bay leaf
2 black cardamoms
5-6 cloves
1 teaspoon cumin seeds
1 medium onion (finely chopped)
2 teaspoons ginger-garlic paste
2 large tomatoes (pureed)
3 tablespoons cashew nuts (soaked in warm water)
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1 teaspoon garam masala
1 cup cream
Fresh coriander leaves (for garnish)
1 teaspoon kasuri methi (crushed)

Instructions

Follow these steps to prepare Handi Paneer:

Step 1: Prepare Cashew Paste

Soak Cashews:
- Soak the cashews in warm water for about 20 minutes to soften them.
Blend Cashews:
- Drain the water and blend the cashews with a little water to form a smooth paste. Set aside.

Step 2: Cook the Gravy

Heat Oil/Ghee:
- In a handi or heavy-bottomed pan, heat oil or ghee over medium heat.
Add Whole Spices:
- Add bay leaf, black cardamoms, cloves, and cumin seeds. Sauté until fragrant.
Sauté Onions:
- Add finely chopped onions and cook until they turn golden brown.
Add Ginger-Garlic Paste:
- Stir in ginger-garlic paste and sauté for another minute until aromatic.
Add Tomato Puree:
- Pour in the tomato puree and cook on medium heat until it thickens and oil starts to separate from the sides (about 10 minutes).
Add Spices:
- Mix in turmeric powder, red chili powder, and salt. Cook for another minute.

Step 3: Combine Ingredients

Add Cashew Paste:
- Stir in the cashew paste and mix well. Cook for a few minutes until combined.
Add Water:
- Pour in about one cup of water to achieve your desired gravy consistency. Bring it to a boil.
Add Paneer:
- Gently add cubed paneer into the gravy and simmer for about 5 minutes.
Finish with Cream:
- Stir in fresh cream and garam masala. Mix well and let it simmer for another minute.
Garnish:
- Sprinkle crushed kasuri methi and garnish with fresh coriander leaves before serving.

Serving Suggestions

Handi Paneer is best served hot with:

Naan or Roti: Soft Indian breads that complement the rich gravy.
Jeera Rice or Biryani Rice: Flavored rice dishes that balance out the meal.

Variations of Handi Paneer

Handi Paneer can be customized in various ways:

1. Dhaba Style Handi Paneer

This variation includes more spices and a smoky flavor reminiscent of roadside eateries (dhabas). To achieve this:

Use charcoal smoke infusion by placing a burning piece of charcoal on top of the curry while covered for a few minutes.

2. Vegetable Handi Paneer

Incorporate mixed vegetables like bell peppers, peas, or carrots along with paneer for added nutrition and texture.

3. Vegan Handi Paneer

Replace paneer with tofu or tempeh and use coconut cream instead of dairy cream to make it vegan-friendly.

Nutritional Benefits of Handi Paneer

Handi Paneer not only satisfies your taste buds but also offers several health benefits:

High Protein Content: Paneer is an excellent source of protein, making it great for vegetarians.
Rich in Calcium: Essential for bone health.
Vitamins & Minerals: Tomatoes provide antioxidants like vitamin C, while spices offer various health benefits.

Tips for Making Perfect Handi Paneer

Use Fresh Ingredients: Fresh paneer and ripe tomatoes enhance flavor significantly.
Adjust Spice Levels: Modify spice levels according to your preference; you can reduce chili powder for milder taste.
Cook Slowly: Allowing the gravy to simmer helps develop deeper flavors.
Avoid Overcooking Paneer: Add paneer towards the end to prevent it from becoming rubbery.

FAQs

What exactly is Handi Paneer?

Handi Paneer is a popular Indian vegetarian dish where paneer (Indian cottage cheese) is cooked in a rich and creamy gravy in a handi. The handi, traditionally an earthenware pot, is said to impart a unique flavor to the dish. The gravy typically consists of tomatoes, onions, cashews, and a blend of aromatic spices. It’s known for its creamy texture and the way the paneer soaks up the flavors of the gravy.

What is a handi and why is it used?

A handi is a traditional Indian cooking pot, often made of earthenware or metal. Cooking in a handi is believed to enhance the flavor of the dish, giving it a unique earthy note. The shape of the handi also helps in even heat distribution, resulting in perfectly cooked ingredients. However, if you don’t have a handi, you can easily use a regular pot or pan.

Is Handi Paneer difficult to make?

While it requires some attention to detail, Handi Paneer is not overly complicated. The key is to properly sauté the onions and tomatoes and to use a good blend of spices to create a flavorful gravy.

How do I make Handi Paneer?

Here’s a simplified overview of the process:

Prepare the base: Heat oil and ghee in a handi or pot. Add whole spices and sauté until fragrant.
Sauté the aromatics: Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook for a minute.
Cook the tomatoes: Add chopped tomatoes and cook until they soften and release their juices.
Add the spice powders: Add turmeric powder, red chili powder, and coriander powder. Sauté for a few minutes.
Make it creamy: Add cashew nut paste, tomato puree, and yogurt (if using). Cook until the gravy thickens.
Add the paneer: Gently add the paneer cubes and simmer for a few minutes.
Finish with flavor: Add garam masala, cardamom powder, mace powder, butter, cream (if using), chopped coriander leaves, and kasuri methi.
Serve: Garnish with khoya/mawa (optional) and fresh coriander leaves. Serve hot.

How do I make cashew paste?

Soak cashews in hot water for 20-30 minutes. Drain the water and grind the cashews to a smooth paste with a little water.

Can I make Handi Paneer without cream?

Yes, you can omit the cream or use half the quantity of cashews/blanched almonds to cut down on the fat content.

What are some tips for making the perfect Handi Paneer?

Use fresh, high-quality ingredients for the best flavor.
Sauté the onions and tomatoes properly until they are soft and well-cooked.
Use a good blend of spices to create a rich and aromatic gravy.
Simmer the paneer gently in the gravy so that it absorbs the flavors without breaking.
Adjust the spice level to your preference.

What is the best way to serve Handi Paneer?