Handi Paneer

Handi Paneer is a flavorful and aromatic North Indian curry made with soft paneer cubes ,creamy paneer dish cooked in a rich, creamy, and spiced tomato-based gravy. Traditionally prepared in a clay pot (handi) for an authentic taste, this dish is infused with Indian spices, yogurt, cream, and cashew paste, giving it a luscious texture and deep flavors. Perfectly paired with naan, roti, or jeera rice, Handi Paneer is a must-try for those who love restaurant-style paneer dishes at home.

History of Handi Paneer

Handi Paneer is a traditional North Indian dish known for its rich, creamy texture and deep, aromatic flavors. The word “Handi” refers to the earthen clay pot in which the dish is traditionally cooked, allowing the flavors to develop slowly while maintaining a rustic, earthy taste.

Origins of Handi Cooking

• Ancient Indian Cooking: Handi-style cooking dates back thousands of years to the era of royal kitchens in Mughal India. The Mughals introduced slow-cooking techniques that infused spices deeply into dishes.
• Traditional Cooking Vessels: Before modern cookware, Indian kitchens used clay or brass handis to cook curries, biryanis, and stews over a low flame, which enhanced flavors.
• Punjabi and Mughlai Influence: The creamy, tomato-based gravy of Handi Paneer takes inspiration from Punjabi and Mughlai cuisine, both of which emphasize rich, spiced gravies with dairy-based ingredients like cream and butter.

Evolution of Handi Paneer

• Initially, meat-based dishes (like Handi Chicken and Handi Gosht) were more common, but as vegetarian cuisine flourished in India, paneer became a preferred alternative for vegetarians.
• Over time, restaurants and home cooks adapted the dish by using modern cookware while maintaining the traditional flavors.
• Today, Handi Paneer is a staple in Indian restaurants worldwide, served with naan, roti, or jeera rice.

Recepi:

Handi Paneer is a rich and creamy North Indian curry cooked in an earthen pot (handi), giving it a unique flavor. This recipe brings out the aromatic essence of traditional spices and slow cooking, making it a perfect dish for special occasions.

Ingredients:

For the Curry Base:

• 250g Paneer (cubed)
• 2 Onions (finely chopped)
• 3 Tomatoes (pureed)
• 1 tbsp Ginger-Garlic Paste
• 2 tbsp Fresh Cream
• 1 tbsp Yogurt (curd)
• 1 tbsp Cashew Paste (soak 8-10 cashews in water and blend)
• 2 tbsp Ghee or Butter
• 2 tbsp Oil

Spices:

• 1 tsp Cumin Seeds
• 1 Bay Leaf
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• Salt (to taste)

For Garnishing:

• Fresh Coriander Leaves (chopped)
• A drizzle of cream

Instructions:

Step 1: Preparing the Base

1. Heat oil and ghee in a handi (or a heavy-bottomed pan).
2. Add cumin seeds and bay leaf, letting them splutter.
3. Add finely chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and cook until the raw smell disappears.

Step 2: Cooking the Gravy

1. Add tomato puree and cook for 5-7 minutes until oil separates.
2. Mix in turmeric, red chili powder, coriander powder, and salt. Stir well.
3. Add yogurt and cashew paste, cooking for another 3-4 minutes for a creamy consistency.

Step 3: Adding Paneer

1. Gently fold in paneer cubes and cook for 2 minutes.
2. Pour in fresh cream, mix, and let it simmer for 5 minutes.
3. Sprinkle kasuri methi and garam masala, mixing well for the final touch.

Step 4: Garnishing & Serving

1. Turn off the heat and garnish with chopped coriander and a drizzle of cream.
2. Serve hot with naan, roti, or jeera rice for a delicious meal.

Handi Paneer is a flavorful and aromatic North Indian curry made with soft paneer cubes ,creamy paneer dish cooked in a rich, creamy, and spiced tomato-based gravy. Traditionally prepared in a clay pot (handi) for an authentic taste, this dish is infused with Indian spices, yogurt, cream, and cashew paste, giving it a luscious texture and deep flavors. Perfectly paired with naan, roti, or jeera rice, Handi Paneer is a must-try for those who love restaurant-style paneer dishes at home.

History of Handi Paneer

Handi Paneer is a traditional North Indian dish known for its rich, creamy texture and deep, aromatic flavors. The word “Handi” refers to the earthen clay pot in which the dish is traditionally cooked, allowing the flavors to develop slowly while maintaining a rustic, earthy taste.

Origins of Handi Cooking

• Ancient Indian Cooking: Handi-style cooking dates back thousands of years to the era of royal kitchens in Mughal India. The Mughals introduced slow-cooking techniques that infused spices deeply into dishes.
• Traditional Cooking Vessels: Before modern cookware, Indian kitchens used clay or brass handis to cook curries, biryanis, and stews over a low flame, which enhanced flavors.
• Punjabi and Mughlai Influence: The creamy, tomato-based gravy of Handi Paneer takes inspiration from Punjabi and Mughlai cuisine, both of which emphasize rich, spiced gravies with dairy-based ingredients like cream and butter.

Evolution of Handi Paneer

• Initially, meat-based dishes (like Handi Chicken and Handi Gosht) were more common, but as vegetarian cuisine flourished in India, paneer became a preferred alternative for vegetarians.
• Over time, restaurants and home cooks adapted the dish by using modern cookware while maintaining the traditional flavors.
• Today, Handi Paneer is a staple in Indian restaurants worldwide, served with naan, roti, or jeera rice.

Recepi:

Handi Paneer is a rich and creamy North Indian curry cooked in an earthen pot (handi), giving it a unique flavor. This recipe brings out the aromatic essence of traditional spices and slow cooking, making it a perfect dish for special occasions.

Ingredients:

For the Curry Base:

• 250g Paneer (cubed)
• 2 Onions (finely chopped)
• 3 Tomatoes (pureed)
• 1 tbsp Ginger-Garlic Paste
• 2 tbsp Fresh Cream
• 1 tbsp Yogurt (curd)
• 1 tbsp Cashew Paste (soak 8-10 cashews in water and blend)
• 2 tbsp Ghee or Butter
• 2 tbsp Oil

Spices:

• 1 tsp Cumin Seeds
• 1 Bay Leaf
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• Salt (to taste)

For Garnishing:

• Fresh Coriander Leaves (chopped)
• A drizzle of cream

Instructions:

Step 1: Preparing the Base

1. Heat oil and ghee in a handi (or a heavy-bottomed pan).
2. Add cumin seeds and bay leaf, letting them splutter.
3. Add finely chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and cook until the raw smell disappears.

Step 2: Cooking the Gravy

1. Add tomato puree and cook for 5-7 minutes until oil separates.
2. Mix in turmeric, red chili powder, coriander powder, and salt. Stir well.
3. Add yogurt and cashew paste, cooking for another 3-4 minutes for a creamy consistency.

Step 3: Adding Paneer

1. Gently fold in paneer cubes and cook for 2 minutes.
2. Pour in fresh cream, mix, and let it simmer for 5 minutes.
3. Sprinkle kasuri methi and garam masala, mixing well for the final touch.

Step 4: Garnishing & Serving

1. Turn off the heat and garnish with chopped coriander and a drizzle of cream.
2. Serve hot with naan, roti, or jeera rice for a delicious meal.