Paneer Makhani Handi is a rich and creamy Indian dish made with soft paneer cubes simmered in a luscious tomato and cashew-based gravy. Traditionally cooked in a handi (earthen pot), this dish gets its unique aroma and taste from authentic spices and slow cooking. Perfect for special occasions or a hearty weekend dinner, this dish pairs beautifully with butter naan, jeera rice, or parathas.
Recipe Overview
| Cuisine | Indian |
|---|---|
| Course | Main Course |
| Diet | Vegetarian |
| Difficulty | Moderate |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Serving Size | 4 servings |
Ingredients
Main Ingredients:
- Cottage cheese (Paneer): 250 g, cut into cubes
- Fresh Cream: 2 tbsp
- Refine or olive oil: 2 tbsp
- Butter: 2 tbsp ( to inhance taste )
- Onion paste: 1/2 cup ( 1 medium size )
- Tomato: 1 medium
- Capsicum: 1 medium
- Curd: 1/2 cup
- Cashew Paste: 3 tbsp (blend 10–12 cashews soaked in warm water)
- Ginger-Garlic Paste: 2 tsp
- White pepper powder: 1/2 tsp
- Salt: 1/2 tsp
Spices and Aromatics:
- Coriander Seeds: 1/2 tsp
- White Til: 1/2 tsp
- Cumin Seeds: 1/2 tsp
- pepper corn: 1/2 tsp
- Cardamom: 4
- dry red chili: 3
- Garam Masala: 1/2 tsp
- Coriander Powder: 1 tsp
- Cumin Seeds: 1 tsp
- Kasuri Methi (Dried Fenugreek Leaves): 1 tsp
- Salt: To taste
For Garnish:
- Fresh Coriander Leaves: 2 tbsp, finely chopped
- Butter: A small cube (optional)
Step-by-Step Instruction
- Heat a pan and dry roast Coriander Seeds, White sesame seeds, Cumin Seeds, pepper corn, Cardamom, red chili till aroma comes out. Coursely grind it in a grinder.
- Now heat an earthen pot and add oil and butter. Add onion paste, stir till golden color of onion comes out, it will take 3-5 minutes.
- Add ginger-garlic paste, white pepper powder and salt. Add 5 tbsp water and cook 2-3 minutes, when the water will evaporate, add prepared spiced masala and Let it simmer for 1 minute.
- Add curd, cook till the oil comes out. Note- coming out of oil on the surface shows that the masala has cooked.
- Stir in the cashew paste and mix well to create a creamy base, cook for 2 minutes and stir continuously
- Add fresh cream, stir continuously (for 1 minute) and mix well. A smooth-rich gravy is ready now.
- Add cottage cheese cubes gently into the gravy. Stir carefully to coat them evenly.
- Add garam masala.
- Crush dried fenugreek leaves between your palms and sprinkle over the gravy. Stir well and cook for an additional 1–2 minutes.
- Add 3-4 tbsp water, cover with the lid and simmer on low heat for 6-10 minutes, allowing the flavors to blend beautifully.. Paneer makhani handi is ready.
- Tempering- heat a pan, add 1 tbsp oil , add 2 sliced green chilly, 1 inch juline ginger, tomato pieces and capsicum pieces . Note take out the seeds of tomato and capsicum. Cook for 3-4 minutes.
- Pour the tadka on prepared Paneer makhni handi.
- Garnish and Serve:– Turn off the heat and garnish with chopped coriander leaves and a small cube of butter (optional).
Serve hot with butter naan, tandoori roti, or steamed rice.
Why You’ll Love This Recipe
- Rich and Creamy: The cashew and cream base makes this dish irresistibly luxurious.
- Restaurant-Style Taste: Perfectly spiced and flavorful, just like your favorite dine-out dishes.
- Versatile Pairing: Goes well with a variety of Indian bread or rice.
Pro Tips
- Paneer Tips: Use fresh, soft paneer for the best results. Soak paneer in warm water for 5 minutes to enhance its texture.
- Handi Flavor: If you don’t have a handi, cook in a heavy-bottomed pan to mimic the traditional slow-cooking effect.
Conclusion
Paneer Makhani Handi is the epitome of comfort food for paneer lovers. Its creamy texture, rich flavors, and fragrant spices make it a dish worth savoring. Whether you’re planning a festive feast or simply craving something indulgent, this recipe is sure to impress.
Cook this royal dish in your kitchen and enjoy the authentic taste of Paneer Makhani Handi with your loved ones. Let the aroma fill your home and the flavors take you to culinary bliss. Happy cooking! 😊
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