Paneer Handi Recipe: Rich and Flavorful Gravy

Paneer Handi Paneer Handi: Handi Paneer, a luscious and creamy gravy dish, is traditionally prepared in a handi, a specialized pot commonly used in Indian cuisine characterized by its shallow depth and wide bottom.

Paneer Handi

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Cuisine: North Indian

Course: Main Course

Diet: Vegetarian

Difficulty Level: Moderate


For Cashew Paste:

  • 3 tablespoons cashews
  • ⅓ cup hot water
  • 3 to 4 tablespoons water - grinding cashews

Other Ingredients:

Also Read: Kofte Recipe

  • 2 tablespoons Ghee
  • 1 small tej patta (Indian bay leaf)
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 2 single strands of mace
  • ⅓ cup chopped onions or 1 medium-sized finely chopped onion
  • 1 teaspoon Ginger Garlic Paste or 1 inch ginger + 3 to 4 medium-sized garlic, crushed into a paste
  • 1 green chili – slit
  • 1 tablespoon chopped coriander leaves
  • ½ cup finely chopped tomatoes or 1 medium-sized finely chopped tomato
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon Kashmiri red chili powder
  • ½ teaspoon Garam Masala
  • 2 teaspoons milk powder – optional
  • 1 cup water
  • Salt to taste
  • 200 grams Paneer (cottage cheese)
  • ½ teaspoon kasuri methi – crushed (dried fenugreek leaves)
  • 2 tablespoons chopped coriander leaves (cilantro leaves)



  1. Soak 3 tablespoons of cashews in ⅓ cup hot water for 30 minutes.
  2. After 30 minutes, drain the water and add the cashews to a grinder or blender jar. Also, add 4 tablespoons of water.
  3. Grind the cashews to a smooth paste. Set aside.

Making Paneer Handi:

  1. Heat 2 tablespoons of ghee in a heavy handi, pan, or kadai over low heat.
  2. Add 1 tej patta, 1 cinnamon, 2 cloves, 2 green cardamoms and 2 single strands of mace. Fry the spices until aromatic.
  3. Then add ⅓ cup chopped onions. Sauté the onions on low to medium heat until translucent. For faster cooking, add salt.
  4. Next, add 1 teaspoon ginger garlic paste, 1 slit green chili, and 1 tablespoon chopped coriander leaves. Sauté until the raw aroma dissipates.
  5. Add ½ cup finely chopped tomatoes. Sauté until the tomatoes turn pulpy and the mixture releases oil.
  6. Now, add ¼ teaspoon turmeric powder, ¼ teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala powder. Mix well.
  7. Incorporate the cashew paste and sauté until the mixture releases oil from the sides.
  8. Add 2 teaspoons milk powder and mix well. Then pour in 1 cup of water. Stir until you achieve a smooth curry consistency. Season with salt.
  9. Simmer the gravy for 6 to 7 minutes on medium-low heat until oil specks appear on the top.
  10. Add 200 grams of paneer cubes and gently mix. Turn off the heat.
  11. Add ½ teaspoon crushed kasuri methi and optionally, 1 to 2 pinches of nutmeg powder. Stir gently.
  12. Finally, garnish with 2 tablespoons of chopped coriander leaves.
  13. Serve hot with naan, tandoori roti, or your choice of Indian bread or rice dishes.

Also Read: Mirchi Vada


  • Adjust the recipe according to your serving requirements.
  • Use fresh paneer for the best taste.
  • You can substitute ghee with any neutral-flavored oil.

Post a Comment