Handi Paneer is a North Indian delicious mildly spiced paneer cooked in a tomato, onions and cashew nut gravy, slow cooked in a ‘handi’.
‘Handi’ is a copper or earthen clay pot used for cooking in India. This paneer recipe is traditionally cooked in a clay pot hence the name ‘Handi’ Paneer. If you do not have a ‘handi’ this recipe can be cooked in any heavy bottom pan.
Sometimes in restaurants ‘handi’ dishes are cooked in a pre-cooked gravy. I am sharing my recipe for making Handi Paneer from scratch without using a pre-cooked gravy base. You can cook it at home easily by following the steps in my easy recipe.
Paneer is a vegetarian powerhouse of protein and perhaps one ingredient that I cannot do without. I cook paneer at least once a week if not more. While we all gush about paneer recipes like Paneer Tikka, Paneer Butter Masala, Paneer Bhurji, this mildly spiced paneer recipe can compete with all the paneer main recipes and also with its non- vegetarian counterparts.
Delicately spiced Paneer Handi is perfect to be served with Indian Breads such as Naan, Chilli Garlic naan and Tandoori Lachha Paratha or with rice recipes like Jeera Rice or Plain Rice.
Other recipes you might like to try are Paneer 65, Paneer Jalfrezi, Methi Lasuni Paneer, Matar Paneer with no Onion, Paneer Kali Mirch to name a few.
