Paneer Handi Recipe Hotel Style

Paneer Handi

Ingredients:

Paste

TOMATO 4 GARLIC | 8-10 CLOVES. GINGER | 1 INCH CORIANDER STEMS | 2 TBSP GREEN CHILLI | 1 NO. KASHMIRI / DEGI RED CHILLI POWDER | 1.5 TBSP CORIANDER POWDER | 1 TBSP CUMIN POWDER | 1/2 TSP CASHEW | 15 NOS. (SOAKED)

Paneer sauteing

OIL | तेल 1 TBSP BUTTER | 1 TBSP PANEER | 500 GRAMS (CUBED) SALT | TO TASTE KASHMIRI RED CHILLI POWDER | A PINCH

Final Cooking:

OIL | 2 TBSP BUTTER | 1 TBSP WHOLE SPICES CUMIN SEEDS | 1 TSP GREEN CARDAMOM | 3 NOS. CINNAMON | 1/2 INCH BAY LEAF | 1 NO. GARLIC | 1 TBSP (CHOPPED) GREEN CHILLI | 1 NO. (CHOPPED) ONION | 3 MEDIUM SIZED (CHOPPED) TURMERIC POWDER | 1/4 TSP KASHMIRI RED CHILLI POWDER | 1/2 TSP SALT | TO TASTE SUGAR | A PINCH HOT WATER | AS REQUIRED BUTTER | 2 TBSP ROASTED KASURI METHI POWDER | A PINCH GARAM MASALA | A PINCH FRESH CREAM | 3-4 TBSP FRESH CORIANDER | AS REQUIRED (CHOPPED)

Method:

Make sure to soak the cashews in boiling water for ten to fifteen minutes before adding all the paste's ingredients to a jar and grinding them into a fine paste. You can alternatively boil it for five minutes before adding it.

Put a pan over high heat and add the butter and oil after it's hot in order to sauté the paneer. Once the oil gets hot, add the cubed paneer, salt & kashmiri red chilli powder, then toss the paneer over high flame for 1-2 minutes, doing this step will help the paneer to hold its structure in the gravy, once sauteed remove the paneer into a bowl & set it aside until you make the gravy.

To make the gravy, heat a wok or a kadhai then add oil & butter, once the oil gets hot, add all the whole spices along with, garlic & chopped green chilli, stir well & then add the onions & cook over medium high flame until the onions turn light golden brown.

Once the onions turn light golden brown add turmeric powder & kashmiri red chilli powder, stir well & then add a splash of hot water, stir well & cook the masala for 2-3 minutes. Add the prepared paste, sugar, and salt after that. Stir thoroughly and heat over medium-high heat until the oil separates.

After the oil separates, add boiling water to correct the gravy and cook for two to three minutes. Taste the gravy and adjust the seasoning based on your observations. Further add the paneer, butter & all the remaining ingredients, stir well & cook only for 1-2 minutes & then finally sprinkle some more fresh coriander. Your paneer butter masala is ready, serve hot with naan, tandoori roti or rumali roti.