Handi Paneer

Cottage cheese steeped in a tangy yoghurt and mint curry, cooked in traditional “handi”.

Preparation Time : 8-10 minutes
Cooking Time : 30 minutes
Servings : 4

Ingredients
400 gms Cottage cheese (paneer), 1 inch cubes
1 cup Yogurt, whisked
4 tbsp Fresh coriander leaves, chopped
2 tbsp Fresh mint leaves, chopped
3 tbsp Oil
2 Bay leaves
3-4 Green cardamoms (crushed)
3-4 Cloves
1 inch stick Cinnamon
1 1/2 tsp Garlic paste
1 1/2 tsp Ginger paste
1 tsp Cumin powder
1 tsp Green chilli paste
2 tbsp Coriander powder
1 tbsp Black peppercorns, crushed
1/2 cup Browned onion paste
1 tbsp Garam masala powder
Salt to taste
1/2 cup Fresh cream
Saffron (kesar) a pinch
Rose petals a few
2 tsp Rose water
Whole wheat flour dough, to seal
Mitti ki handi (adjustable in microwave)

Instructions
Preheat oven to 180 C.
Heat oil in a pan, add bay leaf, green cardamoms, cloves, cinnamon and stir fry.
Add ginger paste, garlic paste, green chilli paste and mix well.
Add browned onion paste and mix.
Add a little water, mix and cook for two minutes.
Add cumin powder, coriander powder, crushed peppercorns, salt and saute’ for a minute.
Add yogurt and mix well.
Add paneer pieces to the gravy and cook on medium heat.
Stir in fresh cream and mix.
Add saffron. Transfer it to the mitti ki handi.
Add crushed green cardamoms, garam masala powder, chopped coriander and mint leaves, rose petals, rose water and mix gently.
Cover with the lid and seal the edges with atta dough.
Place the handi in the preheated oven and cook at 180 C for 10-15 minutes.
Break open the seal and serve hot.

Leave a Reply Cancel reply