Matar Paneer Handi Recipe | Easy Paneer Curry at Home
Автор: Rasvat kitchen
Загружено: 2025-12-14
Просмотров: 24
Paneer Handi is a rich and flavorful paneer curry made with aromatic whole spices, tomato-based gravy, and soft paneer cubes. This easy paneer handi recipe can be prepared at home using simple and easily available ingredients. The blend of ghee and garam masala adds depth and warmth to the gravy, making it delicious and comforting. Perfect for everyday cooking as well as special occasions, this paneer curry tastes great with naan, roti, or jeera rice. Follow this paneer handi recipe to enjoy a wholesome and satisfying meal at home. A perfect choice for all paneer lovers.
INGREDIENTS :
Oil – 2 big spoons
Ghee – 2 spoons
Cloves (Long) – 7 to 8
Tez patta (Bay leaves) – 2
Dalchini (Cinnamon sticks) – 2
Elaichi (Green cardamom) – 5
Star Phool (star anise) - 2
Onion (Pyaz) – 2 medium-sized (finely chopped)
Tomato – 8 (pureed)
Ginger (Adrak) – 2 pieces
Green chillies (Hari mirch) – 2
Tilli (Sesame seeds) - small bowl
Khopre ka burada (Desiccated coconut) - small bowl
Salt – As per taste
Red chilli powder (Lal mirch powder) – 1 spoon
Coriander powder (Dhaniya powder) – 2 spoons
Turmeric powder (Haldi powder) – ½ spoon
Garam masala powder – 1 spoon
Water – As required
Green peas (matar) – 1 cup (boiled)
Paneer – 250 grams (cubed)
METHOD :
In a pot, heat oil and add cloves, bay leaves, cinnamon sticks, star anise and green cardamom. Let the whole spices release their aroma, then add the chopped onions and sauté until they turn a light golden colour. Add puree of tomato, ginger, green chillies, Sesame seeds, desiccated coconut and sauté the gravy well. Add salt, red chilli powder, coriander powder, and turmeric powder. Mix well and cook until the masala thickens and the oil starts separating. Add garam masala powder and ghee, mix again, then add water and stir well to form a rich gravy. Finally, add boiled green peas and paneer, mix gently, and cook for a few minutes until everything is well combined and flavorful.
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