A Beautiful Vegetarian Dish Made Easy
This easy Handi Paneer Recipe is perfect for an simple and tasty midweek meal or surprise guests with this deliciously spiced dish.
THE CREATOR OF THIS RECIPE, DHANYA FROM THE SPICE ADVENTURESS SHARES:
“Menu planning done, weekly shopping done, dishes done; now I am ready to relax and tuck into this delicious dinner with my family. Going the North Indian route tonight with a hearty, flavourful Handi Paneer with Chappathis, Cucumber Raita, Pickled onions and Pappad.
Good quality spices are key to make any Indian curry and I have been using Katoomba Foods whole spices and powders for many years now. The high quality whole spices ensure that I can create the most flavourful blends at home, a task which you all know that I thoroughly enjoy.
An easy recipe and one that’s perfect for a special meal….paired with piping hot wheat chappathis from Katoomba Foods (A convenience I treasure!)”⠀⠀⠀⠀⠀⠀⠀⠀⠀
Our Katoomba Foods chappathis is available from Woolworths and Coles Supermarkets Australia wide.
Handi Paneer Recipe
- 400gms fresh paneer; cut into thick strips (or any shape you fancy)
- 1 green bell pepper; sliced lengthwise
- ½ tsp black peppercorns
- 1 tsp fennel seeds
- 3-4 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 green cardamom
- 2 medium red onions; thinly sliced
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 2 ripe red tomatoes; thinly sliced
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp Kashmir chilli powder
- 1 tbsp coriander powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ tsp sugar
- 2 tbsp plain yoghurt/curd; beaten well
- ½ tsp amchur/dried mango powder
- Salt, to season
- 1 tbsp coriander leaves; chopped
In a pan, dry roast the black peppercorns and fennel seeds till fragrant (maintain low heat to avoid the spices from burning). Allow to cool and then grind to a fine powder.
Heat 2 tbsp oil in the same pan and add the paneer pieces. On medium heat, fry the paneer till light/golden brown and keep aside. Add the bell peppers and fry for a minute; keep aside. If the paneer is not too soft, place the fried paneer in a bowl of cold water to prevent it from getting too hard.
Heat the remaining oil in a kadai/wok or a heavy bottom pot/handi. Add cumin seeds and green cardamom and fry on low heat till fragrant.
Then add the grated ginger, garlic and onions; sauté till the onions are light brown.
Next add the tomatoes and cook till the tomatoes are completely broken down and mushy.
Add all the spice powders and sugar; continue to sauté on low heat till the whole mixture comes together and oil starts appearing at the sides of the pan.
Add curd and half a cup of water; mix well to combine and cook covered for 2 minutes.
Remove the paneer from the water and add to the pan along with the bell peppers and roasted pepper fennel powder.
Season with salt and mix to combine taking care not to break the paneer pieces. Cook for another 5 minutes.
Finish off with dried mango powder and garnish with coriander leaves.
Serve warm with Katoomba Foods chappathis and raita.