Paneer Handi Masala is a deliciously rich, mouth-watering recipe of Indian cuisine. The recipe is made with the puree of cashew nuts, onions, and tomatoes as a base.
Paneer handi Masala is an easy recipe. However, you can give your twist to the recipe too. For example, you can add milk powder or cream to make the gravy more rich and thick. It will create a restaurant-like experience for you.
Handi is a pot that people use for Indian cooking that is wide at the bottom and a bit deep. But you can cook it in a pan or a wok if you don’t have a handi. Interestingly, the name of the paneer recipe changes with changing the vessel you cook it in.
You can eat this dish at both lunch and dinner as well. It is a versatile dish that we can enjoy with tandoori roti, naan, paratha, or cumin rice or basmati.
Tips For Paneer Handi:
- Use Kashmiri red chilli powder or edible red colour to get an eye-catching red colour.
- You can add a little bit of gram flour as well to thicken the gravy. Cook it properly to eliminate the rawness.
- If you like, add cream to make it richer. Or you can add a bit of curd as well. Keep a check on the water, then.