North Indian style one pot soft paneer curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.
Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.Pepper helps to cure stomach related problems. Pepper should be dry roasted to remove moisture content. And also note that you don’t want to dry roast and store this powder. If you want good flavors, I am sure you want to! If so grind it fresh each time you make this recipe. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.
It is called handi paneer because it is made in one pot. Handi is cooking in one pot. I usually make this in clay pot . This time I made it in the usual vessel. It still taste the same good :). We can replace paneer with any veggie like potato, tofu, eggplant or mixed vegetables. I cooked this long back but did not like the pictures much so kept it as a draft. however i liked the taste of it, so wanted to post it.
I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.
- • Paneer - 400gm, sliced into big rectangular cubes (or any shape you fancy)
- • Bell pepper/ capsicum – ½ cup, sliced
- Oil – 3 tbsp
- • Onion - 1 cup, sliced thinly
- • Tomato - 1 cup, roughly sliced
- • Ginger garlic paste - 2tbsp (blend it fresh if you can)
- • Turmeric powder - 2 tsp
- • Chili powder - 1 tbsp
- • Coriander powder - 1 tbsp
- • Salt - as needed
- • Dry fenugreek leaves (methi dry leaves) – 2 tsp
- • Sugar – ½ tsp
- Yogurt - 1 tbsp
- cooking cream - 1 tbsp
- • Amchur powder/ Mango powder – ½ tsp
- • Coriander leaves – 1 tbsp, finely chopped
To Roast and grind:
- • Pepper - 1 tsp
- • Fennel seeds - 1 tsp
- Dry roast the ingredient under "to roast & grind” for 2 mins in medium -low flame. Grind them together and keep it aside.I roasted it together but you can roast together.
- Heat very little oil in a pan, add the paneer, wait till gets brown., remove and set aside. Add some capsicum, wait till it gets sautéed. Remove them and set aside. Take some cold water in a cup, add the fried paneer cubes and bell pepper to it. Set aside, this way it will help the paneer not to get chewy or hard.
- In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger garlic paste and sauté for a minute.
- Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.
- Add yogurt and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
- Now add paneer and stir well till the paneer & capsicum is well blended with the spices.
- It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
- Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.
- Add chopped coriander leaves, squeeze some lime and switch it off.