Paneer Handi



  • 200 g Paneer/ Cottage Cheese
  • 3 tbsp Cashew nuts
  • 1 Tomato (finely chopped)
  • 1 Onions (chopped)
  • 1 Green chilli (slit)
  • 1 Bay leaf
  • 1 inch Cinnamon stick
  •  1 tsp Ginger-garlic paste
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • 3/4 tsp Garam masala
  • 1/2 tsp Kasthuri methi
  • Salt to taste
  • 3/4 cup Water
  • 1 1/2 tbsp Ghee


  1. Soak cashews in 1/3 cup of hot water for 20 minutes. Then, drain the water, grind the soaked cashews to a fine paste with 2-4 tablespoons of water.
  2. Heat ghee in a pan  on low flame. Add bay leaf, cinnamon sticks and chopped onions. Saute till the onions turn golden brown. 
  3. Add in a teaspoon of ginger-garlic paste, one slit green chilli and chopped tomatoes. Saute for a few minutes then add in the spice powders and the cashew paste. Stir gently for half a minute. 
  4. Pour in water and season with salt. Mix well and let it simmer for 6 minutes on low-medium flame. 
  5. Add in paneer cubes and crushed kasthuri methi. Mix gently and turn off the flame. Serve with naan, rice or rotis. 

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