Dhaba-style Handi Paneer is a favorite dish that brings the taste of roadside eateries right into your kitchen. This hearty curry is known for its creamy texture and the rustic feel that comes from cooking in a handi, which is a wide, shallow pot.
The magic of this dish comes from its balanced spices and creamy cashew gravy. The paneer, which is fresh Indian cottage cheese, soaks up the flavor of the curry and stays soft and melt-in-your-mouth delicious.
Adding kasuri methi, which are dried fenugreek leaves, gives it a special aroma and taste that reminds you of real dhaba cooking.
Whether you’re a vegetarian looking for protein or just love Indian food, this Dhaba-style Handi Paneer will satisfy your cravings.
It’s great for family dinners, special occasions, or when you want to enjoy the experience of dining at a rustic roadside dhaba from the comfort of your home.
Dhaba Style Handi Paneer Recipe
Ingredients
For the Gravy Base:
- 3 tablespoons cashews
- 1/3 cup hot water for soaking cashews
- 2 tablespoons ghee
- 1 small tej patta Indian bay leaf
- 1 inch cinnamon stick
- 2 cloves
- 2 green cardamoms
- 2 single strands of mace
- 1/3 cup chopped onions
- 1 teaspoon ginger-garlic paste
- 1 green chili slit
- 1/2 cup finely chopped tomatoes
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 2 teaspoons milk powder optional
- Salt to taste
For the Paneer:
- 200 grams paneer cottage cheese, cubed
- 1/2 teaspoon kasuri methi dried fenugreek leaves, crushed
- 2 tablespoons chopped coriander leaves
Instructions
Step 1: Prepare the Cashew Paste
- Soak cashews in hot water for 20-30 minutes.
- Drain and grind into a smooth paste with 3-4 tablespoons of fresh water.
Step 2: Make the Gravy Base
- Heat ghee in a handi or deep pan. Add tej patta, cinnamon, cloves, cardamoms, and mace. Sauté until fragrant.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chili. Cook for 1-2 minutes.
- Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes are soft and mushy.
Step 3: Add Cashew Paste and Spices
- Add the cashew paste to the pan. Stir and cook until the oil starts separating from the masala.
- Add garam masala and milk powder (if using). Mix well.
Step 4: Add Paneer and Finish
- Add 1 cup of water and bring to a simmer.
- Gently add paneer cubes and crushed kasuri methi. Simmer for 5-7 minutes.
- Adjust consistency and seasoning as needed.
Step 5: Garnish and Serve
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, or rice.
Tips and Information
- For a richer gravy, you can add a splash of cream at the end.
- If you don’t have a handi, use a deep pan or kadai.
- Lightly fry the paneer cubes before adding to the gravy for extra texture.
Making it in your own kitchen allows you to dive into the world of dhaba-style cooking and master the skill of harmonizing spices to create a captivating flavor profile. From crafting the cashew paste to sautéing the spices and gently simmering the curry, the cooking process is a multisensory experience that goes beyond just preparing a meal.
This Dhaba-style Handi Paneer is a perfect choice for special occasions or as a comforting weeknight dinner, transporting you to the lively ambiance of a roadside eatery. Its adaptability means you can savor it with an array of Indian breads or rice, making it suitable for any meal.
Whenever you find yourself longing for the genuine tastes of dhaba cuisine, let this Handi Paneer recipe be your guide. It’s a delectable way to infuse your home kitchen with the flavors of India’s cherished roadside eateries. Keep in mind that the secret to an exceptional dhaba-style dish lies in the generous use of ghee, the perfect balance of spices, and the love you pour into preparing it. Enjoy your culinary adventure through the tastes of North India!