Handi Paneer

Hyderabadi Handi Paneer

Ingredients:

Cottage Cheese 1 inch cubes 400 grams

Yogurt whisked 1 cup

Bay leaves 2

Green cardamoms 3-4

Cloves 3-4

Cinnamon 1 inch stick

Ginger paste 1 1/2 teaspoons

Garlic paste 1 1/2 teaspoons

Green chilli paste 1 teaspoon

Browned onion paste 1/2 cup

Cumin powder 1 teaspoon

Coriander powder 2 tablespoons

Black peppercorns crushed 1 tablespoon

Salt to taste

Fresh Cream  1/2 cup

Saffron a pinch

Green cardamoms crushed 3-4

Garam masala powder 1 tablespoon

Fresh coriander leaves chopped 4 tablespoons

Fresh mint leaves chopped 2 tablespoons

Rose petals a few

Rose water 4 teaspoons

Whole wheat flour (atta) dough to seal

Method:

 1.Preheat oven to 180°C. Heat oil in a pan, add bay leaf, green cardamoms, cloves, cinnamon and stir fry.

 2.Add ginger paste, garlic paste, and green chilli paste and mix well. Add browned onion paste (in a pan heat 1 tsp oil fry one chopped onions till golden brown once cooled make a fine paste) and mix. Add a little water, mix and cook for two minutes. Add cumin powder, coriander powder, crushed peppercorns, salt and sauté for a minute.

 3.Add yogurt and mix well. Add paneer pieces to the gravy and cook on medium heat. Stir in fresh cream and mix. Add saffron.

 4.Transfer it to the mitti ki handi(ceramic cookware). Add crushed green cardamoms, garam masala powder, chopped coriander and mint leaves, rose petals, rose water and mix gently.

 5.Cover with the lid and seal the edges with atta dough. Place the handi/ceramic cookware in the preheated oven and cook at 180°C for ten to fifteen minutes. Break open the seal and serve hot with naan or kulcha.

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