Paneer Handi - Restaurant Style Curry for Roti & Rice

Steps

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1. 1
   Heat oil in a pan and sauté the garlic and ginger until fragrant.
   ▶ ≈0:22
2. 2
   Add the onions and fry until golden brown — this builds depth and sweetness in the gravy.
   ▶ ≈0:30
3. 3
   Add tomatoes and cashews, cooking until the tomatoes soften — the cashews give the gravy a rich, creamy texture.
   ▶ ≈0:43
4. 4
   Let the mixture cool completely, then blend it into a smooth paste.
   ▶ ≈0:49
5. 5
   In a separate pan, heat oil and butter, then add cumin seeds and sauté until they sizzle.
   ▶ ≈0:56
6. 6
   Lower the heat, add the spice powders, and cook gently until aromatic, being careful not to burn them.
   ▶ ≈1:04
7. 7
   Add the blended onion-tomato paste and cook, stirring continuously, until the oil separates from the sides — this step is key for developing full flavor.
   ▶ ≈1:17
8. 8
   Add salt and hot water, adjusting to your preferred gravy consistency.
   ▶ ≈1:30
9. 9
   In another pan, heat butter and stir-fry the paneer and capsicum until the paneer turns golden and the capsicum stays crunchy.
   ▶ ≈1:39
10. 10
    Add red chilli powder, turmeric, and salt so the paneer absorbs the flavors well.
    ▶ ≈1:46
11. 11
    Transfer the roasted paneer and capsicum into the gravy, add chopped coriander, and gently mix. Simmer for about 2 minutes to let the flavors meld.
    ▶ ≈1:59
12. 12
    Finally, stir in the dried fenugreek leaves and garam masala. Your rich, restaurant-style Paneer Handi is ready — serve with roti, naan, paratha, or rice.
    ▶ ≈2:07