Paneer Handi
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (11)

Paneer Handi

NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 29%
CARBS 8G12% OF CAL
1G FIBER3G OTHER4G TOTAL SUGAR
FAT 22G72% OF CAL
14G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy paneer curry cooked in a traditional handi pot with cashew sauce and warm spices. Rich and aromatic, served as an Indian main course.

mainindiancurrytofugluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons cashews
  • ⅓ cup hot water
  • 3 to 4 tablespoons water (for grinding cashews)
  • 2 tablespoons ghee
  • 1 small tej patta ((indian bay leaf))
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 2 single strands of mace
  • ⅓ cup chopped onions (or 1 medium sized finely chopped onion)
  • 1 teaspoon ginger garlic paste (or 1 inch ginger + 3 to 4 medium sized garlic, crushed in a mortar or pestle to a paste.)
  • 1 green chilli (- slit)
  • 1 tablespoon chopped coriander leaves
  • ½ cup finely chopped tomatoes (or 1 medium sized finely chopped tomato)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ¼ teaspoon kashmiri chilli powder
  • ½ teaspoon garam masala
  • 2 teaspoons milk powder (- optional)
  • 1 cup water
  • salt as required
  • 200 grams paneer ((cottage cheese))
  • ½ teaspoon kasuri methi (- crushed (dried fenugeek leaves))
  • 2 tablespoons chopped coriander leaves ((cilantro leaves))
PREP
10M
SODIUM
268MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.