MasterChef Pankaj Bhadouria's video: Handi Paneer Recipe Tips for Clay Pot Cooking I Paneer Recipes I Pankaj Bhadouria

Handi Paneer Recipe | Special Tips for Clay Pot Cooking I Paneer Recipes I हांडी पनीर | Pankaj Bhadouria Often when we cook in a clay pot and keep the Handi over the gas stove, it cracks. But no more! Sharing with you yet another of Paneer recipes- of a Handi Paneer that will be cooked in a clay pot- a handi. Handi Paneer is one of those Paneer Recipes where you will have the flavour of clay pot that we all love! While this Paneer Recipes of the Handi Paneer is a restaurant style recipe, the cooking process of Handi Paneer is one of the most authentic Paneer Recipes you will find. It is not just being served but cooked in a handi too. Also sharing some special tips to ensure that the clay pot does not crack when kept over the gas stove and all the precautions that need to be taken. Check out this video for one of the most amazing Paneer recipes! Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Handi Paneer Recipe Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 3-4 Ingredient: 300 grams, Paneer 1 cm cubes 3/4 cup Yogurt 2 onions, sliced 10-12 cashew nuts 2 large red tomatoes 3 tablespoons Oil 2 Bay leaf 2 Green cardamom 2 Clove 1 Cinnamon Ginger Garlic paste 3/4 teaspoon Cumin powder 1 1/2 tablespoon Coriander powder 6-8 Black peppercorns crushed Salt to taste 1 tbsp kasuri methi ½ tsp Turmeric powder 1/4 cup Fresh cream 1 tsp Garam masala 1 tbsp Kashmiri chili powder Slit green chilies Fresh coriander leaves chopped dough made of atta to seal Method Heat oil in the handi ; fry the sliced onions till golden, remove from oil. Fry the cashew till golden and remove. Grind together to a smooth paste. To the same oil, add bay leaf, green cardamoms, cloves and cinnamon and sauté till fragrant. Add ginger paste, garlic paste and mix well. Add onions paste, and saute till brown. Add cumin powder, red chili powder, coriander powder, crushed peppercorns and salt and sauté for one minute. Add yoghurt and mix well. Add 1 cup water and bring to a boil. Add paneer to the gravy and cook over medium heat. Gently stir in the garam masala powder, kasuri methi. Cover with the lid and seal the edges with atta dough. Place the handi in the oven over lowest heat for ten to fifteen minutes. Break open the seal and serve hot. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj