Dhaba Style Handi Paneer

Paneer and Pasta are the two most favorite food items of my daughter and even I like them too. Therefore, I am always in hunt of new preperation of Paneer and pasta. Not only at home, when she goes to any restaurant, these are the two items she'll order.
After she tasted this Handi Panner at one Indian Dhaba, she was behind me to try that out at home too. So I did and it was awesome, so thought to share with you all. Everyone in our family loves dhaba food very much, nothing matches the taste of dhaba food. For those who don't know what a dhaba is, Dhaba is the roadside restaurant in India who serves mostly Punjabi food and also local food. They are found on highways, next to petrol stations. Most are open for 24 hours a day and serves as resting stops for truck drivers. The spicy dal tadka, varieties of paneer curries and the hot rotis straight from the tandoor are simply mouthwatering. Dhaba recipes are generally rich and spicy.

Handi paneer is one of those delectable dhaba recipes from Punjabi Cuisine. The paneer is cooked in a yogurt based gravy and then served in an earthen pot or 'handi'. Hence, it is named handi paneer. The blend of desi spices with the richness of cream make this paneer recipe a hit for any occassion. Enjoy with tandoori roti or naan and a bowl full of freshly cut salads. Heaven !!!!!!!!!!!

You Need :

Paneer : 250gms (cut into cubes)

Onion : 1, sliced

Ginger-garlic paste : 1 tblsp.

Tomatoes : 2 ,chopped

Green chillies : 1-2, chopped

Yogurt/dahi : ½ cup (beaten)

Turmeric powder : 1tsp

Coriander powder : 1tsp

Black pepper powder : 1tsp

Red chilli powder : 1tsp

Garam masala powder : 1 tsp

Bay leaf : 1

Salt to taste

Oil : 2 tblsp.

Fresh cream : 1tbsp(optional)

Fresh Coriander leaves : 1/3 cup (chopped)

How To :

Heat one tablespoon of oil in a pan. Fry the paneer cubes for 2-3 minutes till they turn light brown on medium flame. Remove and keep it aside.
Add one tablespoon oil in the same pan and season with a bay leaf. Now add the onion slices and fry for 3-4 minutes till it turns golden brown. Add ginger-garlic paste and chopped green chillies. Fry for about 2 minutes. Then add chopped tomatoes, salt, red chilli powder, turmeric powder, coriander powder, pepper powder, garam masala powder one by one and stir fry for 2-3 minutes on a medium flame.
Now lower the heat to low and add the beaten yogurt to it and keep stirring continuously for about a minute. Add water and bring the gravy to boil. Now add the fried paneer cubes to it. Mix well and cook for 5 minutes on a low flame. Lastly, add fresh cream if your are using to get a creamy gravy. Cook for another 2 minutes. Once done, switch off the flame.
Transfer the content from the pan to a earthen pot or any serving dish. Garnish with chopped coriander leaves.