Enjoy Our Delicious Handi Recipes! 😋👌

Handi Paneer

Servings - 2 - 3

INGREDIENTS
Oil - 20 milliliters
Paneer - 180 grams
Oil - 30 milliliters
Bay leaf - 1
Ginger paste - 1 teaspoon
Green chili - 1 tablespoon
Onions - 170 grams
Tomato Puree - 100 grams
Yogurt - 125 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Water - 250 milliliters
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
PREPARATION
1. Heat 20 milliliters oil in a pan, add 180 grams paneer and shallow fry until golden brown and crispy from all sides.
2. Now, heat 30 milliliters oil in a skillet, add 1 bay leaf, 1 teaspoon ginger paste, 1 tablespoon green chili and saute 1 - 2 minutes.
3. Add 170 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 100 grams tomato puree and cook 3 - 5 minutes.
5. Add 125 grams yogurt and cook till dry.
6. Then, add 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
7. Add 250 milliliters water and bring it to a boil and cover it with lid and cook for 5 - 8 minutes.
8. Now, add fried paneer and again Cover it with lid and cook for 3 - 5 minutes.
9. Then, add 1/2 teaspoon garam masala, 2 tablespoons coriander and mix it well.
10. Garnish with coriander.

Madrasi Handi

Servings - 2 - 3

INGREDIENTS
Boneless chicken - 960 grams
Oil - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Oil - 1 tablespoon
Oil - 2 tablespoons
Fennel seeds - 2 teaspoons
Nigella seeds - 2 teaspoons
Mustard seeds - 2 teaspoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 165 grams
Green chili - 1 tablespoon
Tomato puree - 300 grams
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Curd - 160 grams
Fresh cream - 40 grams
Dry fenugreek leaves - 1 teaspoon

PREPARATION
1. In a mixing bowl, add 960 grams boneless chicken, 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
2. Marinate for 2 hours.
3. Heat 1 tablespoon oil in a skillet, add the marinated chicken and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons fennel seeds, 2 teaspoons nigella seeds, 2 teaspoons mustard seeds, 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
7. Then, add 165 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 1 tablespoon green chili, 300 grams tomato puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
11. Then, add 160 grams curd, 40 grams fresh cream and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Now, add the cooked chicken and mix it well.
14. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Add 1 teaspoon dry fenugreek leaves and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Serve hot