I am sharing a unique recipe of Paneer Lababdar handi that we prepared in a traditional clay pot. The earthy aroma and authentic flavor that this dish acquires—thanks to being slow-cooked over a gentle flame in an clay vassel (Mitti ki Handi)—are qualities you simply won't find in any modern cookware.
Namaste! 🙏 I am Savita Shekhawat, and today I am bringing the magic of dhaba and restaurant-style dining right into your home kitchen. This Paneer Handi (also known as Paneer Lababdar) is incredibly rich, creamy, and velvety. By slow-cooking our tomato-onion gravy in a heavy-bottomed Kadhai and finishing it with a aromatic Tarka of Desi Ghee and Kasuri Methi, we get that signature smoky, luxurious taste without any fuss!
Check off ingredients as you gather them.
Heat 1 tbsp oil and 1 tbsp Desi Ghee in a heavy-bottomed Handi or Kadhai. Add the cumin seeds, bay leaf, green cardamoms, and cinnamon stick. Let them splutter and release their beautiful aroma.
Add the finely chopped onions and sauté on medium heat until they turn golden brown. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Lower the flame, add the Kashmiri red chili powder, turmeric powder, and coriander powder. Give it a quick stir, making sure the spices do not burn.
Add the fresh tomato puree and salt. Cook on medium heat until the oil/ghee starts separating from the sides of the masala (Bhunnoing the masala is key here!).
Stir in the smooth cashew paste and cook for 2-3 minutes. Add about 1/2 cup of warm water to adjust the gravy consistency, cover, and let it simmer on low heat for 5 minutes.
Gently slide in the fresh Paneer cubes. Mix softly so the paneer doesn't break. Simmer for 3-4 minutes so the paneer absorbs the rich flavors.
Sprinkle the Garam Masala and crushed Kasuri Methi. Stir in the fresh cream and let it simmer for one final minute.
Garnish with a dollop of butter or ghee and freshly chopped coriander. Serve hot with butter Naan, Tandoori Roti, or Jeera Rice. Enjoy!
The rich, creamy texture of this paneer curry comes from slow-cooked onion-tomato masala, cashew paste, and fresh cream. For the best flavor, allow the masala to cook until the oil separates before adding the cashew paste. Serve hot with butter naan, tandoori roti, laccha paratha, or jeera rice for a complete restaurant-style meal.
Soak the paneer cubes in warm water for 10–15 minutes before adding them to the gravy to keep them soft and juicy. Add the fresh cream on low heat and avoid overcooking the paneer after it is added, as prolonged cooking can make it firm and rubbery. Crushing Kasuri Methi between your palms before adding it enhances its aroma and gives the curry an authentic restaurant-style finish.
Namaste! Yes, absolutely. To make it vegan, replace the Paneer with firm Tofu, use coconut oil or vegan butter instead of Desi Ghee, and substitute fresh dairy cream with cashew cream or coconut cream. It tastes just as divine!
The secret lies in two things: grinding your cashew paste very fine, and thoroughly roasting (Bhunnoing) the tomato-onion masala until the fat separates. Slow-cooking in a heavy-bottomed pot helps blend the flavors beautifully.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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