Manado-style Handi Paneer

Ingredients

In this Manado-style adaptation of Handi Paneer, we incorporate the unique flavors of Manado cuisine by using traditional Manado spices such as lemongrass, ginger, and bird's eye chili. These spices add a distinct heat and aroma to the dish, giving it a Manado twist while still maintaining the creamy and rich essence of the original Indian recipe. We alse have the original recipe for Handi paneer, so you can check it out.

• 400g (14 oz) paneer, cubed 400g (14 oz) paneer, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 bird's eye chilies, sliced 2 bird's eye chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
3. 3.
   Stir in the tomato puree and cook for 2-3 minutes until the raw smell disappears.
4. 4.
   Add the lemongrass stalk, bird's eye chilies, turmeric powder, cumin powder, coriander powder, and paprika. Mix well to combine the spices with the tomato mixture.
5. 5.
   Add the cubed paneer to the pan and gently toss to coat the paneer with the spice mixture.
6. 6.
   Pour in the coconut milk and season with salt. Stir well and bring the mixture to a simmer.
7. 7.
   Reduce the heat to low and let the paneer simmer in the gravy for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Remove the lemongrass stalk before serving. Garnish with fresh cilantro leaves.
9. 9.
   Serve the Manado-style Handi Paneer hot with steamed rice or naan bread.

Treat your ingredients with care...

• Paneer — To enhance the texture of paneer, you can lightly fry the cubes before adding them to the gravy. This will give them a slightly crispy exterior while keeping them soft and creamy on the inside.

Tips & Tricks

• For an extra kick of spiciness, you can increase the amount of bird's eye chilies or add a pinch of crushed red pepper flakes.
• If you prefer a milder version, remove the seeds from the bird's eye chilies before adding them to the dish.
• Adjust the consistency of the gravy by adding more coconut milk for a creamier texture or a splash of water to thin it out.
• To make the dish more aromatic, you can add a few curry leaves during the cooking process.
• If you can't find paneer, you can substitute it with tofu or halloumi cheese.

Serving advice

Serve the Manado-style Handi Paneer as a main course accompanied by steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Manado-style Handi Paneer in a traditional Manado-style serving dish or a colorful ceramic bowl. Sprinkle some paprika or chili flakes on top for an attractive presentation.