Soya Keema

A very common but very much liked curry by one and all. Matar Paneer is presented by HANDI with a difference. A recipe from Awad’s Royal Kitchen which sure is going to touch both your heart and tongue.
HANDI Matar Paneer blends in your mouth leaving a long lasting memorable taste which you would love to have again & again.

INGREDIENTS

• Peas
• Paneer (Cottage Cheese)
• Tomatoes
• Sunflower Oil
• Water
• Onion
• Ginger
• Garlic
• Common Salt
• Red Chilly Powder
• Garam Masala
• Turmeric Powder
• Green Chilly & Corriander Powder

Heating Suggestions: Empty Matar Paneer in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Matar Paneer in a microwave dish, cover and heat for 3-5 minutes.

Mohi Mouthal restaurant in early seventies wa treat in itself in old Delhi where people throughout the world visiting Delhi spent an evening dining and enjoying. HANDI Paneer Makhani in original tangy tomato gravy brings you the same taste & flavour which in Delhi has perished with time.

INGREDIENTS

• Tomatoes
• Paneer (Cottage Cheese) Milk
• Water
• Butter
• Cream
• Common Salt
• Ginger
• White Pepper Powder and Curry Powder

Heating Suggestions: Empty Paneer Makhani in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Paneer Makhani in a microwave dish, cover and heat for 3-5 minutes.

Rajasthan – A land of the Princes – within the palaces and without, with celebrations constantly in the air, could exotic cuisine be far behind? No!
Favourite with royalty – Panchratan Dal or Dal Mughlai hails in their myriad forms giving a spectrum in the vegetarian cuisine an incomparable exotic delicacy.
HANDI Dal Mughlai is a perfect example of the real Royal Taste.

INGREDIENTS

• Pigeon Pea
• Yellow Lentil
• Chick Peas
• Bengal Gram
• Tomatoes
• Sunflower Oil
• Onions
• Common Salt
• Garlic
• Ginger
• Coriander Powder
• Garam Masala
• Cumin Seed
• Red Chilly Powder & Turmeric Powder

Heating Suggestions: Empty Dal Mughlai in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Dal Mughlai in a microwave dish, cover and heat for 3-5 minutes.

Thick Spinach Gravy and fresh Paneer tampered with cream and butter. Originated at the time of British Raj by then cooks.
Here is another cross- over fusion, an updating of the traditional Indian Saag Paneer. This dish transforms it into a wilted spinach puree but with a pint of the original spicing.
HANDI – Palak Paneer originates from the kitchen of Maharaja of Orchreal way back in 1899 giving you the taste of Rajsee Khana.

INGREDIENTS

• Spinach Paneer (Cottage Cheese)
• Tomatoes
• Water
• Sunflower Oil
• Onion
• Ginger
• Common Salt
• Cummmin Seeds
• Curry Powder & Red Chilly Powder

Heating Suggestions: Empty Palak Paneer in a pan and thoroughly heat, stirring well occasionally.
Microwave Instructions: After pouring Palak Paneer in a microwave dish, cover and heat for 3-5 minutes.