How to make Paneer Changezi?
Paneer recipes are the most loved vegetarian dishes. Indians enjoy paneer recipes every other day because of its rich gravy and its ability to go with any side dish. If you are also a big fan of Paneer recipes, then do not miss out on the Paneer Changezi recipe.
Ingredients for Paneer Changezi:
For Marinating:
Paneer - 300 grams
Salt - 1/2 tsp
Ginger - 1/2 tsp, grated
Black Pepper - 1/4 tsp, crushed
Chat Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Curd - 2 tbsp
Chickpea Flour - 2 tbsp
Oil - 2-3 tbsp
For Gravy:
Oil - 2 tbsp
Bay Leaf - 1
Cinnamon - 1-inch stick
Cloves - 3
Black Pepper - 6-7
Red Chilli - 2
Cardamom - 1, crushed
Black Cardamom - 1
Tomato - 2 (250 grams)
Ginger - 1/2 inch
Cumin Powder - 1/2 tsp
Coriander Powder - 1.5 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1.5 tsp
Dry Fenugreek Leaves - 1 tbsp
Curd - 1/4 Cup
Fresh Cream - 1/4 Cup
Garam Masala - 1/4 tsp (optional)
Salt - 1/2 tsp
Green Coriander leaves - 1-2 tsp
Method - Paneer Changezi Recipe:
To prepare Paneer Changezi, take 300 grams of paneer and cut it into large cubes. Put the paneer cubes in the bowl to marinate.
Add ½ tsp of salt, ½ tsp of grated ginger (or ginger paste), ¼ tsp of crushed black pepper, 1 tsp of Chaat Masala, ¼ tsp of turmeric powder, 2 tbsp of curd, 2 tbsp of besan, and mix well. Marinate the Paneer well to form a thin layer of Masala over the paneer cubes.
Once the paneer cubes are well-coated with spices, refrigerate them for 30 minutes to marinate.
[After 30 minutes]
Heat a pan and add 2-3 tbsp of oil to it. When the oil is hot, place the marinated paneer in the pan. Roast the paneer over the low-medium flame till golden brown from all sides.
Once the cubes turn golden brown, take them out on a plate. It takes 10 minutes to fry them up.
Take a pan to prepare gravy for Paneer Changezi. Pour 2 tbsp of oil in the pan. When the oil is hot, add a bay leaf, 1-inch cinnamon, 3-cloves, 6-7 black pepper, 2-red chilies, 1-crushed cardamom, and 1-black cardamom (peel and add the seeds).
Take 2-tomatoes, ½ inch ginger baton, and prepare a paste. Add tomato-ginger paste to the pan. Now, add ½ tsp of cumin powder, 1.5 tsp of coriander powder, ¼ tsp of turmeric powder, 1.5 tsp of Kashmiri red chili powder, 1 tbsp of Kasuri Methi, and roast the masala till the oil separates.
Once the oil starts to separate, add ¼ cup of fresh curd and mix well. Saute the masala over a low flame while stirring constantly.
Suggestion: Use fresh curd and hybrid tomatoes to prepare the gravy. Turn the flame low before adding curd and keep stirring the masala, otherwise, the curd will get spoiled. Hence, the gravy will get spoiled too.
The oil has separated from the masala, now add ¼ cup of fresh malai to the gravy, mix and saute the masala.
Alternative: You can use cream or butter instead of Malai.
The oil has separated from the masala, and it has become fragrant too, indicating the masala is well-roasted. Now, add ½ cup of water to the gravy (or add water depending upon your desired gravy consistency), ¼ tsp of garam masala, ½ tsp of salt (or as per your taste), 1-2 tbsp of green coriander, and mix well.
The gravy is ready. It has perfect color and texture. Now, add paneer cubes to the gravy and mix well. Cover the pan and simmer the sabzi for 2-3 minutes.
[After 3 minutes]
Transfer the sabzi to the serving bowl. Paneer Changezi is ready to be served. You can enjoy this sabzi with chapati, nan, or rice.
Happy Meal!
पनीर चंगेज़ी - दिल्ली वाली खास रेसीपी । How to make Paneer Changezi
