पनीर चंगेज़ी - दिल्ली वाली खास रेसीपी । How to make Paneer Changezi
Paneer recipes are always heart-pleasing be it mutter paneer, shahi paneer, Kadai paneer, etc. Among these varieties, there is Paneer Changezi. It has a rich gravy that can go well with any type of side dish. If you haven’t tried this recipe yet, then do not wait anymore.
Follow the directions below along with images and prepare delicious paneer changezi at home.
Directions:
1. Cube 300 grams of paneer and transfer them to a bowl.
2. Marinate the paneer with ½ tsp salt, ½ tsp grated ginger, ¼ tsp crushed black pepper, 1 tsp Chaat Masala, ¼ tsp turmeric powder, 2 tbsp curd, and 2 tbsp besan.
3. Refrigerate the paneer for 30 minutes after being marinated with spices.
4. Heat 2-3 tbsp of oil in the pan.
5. Fry marinated paneer over low-medium heat till golden brown from all sides.
6. Cubes will take 10 minutes to fry up. Take them out on a plate once golden brown.
7. Now to prepare gravy, heat 2 tbsp of oil in the pan.
8. Add a bay leaf, 1-inch cinnamon, 3-cloves, 6-7 black pepper, 2-red chilies, 1-crushed cardamom, and 1-black cardamom.
9. Prepare a paste of 2-tomatoes, ½ inch ginger baton, and add it to the pan.
10. Add ½ tsp cumin powder, 1.5 tsp coriander powder, ¼ tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, 1 tbsp Kasuri Methi, and roast the masala till the oil separates.
11. Add ¼ cup of fresh curd once the oil starts to separate. Then again add ¼ cup of fresh malai to the gravy and saute the masala.
12. Add ½ cup water, ¼ tsp garam masala, ½ tsp salt, 1-2 tbsp green coriander to the masala once roasted.
13. Add paneer cubes to the gravy and stir. Cover the pan and simmer the sabzi for 2-3 minutes.
14. Transfer the sabzi to the serving bowl. Paneer Changezi is ready to be served.
- Paneer - 300 grams
- Salt - ½ tsp
- Ginger - ½ tsp, grated
- Black Pepper - ¼ tsp, crushed
- Chat Masala - 1 tsp
- Turmeric Powder - ¼ tsp
- Curd - 2 tbsp
- Chickpea Flour - 2 tbsp
- Oil - 2-3 tbsp
- 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 - ½ inch
- Cumin Powder - ½ tsp
- Coriander Powder - 1.5 tsp
- Turmeric Powder - ¼ tsp
- Red Chilli Powder - 1.5 tsp
- Dry Fenugreek Leaves - 1 tbsp
- Curd - ¼ Cup
- Fresh Cream - ¼ Cup
- Garam Masala - ¼ tsp (optional)
- Salt - ½ tsp
- Green Coriander leaves - 1-2 tsp
- Cube 300 grams of paneer and transfer them to a bowl.
- Marinate the paneer with ½ tsp salt, ½ tsp grated ginger, ¼ tsp crushed black pepper, 1 tsp Chaat Masala, ¼ tsp turmeric powder, 2 tbsp curd, and 2 tbsp besan.
- Refrigerate the paneer for 30 minutes after being marinated with spices.
- Heat 2-3 tbsp of oil in the pan.
- Fry marinated paneer over low-medium heat till golden brown from all sides.
- Cubes will take 10 minutes to fry up. Take them out on a plate once golden brown.
- Now to prepare gravy, heat 2 tbsp of oil in the pan.
- Add a bay leaf, 1-inch cinnamon, 3-cloves, 6-7 black pepper, 2-red chilies, 1-crushed cardamom, and 1-black cardamom.
- Prepare a paste of 2-tomatoes, ½ inch ginger baton, and add it to the pan.
- Add ½ tsp cumin powder, 1.5 tsp coriander powder, ¼ tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, 1 tbsp Kasuri Methi, and roast the masala till the oil separates.
- Add ¼ cup of fresh curd once the oil starts to separate. Then again add ¼ cup of fresh malai to the gravy and saute the masala.
- Add ½ cup water, ¼ tsp garam masala, ½ tsp salt, 1-2 tbsp green coriander to the masala once roasted.
- Add paneer cubes to the gravy and stir. 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.
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