How to make paneer changezi

How to make appetizing paneer changezi

paneer changezi is almost the same in preparation as paneer pakoda curry, but the difference is in the taste. In changezi, you will have the great aroma of roasted spices e.g. bay leaves, red chili, cardamom, cloves, cinnamon, and cumin.

The marinated paneer cubes are fried and then simmered in a thick gravy made with tomatoes, onions, garlic and ginger and added with powder of roasted spices and finished in warm, spicy, cumin, flavored sauce this is How to make paneer changezi.

Ingredients of paneer changezi

• Paneer-250 gms
• Onions-2
• Ghee(clarified butter)-1 tsp
• Tomatoes-2(paste)
• Curd-1/2 cup
• Garlic-ginger paste-1 tsp
• Coriander powder-1 tsp
• Turmeric powder-1/2 tsp
• Salt to taste

To roast the whole spices

• Red chilli-2
• Cumin seeds-1/2 tsp
• Bay leaves -2
• Cardamoms-2
• Cloves-3-4
• Cinnamon stick- half inch

For marinating

• Ginger garlic Paste-1/2 tsp
• Besan/Bengal gram flour-1 tbsp
• Salt
• Curd-2 tsp

For garnishing

• coriander leaves

How to make paneer changezi

Cut paneer in cubes and marinate with the said ingredients for half an hour.

Take a hard bottomed pan and then fry the marinated paneer cubes in a little oil in a pan and keep them aside.

Take a tawa or griddle, heat it and add the whole spices i.e. cumin, bay leaves, red chili, cardamom, cloves, cinnamon, and cumin.

Dry roast and allow it to come in room temperature, and then make a course paste and keep it aside.

In the same pan add ghee and heat it,then add the sliced onion and fry for two minutes and then add ginger-garlic paste and stir it for 2-3 minutes.

Now add the turmeric, coriander powder and salt, stir it continuously till the raw smell of the spices goes off.

Pour the tomato paste and sauté for 2 minutes, then add the whisked curd and again cook it for two minutes.

Drop the paneer cubes and mix it, then cover the lid for 5 minutes.

Open the lid; check the salt and consistency of the gravy.

Switch off the flame and take it out of the oven.

Transfer it to the serving plate, garnishing with coriander leaves, and serve hot with rice or flatbread.

My other paneer recipes are Afghani Paneer,  Aloo Paneer, Paneer Do pyaza, Palak Paneer, paneer pakoda curry,shahi paneer

How to make paneer changezi

The marinated paneer cubes are fried and then simmered in thick gravy made with tomatoes, onions, garlic and ginger and added with powder of roasted spices and finished in warm, spicy, cumin, flavored sauce and this is How to make appetizing paneer changezi.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories

Equipment

• griddle
• blender
• A kadai or a fry pan

Ingredients

  

• 250 gm Paneer
• 2 onion
• 1 Tsp ghee
• 2 tomato( puree/paste)
• 1/2 cup curd
• 1 tsp  ginger-garlic paste
• 1/2 tsp  turmeric powder
• 1 tsp Coriander Powder
• salt

To roast the whole spices

• 2 red chili
• 2 bay leaf
• 1/2 tbsp cumin seeds
• 4 cloves-4
• 1/2 inch cinamom stick
• 2 Cardamom

For marinating

• 1/2 tbsp  ginger-garlic paste
• 1 tsp Besan/Bengal gram flour
• 2 tsp curd
• salt

For garnishing

• coriander leaves

Instructions

 

• Cut paneer in cubes and marinate with the said ingredients for half an hour.
• Take a hard bottomed pan and then fry the marinated paneer cubes in a little oil in a pan and keep them aside.
• Take a tawa or griddle, heat it and add the whole spices i.e. cumin, bay leaves, red chili, cardamom, cloves, cinnamon and cumin.
• Dry roast and allow it to come in room temperature, and then make a course paste and keep it aside.
• In the same pan add ghee and heat it,then add the sliced onion and fry for two minutes and then add ginger-garlic paste and stir it for 2-3 minutes.
• Now add the turmeric, coriander powder and salt, stir it continuously till the raw smell of the spices goes off.
• Pour the tomato paste and sauté for 2 minutes, then add the whisked curd and again cook it for two minutes.
• Drop the paneer cubes and mix it, then cover the lid for 5 minutes.
• Open the lid; check the salt and consistency of the gravy.
• Switch off the flame and take it out from the oven.
• Transfer it to the serving plate, garnishing with coriander leaves and serve hot with rice or flat bread.