Paneer Changezi is a rich, creamy, and flavorful North Indian paneer curry inspired by the famous Delhi-style Changezi cuisine. This restaurant-style paneer recipe features marinated and shallow-fried paneer cooked in a thick onion, cashew, tomato, yogurt, and cream-based gravy.
The combination of aromatic whole spices, roasted onion-cashew paste, tangy tomato, yogurt, kasoori methi, and cream gives this Paneer Changezi its signature rich and slightly tangy flavor.
What Is Paneer Changezi?
Paneer Changezi is a popular North Indian-style paneer dish associated with Delhi’s Mughlai-influenced food culture. Unlike a simple paneer curry, the paneer in this recipe is first marinated with yogurt and spices and then shallow-fried before being added to the gravy.
The gravy is thick, creamy, and packed with flavor, making it perfect for special meals, family dinners, and restaurant-style Indian feasts.
- Rich and creamy restaurant-style paneer curry
- Delicious Delhi-inspired flavor
- Marinated and shallow-fried paneer adds extra texture
- Onion and cashew paste makes the gravy thick and creamy
- Perfect balance of tangy, spicy, and mildly sweet flavors
- Excellent with naan, roti, paratha, or rice
- Great choice for a festive or special-occasion meal
For Marinating the Paneer
- 200 g paneer, cut into cubes
- 2 tablespoons curd (yogurt)
- 2 tablespoons besan (gram flour) — as used in the preparation
- ½ teaspoon red chili powder
- ⅛ teaspoon turmeric powder
- ¼ teaspoon chaat masala
- ¼ teaspoon black pepper powder
- ½ teaspoon cumin powder
- ½ teaspoon ginger-garlic-green chili paste
- ½ teaspoon lemon juice
- Salt, to taste
For the Gravy
- 2 medium onions, sliced
- 2 tablespoons oil
- 8 cashews
- 2 medium ripe tomatoes, made into a paste
- ⅓ cup curd (yogurt)
- 1 tablespoon ginger-garlic-green chili paste
- 2 tablespoons ghee
- 1 bay leaf
- 2 cloves
- 2 green cardamoms
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon chaat masala
- ⅛ teaspoon cardamom powder
- ½ teaspoon garam masala
- ¼ teaspoon kasoori methi, lightly roasted
- 1 tablespoon fresh coriander leaves, chopped
- ¼ cup fresh cream
- Hot water, as required
- Salt, to taste
Step 1 - Marinate the Paneer
- Firstly cut 200 g paneer into bite-sized cubes.
- In a bowl, add the paneer along with curd – 2 tbsp, besan 2 tbsp, red chili powder – 1/2 tsp, turmeric powder – 1/8 tsp, chaat masala – 1/4 tsp, black pepper powder – 1/4 tsp, cumin powder – 1/2 tsp, ginger-garlic-green chili paste – 1/2 tsp, lemon juice – 1/2 tsp, and salt to taste.
- Mix gently but thoroughly until every piece of paneer is evenly coated with the marinade.
- Cover and refrigerate for 15–20 minutes. This short marination allows the spices and other flavors to coat the paneer nicely.
Step 2 - Make the Onion-Cashew Paste
- Now heat 2 tablespoons oil in a pan.
- Then add the sliced onions and sauté them until they turn nicely golden brown.
- Next add 7–8 cashews and roast them along with the onions until the cashews are lightly golden and aromatic.
- Turn off the heat and allow the mixture to cool.
- Transfer the roasted onion and cashews to a blender. Add a little water and blend into a smooth, fine paste.
- Keep this onion-cashew paste aside.
Step 3 - Shallow Fry the Paneer
- After the paneer has marinated, heat some oil in a pan.
- Once hot, place the marinated paneer pieces in the pan.
- Cook over medium heat and shallow-fry the paneer until golden brown on one side.
- Turn the pieces and fry the other side until lightly golden.
- Remove the paneer from the pan and keep it aside.
- This fried paneer can also be served as a delicious starter on its own.
Step 4 - Prepare the Changezi Gravy
- Lets prepare gravy, fir that heat 2 tablespoons ghee in a pan.
- You can also use butter instead of ghee if preferred.
- Add the bay leaf – 1, cloves – 2 , and green cardamom – 2.
- Next, add 1 tablespoon ginger-garlic-green chili paste.
- Sauté over low heat until the raw aroma of the paste disappears.
- Now add the paste made from 2 ripe tomatoes.
- Cook the tomatoes thoroughly, stirring occasionally.
- The gravy should be cooked until the oil or ghee begins to separate from the tomato mixture.
- This step is important because properly cooking the tomato paste helps develop the deep flavor of the Changezi gravy.
After that, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder,¼ teaspoon cumin powder, ¼ teaspoon chaat masala. Mix well and cook for another 2–3 minutes. The masala should become thick and well cooked.
Step 5 - Add the other ingredients
- Add the remaining curd – 1/3 cup to the pan. Keep stirring continuously while cooking.
- Since the gravy already contains tomato – 2 med. size and chaat masala – 1/4 tsp, it may become quite thick at this stage.
- Continue cooking and stirring until the yogurt blends well into the masala.
Now add the smooth onion-cashew paste prepared earlier. Mix everything thoroughly.
The onion and cashew paste gives the gravy a beautiful creamy texture and helps bind all the ingredients together. Add salt to taste.
Now add ⅛ teaspoon cardamom powder and ½ teaspoon garam masala. Mix well.
Add hot water as required to achieve your preferred gravy consistency.
Mix well and allow the gravy to simmer for a few minutes.
The gravy should remain thick and creamy rather than being too watery.
Step 6 - Add the Paneer
- Add the shallow-fried paneer pieces to the gravy.
- Gently mix so that the paneer is completely coated with the rich Changezi gravy.
- Cover the pan and simmer on low heat for approximately 5–7 minutes.
- This allows the paneer to absorb all the delicious flavors from the gravy.
- Now remove the lid. Add ¼ teaspoon lightly roasted kasoori methi, ¼ cup fresh cream, and 1 tablespoon chopped fresh coriander leaves.
- Mix gently and cook for another 1–2 minutes. Turn off the heat.
- Our rich and creamy Delhi-style Paneer Changezi is ready!
Paneer Changezi tastes best when served hot with Butter naan, Garlic naan, Tandoori roti, Laccha paratha, Plain roti, Jeera rice, Steamed basmati rice. For a complete restaurant-style meal, serve it with naan, onion salad, lemon wedges, and a refreshing raita.
Use soft paneer:
Fresh, soft paneer gives the best texture. If using packaged paneer, soak it in warm water for a few minutes before using.
Do not over-fry the paneer:
Shallow-fry the paneer just until lightly golden. Over-frying can make it chewy.
Cook the tomato properly:
Do not rush this step. Cook until the fat begins to separate from the masala for a deeper flavor.
Keep stirring after adding yogurt:
Continuous stirring helps the yogurt blend smoothly into the gravy and reduces the chance of curdling.
Make a smooth onion-cashew paste:
A fine paste gives the Changezi gravy its signature creamy consistency.
Use hot water:
When adjusting the gravy, adding hot water helps maintain the cooking temperature and consistency.
Add cream at the end:
Adding fresh cream toward the end keeps the gravy rich and creamy without overcooking the cream.
Paneer Changezi Recipe | Delhi Style Restaurant-Style Paneer
Ingredients
For Paneer Marinade
- 200 gm Paneer cubed
- 2 tbsp Curd
- 2 tbsp Besan
- 1/2 tsp Red chili powder
- 1/8 tsp Turmeric powder
- 1/4 tsp Chaat masala
- 1/4 tsp Blackpepper powder
- 1/2 tsp Cumin powder
- 1/2 tsp Ginger-garlic-green chili paste
- 1/2 tsp Lemon juice
- Salt to taste
For Gravy
- 2 med Onions, sliced
- 2 tbsp Oil
- 8 nos Cashews
- 2 med Ripe tomatoes, pureed
- 1/3 cup Curd
- 1 tbsp Ginger-garlic-green chili paste
- 2 tbsp Ghee
- 1 no Bay leaf
- 2 nos Cloves
- 2 nos Green cardamoms
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/4 tsp Chaat masala
- 1/8 tsp Cardamom powder
- 1/2 tsp Garam masala
- 1/4 tsp Kasoori methi
- 1 tbsp Fresh coriander leaves
- 1/4 cup Fresh cream
- Hot water, as required
- Salt to taste
Instructions
- Firstly, cut paneer into cubes.
- Now combine paneer with curd - 2 tbsp , besan - 2 tbsp , red chili powder - 1/2 tsp , turmeric powder - 1/8 tsp, chaat masala - 1/4 tsp , black pepper - 1/4 tsp, cumin powder - 1/2 tsp, ginger-garlic-green chili paste - 1/2 tsp, lemon juice - 1/2 tsp and salt to taste.
- Coat the paneer well and refrigerate for 15–20 minutes.
- Now heat 2 tbsp oil in a pan and fry the sliced onions until golden brown. Add cashews and roast them with the onions.
- Cool the onion-cashew mixture, then blend with a little water into a smooth paste.
- Shallow-fry the marinated paneer over medium heat until lightly golden on both sides. Remove and set aside.
- Heat 2 tbsp ghee in a pan. Add 1 bay leaf, 2 cloves, and 2 green cardamoms.
- Now add ginger-garlic-green chili paste - 1 tbsp and sauté on low heat until the raw aroma disappears.
- Add tomato paste and cook until the fat begins to separate.
- Add red chili powder -1/2 tsp , turmeric, coriander powder - 1/4 tsp, cumin powder - 1/4 tsp , and chaat masala - 1/4 tsp. Cook for 2–3 minutes.
- Add the remaining curd while stirring continuously. Cook until well incorporated.
- Add the onion-cashew paste and mix well. Add salt, cardamom powder - 1/8 tsp , and garam masala - 1/2 tsp.
- Add hot water as required and simmer until the gravy reaches a thick, creamy consistency.
- Add the shallow-fried paneer and gently mix. Cover and simmer on low heat for 5–7 minutes.
- Then add roasted kasoori methi, fresh cream, and chopped coriander. Cook for another 1–2 minutes and turn off the heat.
- Serve hot with naan, roti, paratha, or rice.
Video
Notes
- Do not over-fry the paneer or it may become chewy.
- Make sure the tomato masala is cooked until the fat separates.
- Stir continuously while adding the yogurt.
- The onion-cashew paste should be blended very smoothly for the best gravy texture.
- Adjust the amount of hot water depending on how thick you want the gravy.
- Add cream toward the end for the best texture and flavor.
Paneer Changezi is a rich North Indian paneer curry made with marinated and shallow-fried paneer cooked in a thick onion, cashew, tomato, yogurt, and cream-based gravy.
It has a moderately spiced gravy, but you can easily adjust the red chili powder and green chili according to your taste.
Yes. The onion-cashew paste already provides richness and thickness. However, cream gives the gravy an especially smooth and restaurant-style finish.
Yes. Butter can be used instead of ghee, although ghee gives the dish a more traditional rich aroma.
Yes, but shallow-frying adds a lightly crisp exterior and helps the paneer hold its shape in the gravy.
Paneer Changezi pairs beautifully with naan, tandoori roti, laccha paratha, jeera rice, or steamed basmati rice.
