Paneer Changezi Recipe | Delhi Style Restaurant-Style Paneer
Paneer Changezi is a rich, creamy, and flavorful NorthIndian paneer curry inspired by the famous Delhi-style Changezi cuisine. Thisrestaurant-style paneer recipe features marinated and shallow-fried paneercooked in a thick onion, cashew, tomato, yogurt, and cream-based gravy.
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.