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Restuarent-style Paneer changezi recipe makes at home

Restuarent-style Paneer changezi recipe makes at home

Restuarent-style Paneer changezi recipe makes at home

Paneer changezi: Along with its nutritiousness, there are so many different ways in which the Paneer Recipe is easily made to fit everywhere and is absolutely great in taste. There is no end to the variety in cheese recipes. 

This variety is further enhanced and made Paneer changezi Delhi’s special recipe. This recipe, made in different ways with different spices, is also very different in taste like its name.

Necessary ingredients need to make Paneer changezi

To marinate

  • Paneer – 300 grams
  • Salt – 1/2 tsp
  • Ginger – 1/2 tsp (grated)
  • Black pepper – 1/4 teaspoon ground
  • Chaat Masala – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Curd – 2 tbsp
  • Gram flour – 2 tbsp
  • For frying oil – 2-3 tbsp

To make gravy

  • Oil – 2 tbsp
  • Bay leaf – 1
  • Cinnamon – 1-inch piece
  • Cloves – 3
  • Black pepper – 6- 7
  • Dry red chili – 2
  • Cardamom – 1, crushed
  • Cardamom – 1, peeled and peeled
  • Tomato – 2 (250 grams)
  • Ginger – 1/2 inch piece
  • Cumin Powder – 1/2 tsp
  • Coriander Powder – 1.5 tsp
  • Turmeric Powder – 1/4 tsp
  • Kashmiri red chili powder – 1.5 tsp
  • Kasuri Methi – 1 tbsp
  • Curd – 1/4 cup
  • Cream – 1/4 cup
  • Garam Masala – 4 teaspoons
  • Salt – 1/2 tsp
  • Coriander – 1 to 2 tbsp (finely chopped)

Method of making Paneer changezi

  1. First, we will take cheese and cut it into big pieces. Put the pieces of cheese in a bowl to marinate. 
  2. Now mix salt, ginger, black pepper, chaat masala, turmeric, curd, and gram flour and marinate it so that the pieces of cheese add a thick layer of spices. 
  3. We will keep it in the fridge for 30 minutes to properly marinate the cheese.
  4. Put 2-3 spoons of oil in a pan and heat it. 
  5. When the oil is hot, bake the paneer pieces on a medium-low flame, by turning them all over. 
  6. Once all the sides turn golden brown, take out the paneer pieces on a separate plate.

Make gravy

  1. To make gravy, place the pan on the gas, add 2 teaspoons of oil to the pan. 
  2. When the oil is hot, add bay leaf, cinnamon slice, black pepper, whole red chili, crushed small cardamom, and big cardamom and fry it lightly. 
  3. Then add tomato and ginger paste and fry it lightly. 
  4. Now add cumin powder, coriander powder, turmeric powder, red chili powder, and kasoori methi to it and fry it. 
  5. Fry the spices until the oil starts separating from the spices. 
  6. When the oil starts separating from the spices, add curd to it and keep stirring it on low flame till it starts boiling.
  7. Once the gravy is slightly simmering, add fresh cream and fry it well. 
  8. After frying the spices well, add 1/2 cup of water. 
  9. You can make gravy as thick or thin as you like. 
  10. Now add salt, garam masala, and finely chopped green coriander to taste and mix it well.
  11. Put the paneer in the gravy and cook it for 2-3 minutes so that the gravy in the pieces of paneer is well incorporated. 
  12. After 3 minutes check the vegetable, the vegetable is ready, and take it out in a bowl.
  13. Hot Paneer changezi is ready to win your heart. You can serve it with roti, naan, or rice.

Suggestion for Paneer changezi

  • Finely chopped tomatoes and grated ginger can also be used instead of tomato and ginger paste.
  • Always cook the curd on low heat, the curd bursts on high flame and the gravy tastes bad.
  • Take tomato hybrid which has mild sweetness, it brings out the different tastes of gravy.
  • You can also use cream or butter instead of cream.
  • Using Kashmiri red chilies gives a different color and taste to the vegetable. It is also not very hot in taste.

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