We have already known about paneer recipes such as matar paneer, shahi paneer, kadai paneer, malai kofta , paneer butter masala etc. Today, let’s talk about the new recipe as paneer changezi which is different from other paneer recipes. Restaurant style paneer changezi recipe is a spicy and aromatic mixture of fried paneer cubes and yogurt. According to your preference, you can adjust the quantity of spices more or less.
RESTAURANT STYLE PANEER CHANGEZI  |
| RESTAURANT STYLE PANEER CHANGEZI
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 50 MINUTES
CUSINE: INDIAN
AUTHOR: SWATI RASOI
SERVES: 4
INGREDIANTS
For marinade paneer
1 teaspoon oil 200 gm paneer (cottage cheese) 1inch ginger (grated ) or ginger paste
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon chaat masala powder
1 teaspoon roasted cumin powder
2 tablespoon whisked curd
For paneer masala Gravy:
2 tablespoon oil
1 bay leaf (tej patta)
1 cinnamon stick (dalchini)
3-4 cloves 2 green cardamon 3-4 black pepper
2 large size onion- finely chopped
1 pinch ginger- finely chopped 1/2 cup whisked curd
2 large size tomato- grated
2 green chilli
1 teaspoon garam masala
1 tablespoon kasuri methi
Spices
1 teaspoon red chilli powder
1 teaspoon kashmiri red chilli powder
1/2 teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon roasted cumin powder
Salt to taste
For garnishing Coriander leaves, finely chopped INSTRUCTIONS:
Base Gravy
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How to make restaurant style butter soya chaap recipe with step by step photo
Base Gravy
2. Add chaat masala, jeera powder,salt, red chilli powder, turmeric powder, oil, curd and besan.
3. With the help of your hands or spoon, mix well so that paneer cubes are well coated with the marinade.
5. Once marinated paneer cubes is roasted, take out in a separate bowl and keep aside.
6. In a deep sauce pan, heat up of 2 tablespoon oil on low flame.
7. Saute until the spices turn aromatic without burning.
8. Add the green chilli paste and ginger paste.
9. Saute till the raw aroma of ginger goes away.
10. Add finely chopped onion, fry until it gives colour golden brown or you can use fried onion.
11. Saute the onions till they become golden brown or caramelize.
12. Now add the whisked curd mixture and stir continuously with the help of a spoon, so that the curd does not split.
13. Add the remaining marinated stock and mix well.
14. After adding mixture and continue to stir and mix very well.
15. Add grated tomato and salt and mix well.
16. Stir continuously till the tomato pulp thickens up and releases oil.
17. Now, add red chilli powder, turmeric powder, Kashmiri red chilli powder, coriander powder, roasted cumin powder.
18. Cover and simmer for 5 minutes till the oil starts to release from masala.
19. Mix well and cook covered for 5 minutes or till oil separates on the side of the pan.
20. Now, add garam masala and crushed kasuri methi and mix well.
21. Now, add the marinated paneer cubes.
22. Once the masala is cooked properly, add 1 cup water as per desired consistency and allow the water to boil.
23. Stir to combine and cook them over low heat for 10 minutes.Give a good mix making sure the spices are combined well.
24. Garnish it with some coriander leaves and serve the paneer changezi with cumin rice or rotis, naan or phulkas.
Tips
- The spiciness of the dish can be reduced by reducing the chilli powder and ginger powder.
- If you don't want to add whole garam masala,then you can increase or reduce the garam masala.
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