Paneer Changezi brings Royal Mughal flavors to your home kitchen. The marinated paneer cubes are first slightly fried for golden crust, then integrate into spices, tangy, tomato-gravy with whole and ground spices. Serve it on special occasions or enhance the dinner of any week with Naan, Paratha or Cumin Rice.
Ingredients:
Steps:
- Marinate paneer
- In a bowl, combine cubed paneer , ginger-garlic paste, 1 teaspoon yogurt, besan, chaat masala, turmeric and a pinch of salt. Gently coat each piece and rest for 15-30 minutes.
- Fry paneer cubes
- Heat 2 tablespoons of oil in a nonstick pan. Fry marinated paneer over medium-low heat until golden on all sides. Transfer to a plate and set to side.
- Temper the whole spices
- In the same pan, add the remaining oil. When hot, add green and black cardamom, cloves, pepper , dry chili and bay leaves. Fry on a low flame until it releases aroma.
- Sauté onions and tomatoes
- Add chopped onion; Cook until light is golden. Add in ginger-garlic paste and cook for a minute. Add chopped tomatoes and salt. Cover and simmer until the oil is separated.
- Yogurt and spices
- Whisk the yogurt with red chilli, coriander, cumin powder and nutmeg. Add to the pan on low heat and quickly mix to prevent curling. Cook for 4-5 minutes.
- Gravy build
- Pour water, bring to a gentle boil, then add fried paneer , kasuri methi , garam masala and sugar. Mix carefully so that the cubes remain intact.
- Finishing
- Cover on low flame for 2-3 minutes and simmer, allows the paneer to soak the flavors. Remove the lid, garnish with chopped coriander and serve warm.
Tips and Variety:
- For extra richness, finish with 1-2 tablespoons fresh cream or melted butter .
- Adjust the heat by increasing or reducing red chilli powder.
- Add a few toasted cashews or almond paste for a nutty and silk gravy.
- To make it satvik or Jain friendly, remove garlic and onion; Use hing and ginger instead.
- Paneer cubes can be shallow fried in ghee for the aroma .
Serving Instructions:
- Pair with garlic naan, butter roti or laccha paratha.
- Can be eaten with With aromatic cumin rice or peas pulao.
- Add a side of the salad or mint coriander chutney to the same.
- Complete the festival plate with a fresh rose saffron thandai.
