How to make appetizing paneer changezi

How to make appetizing paneer changezi

paneer changezi is almost same in preparation with paneer pakoda curry, but the difference is in the taste. In changezi you will have the great aroma of roasted spices e.g. bay leaves, red chili, cardamom, cloves, cinnamon and cumin.

The marinated paneer cubes are fried and then simmered in thick gravy made with tomatoes, onions, garlic and ginger and added with powder of roasted spices and finished in warm, spicy, cumin, flavored sauce and this is How to make appetizing paneer changezi.

Ingredients of paneer changezi

• Paneer-250 gms
• Onions-2
• Ghee(clarified butter)-1 tsp
• Tomatoes-2(paste)
• Curd-1/2 cup
• Garlic-ginger paste-1 tsp
• Coriander powder-1 tsp
• Turmeric powder-1/2 tsp
• Salt to taste

To roast the whole spices

• Red chilli-2
• Cumin seeds-1/2 tsp
• Bay leaves -2
• Cardamoms-2
• Cloves-3-4
• Cinnamon stick- half inch

For marinating

• Ginger garlic Paste-1/2 tsp
• Besan/Bengal gram flour-1 tbsp
• Salt
• Curd-2 tsp

For garnishing

• coriander leaves

How to make appetizing paneer changezi

Cut paneer in cubes and marinate with the said ingredients for half an hour.

Take a hard bottomed pan and then fry the marinated paneer cubes in a little oil in a pan and keep them aside.

Take a tawa or griddle, heat it and add the whole spices i.e. cumin, bay leaves, red chili, cardamom, cloves, cinnamon and cumin.

Dry roast and allow it to come in room temperature, and then make a course paste and keep it aside.

In the same pan add ghee and heat it,then add the sliced onion and fry for two minutes and then add ginger-garlic paste and stir it for 2-3 minutes.

Now add the turmeric, coriander powder and salt, stir it continuously till the raw smell of the spices goes off.

Pour the tomato paste and sauté for 2 minutes, then add the whisked curd and again cook it for two minutes.

Drop the paneer cubes and mix it, then cover the lid for 5 minutes.

Open the lid; check the salt and consistency of the gravy.

Switch off the flame and take it out from the oven.

Transfer it to the serving plate, garnishing with coriander leaves and serve hot with rice or flat bread.