How to make paneer changezi recipe?

20 Mar How to make paneer changezi recipe?

Last Updated on July 26, 2021 by blessmyfoodbypayal

Paneer changezi recipe | how to make paneer changezi | restaurant style paneer changezi recipe with step wise pictorial and video method is such a delectable paneer recipe which is surely a party pleaser.

NAME & ORIGIN OF PANEER CHANGEZI

Even google has no answer to it that why this recipe is named as Paneer Changezi. What does Changezi stand for and why this word is attached to paneer, no authentic information is available.
Likewise, its origin is also a mystery. It is an indian dish or outsourced, is also unknown.

PRESUMPTIONS

If talking about origin, it can’t be said that Paneer changezi was developed in india or not but definitely the word “changezi” is not an indian word.

In Afganistan and Pakistan, the word “Changezi” is used as a surname by many people and they claim to be the descents from Genghis Khan, also spelled as Changez Khan, a Mongolian ruler of 13th century.

Presumptions attached to the name of “Paneer Changezi” pushes us back to history & tie a link with Mongolian ruler and invader Genghis Khan (c. 1167 – August 18, 1227).  Though the pronunciation is same but his name is most commonly spelled as Changez Khan.

This is again a presumption that a very favourite dish of Changez Khan, named as “Chicken Changezi” used to be prepared by his chefs using wholesome spices based on tomato gravy and lately vegetarians developed the recipe using paneer instead of chicken but following the major portion, with little innovations, of rest of the process. And they named their dish “paneer changezi” on the sound of “chicken changezi”.

You might be filling miffed on repeated use of word “Presumed” but this is the only truth available with regard to “paneer changezi” & the name of that truth is “PRESUMPTIONS”… Lol

The stories are mixed, the presumptions are mixed and facts are not available.

So what to do?

We think, instead of making this post a history chapter, we should focus on “paneer changezi” and let’s talk about it in particular.

HOW THIS RECIPE IS DIFFERENT?

This recipe calls for spices in 2 ways. One whole and the other ground.

And secondly..

This recipe calls for gravy base in 2 ways. One tomato and second curd based gravy.

To make the things easily understandable, we have separately listed the spices depending upon their nature i.e. whole spices and ground spices under different heads.

For few more recipes made using paneer/cottage cheese, click here

So lets begin with the recipe.

Step wise pictorial method of paneer changezi recipe

FOR MARINATING

1. Cut paneer into big size cubes and place in a bowl.

2. Add all the ingredients mentioned under the head “for marinating” i.e. ginger garlic paste, curd, besan, chaat masala and haldi.3. Mix everything well but gently otherwise paneer cubes may crumble. Put on rest for 15 minutes.

FRYING OF PANEER

1. In a pan, add sufficient amount of oil and place the coated paneer cubes.2. Fry them from all sides till they turn golden. Keep aside.

PREPARATION OF GRAVY

1. In another pan or kadai, add a tablespoon of oil. We took this oil from the very pan in which paneer is fried.
2. Add all the Whole spices i.e. green cardamoms, black cardamom, cloves, black pepper corns, dry red chillies, bay leaf and javitri.
3. Saute for couple of minutes on low flame.
4. Add onion and cook it till it begins to turn golden brown.
5. Add ginger garlic paste and cook it till changes colour.
6. Time to add tomatoes and salt.
7. Cover the pan with a lid and let tomatoes cook for about 10 minutes. When oil separates from tomatoes, it’s a sign that tomatoes are cooked.
8. Till the time tomatoes are cooking, take curd in a bowl and add all ground spices except Garam masala and whisk everything well. The ground masala we are adding here is red chilli powder, haldi, coriander powder, cumin powder & netmeg.
9. Pour this curd mixture into kadai and stir immediately otherwise curd may curdle.
10. Let curd cook for about 5 minutes or until oil is seen separating.
11. Add water to adjust the consistency. We added 1/4 cup but you may add less or more depending upon the thickness of gravy you prefer.
12. Let water come to boil.
13. Add fried paneer cubes, kasuri methi, garam masala and sugar. Mix.
14. Let paneer simmer in gravy with lid on for 2 minutes on low flame.
15. Your paneer changezi is ready. Enjoy with naan, paratha or fulka.

Paneer changezi recipe – recipe card

Paneer changezi recipe | how to make paneer changezi | restaurant style paneer changezi recipe

blessmyfoodbypayal

Paneer changezi recipe is a delectable paneer dish which is first marinated and then made using 2 natured spices and tomato as well as curd based gravy.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine North Indian

Servings 4

Ingredients

  

FOR MARINATING

• 250 grams paneer Indian cottage cheese
• 1 tsp ginger garlic paste
• 1 tbsp curd yoghurt
• 2 tsp besan gram flour
• 1 tsp chaat masala
• 1/2 tsp turmeric powder haldi

FOR FRYING

• Oil as needed

FOR PREPARING GRAVY

• 1 tbsp Oil
• 1 tsp ginger garlic paste
• Whole Spices see the list below
• 2 onions finely chopped
• 2 tomatoes grated
• 1/2 cup curd yoghurt
• Ground spices see the list below
• 1/2 tsp kasuri methi dry fenugreek leasves
• Salt to taste
• 1 tsp sugar
• 1/4 cup water

WHOLE SPICES

• 2 green cardamoms
• 1 black cardamom
• 4 cloves
• 5 black pepper corns
• 2 dry red chillies
• 1 bay leaf
• Small piece of javitri/mace

GROUND SPICES

• 3/4 red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Pinch of netmeg
• 1/2 tsp garam masala

Instructions

 

FOR MARINATING

• Cut paneer into big size cubes and place in a bowl.
• Add all the ingredients mentioned under the head "for marinating" i.e. ginger garlic paste, curd, besan, chaat masala and haldi.
• Mix everything well but gently otherwise paneer cubes may crumble. Put on rest for 15 minutes.

FRYING OF PANEER

• In a pan, add sufficient amount of oil and place the coated paneer cubes.
• Fry them from all sides till they turn golden. Keep aside.

PREPARATION OF GRAVY

• In another pan or kadai, add a tablespoon of oil. We took this oil from the very pan in which paneer is fried.
• Add all the Whole spices i.e. green cardamoms, black cardamom, cloves, black pepper corns, dry red chillies, bay leaf and javitri.
• Saute for couple of minutes on low flame.
• Add onion and cook it till it begins to turn golden brown.
• Add ginger garlic paste and cook it till changes colour.
• Time to add tomatoes and salt.
• Cover the pan with a lid and let tomatoes cook for about 10 minutes. When oil separates from tomatoes, it's a sign that tomatoes are cooked.
• Till the time tomatoes are cooking, take curd in a bowl and add all ground spices except Garam masala and whisk everything well. The ground masala we are adding here is red chilli powder, haldi, coriander powder, cumin powder & netmeg.
• Pour this curd mixture into kadai and stir immediately otherwise curd may curdle.
• Let curd cook for about 5 minutes or until oil is seen separating.
• Add water to adjust the consistency. We added 1/4 cup but you may add less or more depending upon the thickness of gravy you prefer.
• Let water come to boil.
• Add fried paneer cubes, kasuri methi, garam masala and sugar. Mix.
• Let paneer simmer in gravy with lid on for 2 minutes on low flame.
• Your paneer changezi is ready. Enjoy with naan, paratha or fulka.

Keyword changezi, paneer

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