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This Restaurant Style Paneer Is The Best Recipe To Make
Paneer changezi is a delicious dish to cook in lockdown. Paneer changezi is a better and savage recipe. This Indian-style dish is ready to be cooked during the closing. Here is a simple recipe to help you make paneer.Paneer is a staple food for everyone who eats vegetables. If you think you’ve tried all the paneer sabzis out there, check to see if you miss the paneer changezi. The paneer mixed with besan is ground into a thick and spicy but with masala – we are dripping with saliva! Paneer cooking is a very popular vegetable dish. Indians enjoy daily paneer recipes because of their rich gravy and their ability to go with any side dish. If you are also a big fan of Paneer recipes, don’t miss the Paneer Changezi recipe.
Paneer Changezi Ingredients
Marinating:
sour cream – 300 g
Salt – 1/2 tsp
Ginger – 1/2 tsp, ground
Black pepper – 1/4 tsp, crushed
Chat Masala – 1 tsp
Turmeric powder – 1/4 tsp
Milk – 2 tbsp
Chickpea flour – 2 tbsp
Oil – 2-3 tbsp
Gravy:
Oil – 2 tbsp
Bay leaf – 1
Cinnamon – 1-inch stick
Eggs – 3
Black Pepper – 6-7
Red Pepper – 2
Cardamom – 1, crushed
Black Cardamom – 1
Tomatoes – 2 (250 grams)
Ginger – 1/2 inch
Cumin Powder – 1/2 tsp
Coriander powder – 1.5 tsp
Turmeric powder – 1/4 tsp
Red Chilli Powder – 1.5 tsp
Dried Fenugreek leaves – 1 tbsp
Curd – 1/4 cup
Fresh Cream – 1/4 cup
Garam Masala – 1/4 tsp (if you like)
Salt – 1/2 tsp
Green Coriander leaves – 1-2 tsp
Method – Paneer Changezi Recipe
To prepare the Paneer Changezi, take 300 grams of paneer and cut it into large cubes. Place the paneer cubes in a bowl to marinate.
Add ½ tsp salt, ½ tsp of ground ginger (or ginger paste), ¼ tsp crushed black pepper, 1 teaspoon Chaat Masala, ¼ turmeric powder tip, 2 tablespoons curd, 2 tablespoons besan, mix well. Sprinkle the Paneer thoroughly to form a thin layer of Masala over the paneer cubes.
If the paneer cubes are tightly wrapped with spices, refrigerate for 30 minutes to evaporate.
Heat a pan and add 2-3 tablespoons of oil to it. When the oil is hot, add the marinated paneer to the pan. Roll the paneer over medium flame until golden brown on all sides.
When the cubes turn golden brown, remove them from the plate. It takes 10 minutes to fry them.
Take a pan to prepare the Paneer Changezi broth. Pour 2 tbsp of oil into the pan. When the oil is hot, add bay leaf, 1-inch cinnamon, 3 cloves, 6-7 black pepper, 2 red peppers, 1 crushed cardamom, and cardamom black (page and add seeds).
Take a 2-tomato, an ½ inch ginger stick, and prepare the paste. Add the tomato-ginger paste to the pan. Now, add ½ tsp of cumin powder, 1.5 tsp of coriander powder, ¼ tsp of turmeric powder, 1.5 tsp of Kashmiri red chili powder, 1 tbsp of Kasuri Methi, and fry the masala until the oil separates.
When the oil starts to separate, add ¼ cup of fresh curd and mix well. Heat the masala over low heat while stirring constantly.
Tip: Use fresh curd and tomato mixture to prepare the broth. Reduce the flames before adding the curd and continue stirring the masala, otherwise, the curd will be spoiled. Therefore, the gravy will be damaged as well.The oil is separated from the masala, now add a ¼ cup of fresh malai to the gravy, mix, and spread the masala.
Other: You can use cream or butter instead of Malai.
The oil is distinct from the masala, and it still has a pleasant aroma, indicating that the masala is well roasted. Now, add ½ cup water to gravy (or add water depending on gravy consistency), ¼ tsp garam masala, ½ tsp salt (or as per your taste), 1-2 tbsp of green coriander, then mixes. well.
The broth is ready. It has perfect color and texture. Now, add the paneer cubes to the gravy and mix well. Close the pan and boil the sabzi for 2-3 minutes.
Transfer the sabzi to the feeding bowl. Paneer Changezi is ready for service. You can enjoy this sabzi with chapati, nan, or rice.
