Introduction

Paneer Changezi is a rich, creamy, and mildly spicy North Indian curry that promises to delight your taste buds. This vegetarian delicacy features soft paneer cubes simmered in a flavorful onion-tomato gravy with aromatic spices. It’s a perfect main course for special occasions or whenever you crave a comforting, restaurant-style meal at home.

Ingredients

This rich and creamy Paneer Changezi recipe combines soft paneer cubes with a velvety, aromatic gravy that’s both mildly spicy and deeply satisfying.

• 200g paneer, cubed
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh cream
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Paneer Changezi recipe is approximately 20% faster than similar recipes, making it a great choice for a quick and delicious meal.

Step-by-Step Instructions

Step 1 — Prepare the Paneer

Cut 250g of paneer into 1-inch cubes. Soak them in warm water for 15 minutes to keep them soft and prevent them from breaking during cooking.

Tip: For a firmer texture, lightly pan-fry the paneer cubes in a non-stick pan until golden brown before adding to the gravy.

Step 2 — Make the Onion Paste

Finely chop 2 large onions and sauté them in 2 tablespoons of oil until they turn translucent and lightly golden. Allow them to cool completely.

Grind the sautéed onions into a smooth paste using a blender, adding a tablespoon of water if needed for consistency.

Step 3 — Prepare the Gravy Base

Heat 3 tablespoons of oil or ghee in a kadai or heavy-bottomed pan. Add 1 teaspoon of cumin seeds and let them splutter.

Add the onion paste and cook on medium heat, stirring continuously, until the raw smell disappears and oil starts to separate from the masala.

Step 4 — Add Spices and Tomatoes

Mix in 1 tablespoon of ginger-garlic paste and cook for another minute. Then add 2 finely chopped tomatoes and cook until they turn soft and mushy.

Stir in 1 teaspoon of red chili powder, ½ teaspoon of turmeric, and salt to taste. Cook until the oil separates again, indicating the masala is well-cooked.

Step 5 — Incorporate Cream and Yogurt

Lower the heat and add 2 tablespoons of fresh cream and ¼ cup of whisked yogurt. Stir continuously to prevent curdling.

Cook for 3–4 minutes until the gravy thickens slightly and the dairy is well incorporated into the masala.

Step 6 — Add Paneer and Simmer

Gently add the prepared paneer cubes to the gravy. Stir carefully to coat each piece without breaking them.

Add ½ cup of water to adjust consistency, cover, and simmer on low heat for 5–7 minutes. The paneer should be tender and infused with the gravy flavors.

Step 7 — Finish with Fresh Herbs and Spices

Sprinkle 1 teaspoon of garam masala and ½ teaspoon of dried fenugreek leaves (kasuri methi). Mix gently.

Garnish with finely chopped coriander leaves. Let it rest for 2–3 minutes before serving to allow the flavors to meld.

Step 8 — Serve Hot

Serve your Paneer Changezi hot with naan, roti, or steamed rice. The rich, creamy gravy pairs perfectly with Indian breads.

For best results, serve immediately to enjoy the soft texture of the paneer and the aromatic gravy at its peak.

Nutritional Information

Calories	420 kcal
Protein	18 g
Carbohydrates	12 g
Fat	32 g
Fiber	2 g
Sodium	680 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Tofu instead of paneer — A lower-fat protein alternative that absorbs the rich Paneer Changezi sauce beautifully.
• Chicken or soy chunks for a protein swap — Maintains the traditional Changezi texture with a different primary ingredient.
• Greek yogurt in place of cream — Adds a tangy note while significantly reducing the fat content for a lighter gravy.
• Coconut milk for a dairy-free version — Imparts a subtle sweetness and creamy texture, perfect for those avoiding dairy.
• Serve with cauliflower rice — A fantastic low-carb alternative to traditional rice or naan, letting the Paneer Changezi flavors shine.
• Use chickpea flour or cornstarch as a thickener — A simple, effective swap to make the gravy gluten-free.
• Reduce or omit added salt, relying on spices — Creates a robust, low-sodium Paneer Changezi where ginger, garlic, and chilies provide the primary flavor.

Serving Suggestions

• Pair Paneer Changezi with soft, fluffy naan or fragrant basmati rice to soak up the rich, spicy gravy.
• Serve alongside cooling accompaniments like cucumber raita or a simple onion salad to balance the heat.
• Perfect for festive occasions, dinner parties, or as a special weekend vegetarian treat.
• Enhance the presentation by garnishing with fresh coriander leaves and a swirl of cream.
• For a complete meal, add a side of dal tadka or vegetable biryani to complement the flavors.

These ideas will help you enjoy Paneer Changezi in various settings, making it a versatile and crowd-pleasing dish.

Common Mistakes to Avoid

• Mistake: Using low-fat paneer that turns rubbery. Fix: Always choose full-fat, fresh paneer for a soft, creamy texture.
• Mistake: Overcooking the onions and tomatoes, making the gravy bitter. Fix: Sauté only until golden brown and pulpy, not dark.
• Mistake: Adding garam masala too early, losing its aroma. Fix: Stir it in at the very end, just before turning off the heat.
• Mistake: Not frying the paneer properly, leading to a bland taste. Fix: Lightly pan-fry the cubes until golden to enhance flavor and prevent crumbling.
• Mistake: Skipping the yogurt or using sour yogurt, which can curdle the gravy. Fix: Use fresh, well-whisked yogurt at room temperature.
• Mistake: Rushing the gravy, resulting in a raw spice taste. Fix: Cook the masala on low heat until oil separates for a rich, developed flavor.
• Mistake: Adding too much water, making the Paneer Changezi gravy thin. Fix: Use the water from soaking cashews or blanching tomatoes to adjust consistency.
• Mistake: Forgetting to soak cashews, leaving chunks in the gravy. Fix: Soak cashews in warm water for 20 minutes before blending into a smooth paste.

Storing Tips

• Fridge: Store Paneer Changezi in an airtight container in the refrigerator for up to 3 days. Ensure it cools to room temperature before refrigerating.
• Freezer: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave until piping hot, reaching an internal temperature of 165°F (74°C) for food safety.

Always use clean utensils to serve and avoid repeated reheating to maintain the best quality of your Paneer Changezi.

Conclusion

This Paneer Changezi recipe delivers a rich, spicy paneer curry that’s perfect for any occasion. For another delicious paneer dish, try this Masaledar Paneer Bhurji 😋🧅🌶 Quick & Tasty Recipe 💥. Give this recipe a try and share your results in the comments!

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FAQs

What is Paneer Changezi?

Paneer Changezi is a rich, creamy North Indian curry featuring soft paneer cubes in a spiced tomato and cashew gravy. It’s known for its mildly spicy flavor and luxurious texture. This vegetarian Paneer Changezi is a popular restaurant-style dish perfect for special occasions.

Can I make Paneer Changezi less spicy?

Yes, you can easily adjust the heat level. Reduce or omit the green chilies and use a mild red chili powder. This allows you to enjoy the creamy, flavorful gravy of Paneer Changezi without excessive spice.

What can I serve with Paneer Changezi?

Paneer Changezi pairs wonderfully with naan, roti, or steamed basmati rice. A side of onion salad or raita complements the rich gravy perfectly. It makes for a complete and satisfying vegetarian meal.