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Paneer Changezi

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A spicy and flavorful North Indian style paneer curry cooked with a rich blend of spices, yogurt, and cream, giving it a creamy texture and vibrant taste.

Ingredients

Scale
  • 200 grams paneer, cut into cubes
  • 2 tablespoons oil or ghee
  • 1 large onion, finely sliced
  • 1 tablespoon ginger-garlic paste
  • 2 large tomatoes, pureed
  • 1/2 cup yogurt, whisked
  • 1/4 cup fresh cream
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 2–3 green cardamom pods
  • 1 black cardamom pod
  • 1 small cinnamon stick
  • 4–5 cloves
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 1–2 green chilies (optional, slit)

Instructions

  1. Heat oil or ghee in a pan. Add cumin seeds, cardamom pods, cinnamon stick, and cloves; sauté until fragrant.
  2. Add sliced onions and sauté until golden brown.
  3. Add ginger-garlic paste and cook until raw smell disappears.
  4. Add pureed tomatoes and cook until oil separates from the masala.
  5. Lower the heat and add whisked yogurt, stirring continuously to prevent curdling.
  6. Add red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for 5 minutes.
  7. Add paneer cubes, mix gently to coat with the masala, and cook for 3 minutes.
  8. Add cream and garam masala, stir and cook for another 2-3 minutes on low heat.
  9. Garnish with fresh coriander leaves and optional green chilies.
  10. Serve hot with naan or rice.

Notes

Paneer Changezi is best enjoyed fresh; avoid overcooking paneer to keep it soft. Adjust green chilies for desired heat. Use fresh cream for a richer flavor.

Nutrition

Find it online: https://www.receipster.com/paneer-changezi-recipe/

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