Paneer Changezi

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Ingredients:

Marination:

400 gms of paneer cut into big cubes

100 gms thick curd

2 tbsp gram flour/besan

1 tsp ginger/garlic paste

1/2 tsp saunf/fennel freshly crushed

1/2 tsp chaat masala

1/2 tsp kashmiri red chilli powder

1/2 tsp haldi

salt as per taste

Oil for shallow frying.


Gravy:

4 nos green cardamom

2 nos black cardamom

5 nos cloves

6 nos black peppercorns

2 bay leaves

2 green chillies

2-3 dry red chillies

1 tbsp ginger-garlic paste

2 nos big onions finely chopped

3 nos red tomatoes finely chopped

50 gms beaten curd

2 tsp coriander powder

1 tsp jeera/cumin powder

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1/4 tsp nutmeg/jaiphal powder

1 tsp kasuri methi

1 tsp garam masala

1/2 tsp haldi

100 ml milk

500 ml water

3 tbsp oil

Salt as per taste

Finely chopped coriander to garnish


Recipe:

1. In a medium bowl, add thick curd and gram flour and ginger-garlic paste Mix well. To this add all the spices.Mix well.

2. To this marination, add paneer cubes and mix well to coat the paneer well in the marination. Keep it away for an hour.

3. Heat some oil in a kadai and add the marinated paneer and cook until it turns light golden brown from all sides. Remove from the oil and keep it aside. This step is optional.

4. Heat 1 tbsp of oil in the same kadai. Add green and black cardamon, cloves, black pepper, dry red chillies, green chillies. Stir and saute well for a min.

5. To this add the onions and ginger-garlic paste. Stir fry the same till onions are soft and translucent.

6. Add the chopped tomatoes to the gravy mixture. Saute till they are soft and mushy. Smash the tomatoes into the gravy.  Cover and cook for 5-7 mins.

7. Switch off the flame and let the mixture cool down for a bit. Blend the cooled mixture to smooth paste.

8. Take a kadai, heat 2 tbsp of oil. Add the blended paste. Saute for 5 minutes. Then switch off the flame.

9. Let the gravy cool down a bit and then to this gravy add the beaten curd.Mix well. Then again put it back on low-medium flame.

9. Add haldi, red chilli powder, coriander and cumin powder to the gravy and mix well. Cook for another 5 mins on medium flame. 

10. Add 100 ml of water and mix well. Then add the rest 400 ml of water and mix well. Bring the gravy to boil. 

11. Now add milk, nutmeg powder, garam masala and kasuri methi. Mix well into the gravy. Adjust salt as per the taste.

12. Now add the cooked paneer and give a nice stir. Cover and cook for another 10 mins on medium flame.

13. Garnish with coriander leaves.

14. Delicious Paneer Changezi is ready to serve with ghee roti, naan or jeera rice.

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