How to make Paneer Changezi | Rich, Creamy & Restaurant-Style Mughlai Paneer | Chef Ajay Chopra

How to make Paneer Changezi | Rich, Creamy & Restaurant-Style Mughlai Paneer | Chef Ajay Chopra

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Paneer Changezi is a rich and flavourful Mughlai-style curry made with soft paneer cooked in a creamy, mildly spiced tomato-based gravy. Known for its royal taste and smooth texture, this dish is perfect for special occasions or when you want to enjoy restaurant-style food at home.

Portions serving: 6-7 pax
Preparation time: 05 mins
Cooking time: 60 mins

Ingredients

For Gravy
Tomato 4-5 pcs
Onion 2 pcs
Ginger 1 inch
Green chilli 2 pcs
Garlic 7-8 pcs
Cinnamon ½ inch
Black cardamom 1 pc
Bay leaf 1 pc
Cloves 5-7 pcs
Black pepper 9-10 pcs
Water as required

Paneer Marination
Paneer 400 gms
Mustard oil (warm) 2 tbsp
Turmeric powder ¼ tsp
Red chilli powder ½ tsp
Ginger & garlic paste 1 tbsp
Jeera powder ½ tsp
Coriander powder ½ tsp
Garam masala ½ tsp
Kasoori methi 1 tbsp
Curd ¾ cup
Roasted chana dal powder 1½ tbsp
Black salt ½ tsp
Oil 2 tbsp

For Changezi
Oil 1 tbsp
Ginger & garlic paste 1 tbsp
Splash of water
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Jeera Powder ½ tsp
Garam masala ½ tsp
Kasuri methi ½ tbsp
Splash of water
Curd ½ cup
Kitchen king masala ½ tbsp
Tomato & onion paste
Fresh cream 2 tbsp
Salt 1 tsp
Butter 2 tbsp
Ginger julienne as required
Coriander chopped ½ tbsp
Fresh cream 1 tbsp

Step 1: Prepare the Gravy Base
In a pot, add tomatoes, onions, whole spices (cinnamon, cloves, black cardamom, bay leaf, and black pepper), ginger, garlic, and green chillies.
Add water and boil until everything becomes soft and well-cooked.
Allow it to cool slightly, then blend into a smooth and rich gravy paste.

Step 2: Marinate the Paneer
Heat mustard oil slightly and add turmeric and red chilli powder to release their colour.
Add ginger-garlic paste, jeera powder, garam masala, coriander powder, kasuri methi, black salt, curd, and besan.
Mix well to form a thick marinade.
Add paneer cubes and coat them evenly.
Rest for 20–30 minutes.

Step 3: Pan-Fry the Paneer
Heat oil in a flat pan and place the marinated paneer pieces.
Cook on medium heat until golden brown and lightly charred on the edges.
Remove and keep aside.

Step 4: Cook the Masala Base
Heat oil in a pan and add ginger-garlic paste.
Sauté until aromatic and the raw smell disappears.
Add a splash of water, then add red chilli powder, turmeric, coriander powder, jeera powder, garam masala, and kasuri methi.
Cook well until the masala starts releasing oil.

Step 5: Add Curd & Gravy
Lower the flame and add curd while stirring continuously to prevent splitting.
Add kitchen king masala and mix well.
Now add the prepared gravy paste and cook thoroughly until it thickens and the oil starts separating.

Step 6: Final Cooking & Finish
Add fresh cream, salt and butter to enrich the gravy and mix gently.
In a separate Hot pan, add the prepared gravy. Cook it well till it releases oil. Add the pan-fried paneer and coat it well in the gravy.
Finish with chopped coriander, ginger julienne, and a dollop of fresh cream.
Mix gently and simmer for 1–2 minutes. Check the seasoning and adjust if needed.

Step 7: Serve
Garnish with chopped coriander, ginger julienne, slit green chillies, a drizzle of cream, and rogan for a restaurant-style finish.
Serve hot with khamiri roti, naan, or jeera rice.

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