Paneer Changezi - Old Delhi Style

Steps

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1. 1
   In a large plate, mix yogurt with a blend of spices to make a slightly tangy marinade — this helps the flavors soak into the paneer.
   ▶ ≈0:16
2. 2
   Add besan (gram flour) and mix well — it helps bind the marinade and gives a nice coating when roasting. Mix until smooth.
   ▶ ≈0:28
3. 3
   Add the paneer pieces and gently coat them on all sides with the marinade. Let it marinate for about 30 minutes so the flavors fully absorb.
   ▶ ≈0:41
4. 4
   Heat a little oil in a pan and place the marinated paneer pieces in. Roast both sides until lightly golden with a smoky aroma, then set aside.
   ▶ ≈1:00
5. 5
   In the same oil, add ginger, garlic, and onion. Sauté until the onion softens and slightly changes color.
   ▶ ≈1:17
6. 6
   Add tomato and cashews, cook until the tomato turns soft and mushy — you can cover the pan to speed this up. Let the mixture cool completely.
   ▶ ≈1:25
7. 7
   Transfer the cooled onion-tomato mixture to a blender and blend into a smooth paste.
   ▶ ≈1:33
8. 8
   In a pan, heat oil and add whole spices, sautéing until fragrant. Lower the heat, add the dry ground spices, and roast lightly, being careful not to burn them.
   ▶ ≈1:41
9. 9
   Add the prepared onion-tomato paste and cook until the oil starts to separate from the sides of the gravy.
   ▶ ≈1:57
10. 10
    Add yogurt while stirring continuously to prevent it from splitting. Continue cooking until the oil separates from the gravy again.
    ▶ ≈2:06
11. 11
    Add hot water to adjust the gravy's consistency and season with salt to taste.
    ▶ ≈2:12
12. 12
    Finally, add the roasted paneer pieces along with coriander, ginger juliennes, and green chilli, and mix gently.
    ▶ ≈2:19
13. 13
    Simmer for about 2 minutes so the paneer soaks up the gravy's flavor. This completes a rich, creamy Delhi-style paneer curry — serve hot with naan, roti, paratha, or cumin rice.
    ▶ ≈2:26