'Pataka' Paneer Changezi

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Put the paneer cubes in a bowl with salt, 1½ tsp Degi red chilli powder, ½ tsp coriander powder, the beaten curd, 1 tsp oil and 1 tbsp ginger garlic paste, and mix well. Set aside to marinate.
2. In a pan, heat ½ cup oil. Add the sliced onions and fry until golden. Drain them on an absorbent sheet and set aside.
3. Grind the fried onions with the cashews, 1 tbsp coriander powder, ½ tsp turmeric, 1 tbsp Degi red chilli powder, the coriander stems with roots, the green cardamom, mace, garlic and green chillies into a smooth paste. Set aside.
4. Heat the remaining oil in a pan. Shallow fry the marinated paneer on all sides until golden. Transfer to a tray.
5. In a handi on high heat, add ½ tsp cumin seeds, 2 green cardamom, 3 cloves, the bay leaf and the remaining oil, and let them splutter.
6. Add 1¼ cups tomato puree and the beaten curd, and sauté for 5-6 minutes until the oil separates.
7. Add ½ tbsp ginger garlic paste and the ground paste, and cook for a while.
8. Add 1½ cups water to get the right consistency and simmer briefly.
9. Stir in 1 tbsp fried onion oil and the fried paneer, and cook on medium heat for 4-5 minutes.
10. Turn off the heat. Place a small steel bowl in the handi, put burning coal in it with 2-3 cloves and 1 tsp ghee, cover with a lid, and let the gravy take in the smoke for a while.
11. Transfer to a serving dish and garnish with coriander sprig, chilli oil and fried onion. Serve hot with roti or naan.

Summarized from Ranveer Brar's video. Watch it for the details.

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