Serve Your Guests Restaurant-Style Paneer Changazi – Easy & Delicious Recipe

Serve Your Guests Restaurant-Style Paneer Changazi: Learn how to make restaurant-style Paneer Changazi at home with this easy recipe. A creamy, spicy, and flavorful paneer dish that will impress your guests instantly. Perfect for special dinners and parties!

If you are planning to host guests this weekend and want to serve something truly special yet easy, then Paneer Changazi is the dish you must try. This rich and flavorful recipe comes straight from the Mughlai kitchens and is loved for its spicy, creamy, and aromatic taste. The best part? You can prepare it in less than 40 minutes, and it will taste just like your favorite restaurant-style curry!

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This dish is perfect for pairing with naan, tandoori roti, or steamed basmati rice. Whether it’s a festive dinner or a casual get-together, Paneer Changazi will surely steal the spotlight on your dining table.

⭐ Ingredients for Paneer Changazi: Serve Your Guests Restaurant-Style Paneer Changazi

Paneer (Cottage Cheese): 250 grams (diced)

Onions: 2 medium (finely chopped)

Tomatoes: 3 medium (puree)

Ginger-Garlic Paste: 2 teaspoons

Yogurt: ½ cup (whisked)

Fresh Cream: ¼ cup

Cashew Paste: 1 teaspoon

Turmeric Powder: ½ teaspoon

Coriander Powder: 1 teaspoon

Red Chili Powder: 1 teaspoon

Garam Masala: ½ teaspoon

Cumin Seeds: ½ teaspoon

Kasuri Methi (Dry Fenugreek): 1 teaspoon

Salt: To taste

Oil/Ghee: 3–4 teaspoons

👩‍🍳 Method – Step-by-Step Recipe

Fry the Paneer: Heat a teaspoon of oil in a pan and lightly fry the paneer cubes until golden. (Optional – you can skip frying if you prefer soft paneer.)

Prepare the Base: In the same pan, add the remaining oil, cumin seeds, and onions. Fry until golden brown. Add ginger-garlic paste and sauté well.

Cook the Masala: Add tomato puree, turmeric, coriander powder, and red chili powder. Cook on medium heat until the oil separates.

Creamy Touch: Reduce the heat, then slowly add whisked yogurt and cashew paste. Stir continuously to prevent curdling.

Simmer the Gravy: Add half a cup of water and let the masala cook on a low flame for 5–7 minutes until it thickens.

Add Paneer: Mix in the paneer cubes, garam masala, kasuri methi, and salt. Stir gently to coat the paneer with the rich gravy.

Final Finish: Pour in fresh cream, give it a gentle mix, cook for a minute, and turn off the heat.

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🍛 Serving Suggestions: Serve Your Guests Restaurant-Style Paneer Changazi

Serve hot with butter naan, garlic naan, or lachha paratha.

Pairs perfectly with jeera rice or simple steamed rice.

Garnish with fresh coriander leaves and a drizzle of cream for a restaurant-style look.

🌟 Why Paneer Changazi is Special

✔️ Restaurant-style taste at home
✔️ Creamy, spicy & aromatic Mughlai flavors
✔️ Quick and easy recipe
✔️ Perfect for parties, dinners & festive occasions

So next time you want to wow your guests, skip the takeout and prepare Paneer Changazi at home—a royal dish that guarantees compliments with every bite!