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Paneer Do Pyaza

Prep Time: 20 mins I Soaking Time : 1 hr. I Cooking Time: 40-50 mins I Serve: 3 - 4



Paneer Do Pyaza is a very popular vegetarian recipe from north India. In this paneer do pyaza recipe, baby onions are pan-fried with capsicum, spices and crushed tomatoes, which compliments the soft and creamy taste of paneer. Soft paneer and crunchy onions, twice the amount in this paneer do pyaza recipe makes it so delicious! Try this flavorful and absolutely delish paneer recipe with restaurant style flavors from the Mughlai era. This luscious paneer dish can be enjoyed for lunch or dinner with chapati, Naan or any bread of your choice.


Ingredients :-

For Onion Tomato Paste (wet masala) :-

1.5 tbsp/20 ml. Veg Oil

3 Red Chilies (whole and dried) 3-4 Cloves

8-10 Garlic Cloves (peeled) 12-15 Almonds (soaked in hot water for 1 hr. & skin removed) 3 Green Cardamom 3 Onions, med size (roughly sliced) 2 Tomatoes, med size (roughly sliced) ¼ cup/60 ml. Water

For Gravy :-

350 g. Paneer/Cottage Cheese (cut into 3 inch pieces)

2 tbsp./30 ml + 2 tsp. Veg Oil 8-10/1 cup/170 g. Shallots (peeled & washed) 2 Capsicum, med size (cut into quarters)

Salt to taste 1.5 tsp. Red Chili Powder 1 tsp. Turmeric Powder 1 tsp. Coriander Powder ¼ tsp. Cumin Powder

1 tsp. Sugar 1 tbsp./15 ml. Thick Cream 1 tbsp. /15 ml. Water


Method :-

For Onion Tomato Paste (wet masala) :-

Heat 1 tbsp of veg oil in a non-stick pan. Add 3 Red Chili (whole & dried) + 3-4 Cloves + 8-10 Garlic Cloves (peeled) + 12-15 Almonds (soaked in hot water for 1 hr. & skin removed) 3 Green Cardamom to the pan and stir for 3-4 mins on low med flame

Next, add the sliced onions to the pan and sauté for 3-4 mins. Stir continuously

After 3-4 mins add the sliced tomatoes to the pan and stir for another 3-4 mins until tomatoes turn soft. Once the tomatoes turns soft switch off the gas and allow the onion tomato masala to cool down

Once cold add the wet masala + ¼ cup of water to the grinder jar. Close the lid of the jar tightly and grind to a smooth paste. Set aside (covered)

For Gravy :-

Heat 2 tsp of veg oil in a non-stick pan. Add shallots + capsicum to the pan and stir continuously for next 3-4 mins on low med flame until the onions start turning brown in colour and veggies start turning a little soft

After roasting for 3-4 mins switch off the flame and dish out vegetables on a plate and set aside (covered)

To the same pan add 2 tbsp of veg oil. Once hot add the grinded wet masala paste to the pan and stir continuously for 3-4 mins on low-medium flame

Add salt + red chili powder + turmeric powder + coriander powder + cumin powder to the pan and mix well. Stir continuously for next 7-8 mins on low medium flame until the masala gets properly roasted, thick and dark in color

Add sugar + cream to the pan. Mix well and stir for a minute

Next add the sautéed vegetables + paneer (cottage cheese) to the pan. Mix gently. Add water to the pan and cover it with a lid. Cook for 2-3 mins on low flame and switch off the gas. Transfer to the serving bowl and garnish with fresh cream (optional).


Time to taste :)


Enjoy with chapati/laccha paratha/ garlic naan or any bread of your choice


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