Paneer Do Pyaza is a restaurant style curry where chunks of soft paneer( cottage cheese), onions, tomatoes are cooked with spices in a rich cashew based gravy. Paneer and Onions are the two main ingredients of this recipe. Pyaz means Onion in Hindi. Onions are quartered to the size of paneer and added to the curry.
Paneer do pyaza is a simple and delicous curry, rich in taste. Soft paneer cubes and onions are pan fried and simmered ina rich cashew based gravy. Flavors from garam masala and other spices enhance the taste of onions and paneer.
This curry is rich, tasty and have a balance of heat from the chili powder, coriander, while homemade Garam Masala adds the necessary flavor and makes it aromatic. This restaurant style recipe is served with a roti/naan or rice.
WHAT IS PANEER?
PANEER: Paneer is a delicious and versatile cheese that adds a unique touch to many dishes. Its mild flavor, firm texture, and health benefits make it a popular choice for vegetarians and anyone looking for a healthy and flavorful protein source.
WHAT IS PANEER DO PYAZA?
Do means two and Pyaz means Onion in Hindi, Onion is added in two forms in this recipe, one diced as we add in any other curry. The other form is onions peels of sautéed onions. This recipe has the double amount of onions used than any regular recipe.
Paneer is a major fat/protein source for vegetarians, so almost every Indian popular recipe has a paneer version too, as many people follow vegetarianism in India.
Paneer Do Pyaza is the popular recipe among all the paneer recipes.
INGREDIENTS FOR PANEER DO PYAZA
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- Paneer : Paneer is the major ingredient, the firmer the better.
- Onions : Red Onions are preferable. Slice few onions in quarters and peel them as petals and dice the rest of them.
- Tomato Puree : Puree a small tomato into smooth paste, if using store bought adjust the quantity as per taste. Preferable to use fresh tomato as they are available in all seasons.
- Cashew Paste : Soak cashews in hot water and blend to a smooth paste. You can add powdered cashews too but for a smooth consistency prefer to blend to a smooth paste.
- Garam Masala Powder : Any Garam Masala powder would serve the purpose. Homemade Garammasala ground with fresh spices adds more flavor to the curry as we are not adding any additional raw spices. So so not skip it. Recipe Link below.
- Other Spices : Ginger garlic paste, cumin, kasoori methi, coriander powder, red chili powder, turmeric.
- Green Chiles : (optional) Slit 2 green chiles and add for additional spice.
HOW TO MAKE PANEER DO PYAZA? </b?
Start by slicing onions in quarters and peel the petals, these onions are then fried into transculent. It usually takes 3 -4 minutes on low heat.
The rest of the onions can be diced into small pieces. They are fried in the gravy base.
Soak cashews in water for 30 minutes and grind into a smooth paste and set aside.
Puree a tomato and set aside.
Slice paneer into an inch cubes and fry on low heat turing in between. Paneer can be slightly brown.
In the same pan add a teaspoon of oil and fry the diced onions till cooked.Add a teaspoon of ginger garlic paste and fry till the raw smell is gone. It usually takes 2 – 3 minutes on medium heat. Skip ginger garlic paste if you wish.
Add the tomato puree and mix well. Mix well and fry till cooked.
Add turmeric, coriander powder, salt, chili powder and fry for a minute or so.
Add the cashew paste and mix well. Add a cup of water and cover to cook.This lets the gravy to cook well. Taste and adjust the seasonings as needed.
When the gravy is cooked add the fried paneer and fried onions and mix well.
Add another cup of water and cook by covering for 3 more minutes.
Adjust spices as per taste. Add kasuri meethi and a homemade garam masala.
You may add 2 sliced chiles for extra heat or skip.
Turn off the heat and serve the curry with roti or any rice.
This recipe taste so nice with fried paneer and onions. There are so many variations to this recipe. You can find them below at the end of the post.
Do try it next time if you haven’t already!
POSSIBLE VARIATIONS FOR THIS RECIPE
There are lot of repalcements if you are intolerent to any of the ingredients, you can still enjoy the recipe.
Paneer: If you are dairy intolerant replace paneer with a choices as vegetables like Okra(Bhindi), mushroom, potato, tofu etc.. Shallow fry the vegetables and add to the curry. Adjust the cook time as required.
Cashews: While most restaurants use a cashew based gravy for that rich taste, yogurt can also be used to make this gravy.
Tomato puree is added in less amount compared to other curries as the main focus is on onions here.
LOOKING FOR A HOMEMADE GARAM MASALA RECIPE?
Most Indian recipes calls for Garam Masala Powder. Try this flavorful homemade spice blend if haven’t made on your own so far.
Homemade Garam masala powder.
WATCH PANEER DO PYAZA VIDEO ON MY YOUTUBE CHANNEL
Paneer Do Pyaza
Equipment
- Meduim Pan
- Blender to puree
Ingredients
- 200 gms Paneer cut into an inch pieces
- 2 meduim Onions finely chopped
- 2 small Onion petals or one long cut to half, petals peeled
- 2 Green chillies slit length wise
- ¼ cup Tomato purée
- 12 no. Cashew Nuts paste
- 2 tsp Ginger garlic paste
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
- 2 tsp Coriander powder
- 2 tsp Red Chilli powder
- ½ tsp Garam Masala powder
- 1 tsp Kasuri Methi
- 3 tbsp Oil
- 1 tsp Salt
- 2 tbsp Chopped Coriander leaves
Instructions
- Cut Paneer into 1 inch cubes and lightly pan fry them on both sides. Set aside.
- Cut 2 small onions in quarters, peel petals, for large onion cut the quarter in half. Fry the petals till translucent and set side.
- Finely chop 2 medium onions. Puree 1 tomato to smooth paste.
- Puree 12 Whole cashews with little water to form a paste.
- Add 2 Tbsp oil to hot pan and add cumin, when it flutters add onions and fry till golden brown around 4-5 minutes
- Add Ginger garlic paste and fry till raw smell disappers.
- Add tomato puree and fry on medium heat till its cooked.
- When cooked add turmeric, coriander powder, red chili powder, salt and cook masala till oil seperates.
- Add cashew nut paste and mix well for a minute. Add a cup of water, cover and cook for 2 minutes.
- Add fried onion paneer, onion petals, green chiles,and add another cup of water. Cover and cook for 5 more minutes.
- Add garam masala, kasoori methi and cook for 2- 3 minutes.
- Garnish with coriander leaves and serve with fried rice or roti.
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