Paneer Do Pyaza is an all-time desirable among the Indian curries, but it’s not possible to have it every time you want, then why not cook it at home and have it whenever you like? I am sharing a super simple recipe for Paneer Do Pyaza which I have tried and tested so many times in my kitchen, hope that your taste buds love it too, do let me know how it was in the comments!
Paneer Do Pyaza got its name as the onion is added at two stages into the dish, the curry is believed to be originated in the Mughal Era. It is one of the most ordered dish in the north Indian restaurants and most loved too!
Let’s get started…
- Preparation Time: 30 min
- Cooking Time: 30 min
- Serves 4 people
- Tbsp = Table Spoon
- Tsp = Tea Spoon
Paneer (Cottage Cheese) – 400gm, cut into medium size cuboids
Pyaz (Onion) – 3, medium size
Tamatar (Tomato) – 1, medium size
Hari Mirch (Green Chilli) – 2
Adrak (Ginger) – ½ inch piece
Lehsun (Garlic) – 4 to 5 pieces
Hari Dhaniya (Fresh Coriander Leaves) – few strands, finely chopped
Badi Elaichi (Black Cardamom) – 1
Elaichi (Cardamom) – 1
Tej Patta (Bay Leaf) – 1, medium size
Dalchini (Cinnamon) – 1, small piece
Jeera (Cumin) – 2 tbsp
Dry Lal Mirch (Dry Red Chilli) – 1
Garam Masala – 1 tsp
Dhaniya powder (Coriander powder) – 1 tbsp
Haldi Powder (Turmeric Powder) – 1 tsp
Lal Mirch Powder (Red Chilli powder) – ½ tsp
Kasturi Methi – 1 pinch
Oil – 2 tbsp
Salt – 1 tbsp
Firstly, make a fine paste by grinding tamatar in the grinder. Followed by another paste consisting – 2 pyaz, hari mirch, adrak, lehsun, badi elaichi, elaichi, dalchini, ½ tsp jeera. After the two pastes are done, cut 1 pyaz into 4 equal pieces and separate into layers. Separate all the layers of pyaz.
Secondly, put a small sauté pan over medium flame and add few drops of oil, now add the pyaz separated into layers, sauté the pyaz till the time it turns light pink.
After that, put a frying pan or kadhai over the medium flame and add 2 tbsp of oil into it. Add jeera to the oil when it turns hot, once the jeera starts to crackle, break the dry lal mirch into 2 pieces and put them into the oil along with tej patta and after few seconds add the pyaz paste into the oil.
Now fry the paste nicely till the time it starts leaving the sides and the pyaz in it is fully cooked, add few spoons of water if the paste gets too dry. Once the oil starts separating from the paste, add the tamatar paste and already sautéed pyaz followed by garam masala, dhaniya powder, lal mirch powder, haldi powder and mix everything nicely and cook the masala over low flame.
If required, add few spoons water into the mix, cook for 2-3 min.
Now add the paneer pieces into the paste and mix. After 2 min of frying add 1 cup of water or if you want you can add more water in case you want more gravy, accordingly add salt and kasturi methi and cover the lid and cook your Paneer Do Pyaza for 5 min over medium flame.
After 5 min when the gravy and paneer pieces are nicely cooked together, garnish the Paneer Do Pyaza curry with chopped fresh Coriander leaves and serve hot with your choice of flat breads!
Do check out my other Curry Recipes!
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If you love having variety of easy breakfasts in the mornings…do visit my blog on 3 Quick Breakfast Recipe Ideas!
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