Paneer Do Pyaza Recipe (North Indian Style)
Paneer Do Pyaza is a classic and flavorful North Indian dish that beautifully combines the richness of paneer with the aromatic spices and onions, creating a delightful curry. The dish features a base of soft and flavorful paneer cooked in a spiced gravy made with a generous amount of onions and other aromatic spices. This recipe is a perfect blend of texture, taste, and aroma, making it an ideal option for a cozy dinner with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (cubed) | 1 cup |
| Oil | As needed |
| Onions (sliced) | 1 ½ medium-sized onions |
| Onions (finely chopped) | 1 medium-sized onion |
| Tomatoes (finely chopped) | 2 ½ medium-sized tomatoes |
| Cumin seeds (jeera) | 1 teaspoon |
| Cardamom (elaichi) | 2 pods |
| Ginger-garlic paste | 1 ½ teaspoons |
| Turmeric powder | ¼ teaspoon |
| Coriander powder | 1 teaspoon |
| Red chili powder | 1 ½ teaspoons |
| Kasuri methi (dried fenugreek leaves) | 1 teaspoon |
| Garam masala powder | ½ teaspoon |
| Heavy cream | ¼ cup |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Instructions
-
Frying the Onions:
- Start by heating some oil in a pan over medium heat. Add the sliced onions and fry them until they become soft and translucent. Once done, remove them from the pan and set them aside for later.
-
Tempering Spices:
- In the same pan, add a bit more oil if necessary. Heat it for a few seconds before adding cumin seeds (jeera) and cardamom pods (elaichi). Sauté for about 10 seconds to release the flavors.
-
Cooking the Onions:
- Now, add the finely chopped onions to the pan and cook them until they turn soft and lightly golden brown.
-
Adding the Ginger-Garlic Paste:
- Add the ginger-garlic paste and sauté for about a minute until the raw smell disappears.
-
Tomatoes and Spices:
- Add the chopped tomatoes to the pan and cook them until they soften and break down into a thick consistency. Stir in the turmeric powder, coriander powder, red chili powder, and kasuri methi. Add salt to taste and mix everything well.
-
Simmer the Gravy:
- Let the gravy simmer for about 5 minutes on low heat until the flavors blend together and the oil starts to separate from the masala.
-
Add Paneer and Fried Onions:
- Add the cubed paneer and the fried onions that were set aside earlier. Gently mix them into the gravy.
-
Add Cream and Cook:
- Pour in the heavy cream, stir well, and let the curry cook for another 3-4 minutes. This will give the dish a rich, creamy texture.
-
Final Touches:
- Garnish with fresh coriander leaves, and your delicious Paneer Do Pyaza is ready to serve!
Serving Suggestions
Serve the Paneer Do Pyaza hot with freshly made naan, paratha, or steamed rice. The creamy texture of the gravy pairs wonderfully with these traditional sides. You can also serve it alongside a fresh cucumber raita or a tangy salad to balance the rich flavors of the dish.
Tips and Variations
- For a spicier version, increase the amount of red chili powder or add finely chopped green chilies.
- If you prefer a lighter version, you can skip the cream and use yogurt instead to create a more tangy, lighter gravy.
- For added flavor, you can also toss in a few whole garam masala spices like cinnamon, cloves, and bay leaves while sautéing the onions for extra depth.
Enjoy this simple yet delightful North Indian paneer curry as part of your next dinner spread, and let the flavors of Paneer Do Pyaza impress your guests!
