Paneer Do Pyaza Recipe – A Delicious North Indian Delight
Paneer Do Pyaza is a rich and aromatic vegetarian dish that combines paneer (cottage cheese) with the savory flavors of onions and aromatic spices. The name “Do Pyaza” means “two onions” in Persian, which refers to the double addition of onions at two different stages of cooking, creating a beautifully layered flavor. This dish is a popular favorite in North Indian restaurants and has earned a special place on the menu of most North Indian eateries. The combination of soft paneer, caramelized onions, and a creamy, spiced gravy makes it a perfect dish to enjoy with roti, naan, or rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (diced) | 1 cup |
| Oil | As required |
| Onion (chopped) | 1-1/2 onions |
| Onion (sliced) | 1 onion |
| Tomatoes (finely chopped) | 2-1/2 tomatoes |
| Cumin Seeds | 1 tsp |
| Cardamom | 2 pods |
| Ginger Garlic Paste | 1-1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Coriander Powder | 1 tsp |
| Red Chilli Powder | 1-1/2 tsp |
| Kasuri Methi | 1 tsp |
| Garam Masala Powder | 1/2 tsp |
| Cream (heavy whipping) | 1/4 cup |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2-4 people
Instructions:
-
Heat Oil & Sauté Onions:
Begin by heating some oil in a wok or large pan. Add 1-1/2 chopped onions and sauté them until they turn soft and golden brown. Once they are cooked, remove them from the pan and set them aside. This will be used later for the final mix.
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-
Spices & Sautéed Onions:
In the same pan, add some more oil. Once the oil is hot, add 1 tsp cumin seeds and 2 cardamom pods. Allow them to cook for about 10 seconds, releasing their aromatic essence. -
Cook Onions & Add Ginger-Garlic Paste:
Next, add 1 chopped onion directly to the pan and cook it until it softens and becomes translucent. Stir in the ginger-garlic paste and cook for another 1 minute until the raw smell disappears. -
Add Tomatoes & Spices:
Add the finely chopped tomatoes to the pan and cook until they soften and break down into a thick paste. Once the tomatoes are cooked, add 1/4 tsp turmeric powder, 1 tsp coriander powder, 1-1/2 tsp red chili powder, 1 tsp kasuri methi, and salt to taste. Stir the spices well into the gravy and cook the mixture for another 5 minutes until the oil starts to separate from the masala. -
Add Paneer & Sautéed Onions:
Once the masala is ready, add the diced paneer and the previously cooked onions to the pan. Gently mix everything together, ensuring the paneer is coated well with the flavorful gravy. -
Add Cream & Final Cooking:
To give the dish its creamy richness, pour in 1/4 cup of heavy whipping cream. Stir gently and let the dish cook for another 3-4 minutes, allowing the cream to blend into the gravy and thicken it slightly. -
Serve:
Once the gravy is thick and the paneer is well cooked, your Paneer Do Pyaza is ready! Garnish with freshly chopped coriander if desired and serve hot with naan, roti, or steamed rice for a delightful meal.
Tips:
- For extra flavor, you can add a pinch of kasuri methi at the end to enhance the aroma.
- If you like your curry a little spicier, you can adjust the amount of red chili powder.
- The cream adds a lovely richness, but you can substitute it with yogurt for a lighter version.
Paneer Do Pyaza is an easy yet flavorful dish that will make for an impressive dinner choice. Whether you are cooking for a special occasion or a regular weeknight dinner, this dish promises to please everyone’s taste buds with its blend of spices and creamy texture.
