Paneer Do Pyaza Recipe
An Irresistible North Indian Dish of Cottage Cheese, Onions, and Spices
Paneer Do Pyaza, a quintessential North Indian dish, offers a delightful medley of flavors where the star ingredient, paneer (Indian cottage cheese), is paired with a generous amount of onions cooked in aromatic spices. Its name, “Do Pyaza,” meaning “double onions,” reflects the unique preparation of using two kinds of onions—one fried and one added fresh—creating a perfect balance of sweetness and savory in every bite. This flavorful dish makes for a wonderful addition to any dinner spread or festive meal, often paired with chapati, paratha, or a refreshing raita.
Ingredients for Paneer Do Pyaza
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 1 cup (cubed) |
| Sunflower Oil | As required |
| Onions | 1-1/2 (cut lengthwise), 1 (cubed) |
| Tomatoes | 2-1/2 (finely chopped) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cardamom Pods/Seeds (Elaichi) | 2 |
| Ginger Garlic Paste | 1-1/2 teaspoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1-1/2 teaspoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Heavy Whipping Cream | 1/4 cup |
| Salt | As required |
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Total Time: 40 Minutes
Servings: 2
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Instructions for Making Paneer Do Pyaza
-
Frying the Onions:
- Begin by heating half a teaspoon of oil in a kadhai (wok) over medium heat. Once the oil is hot, add the cubed onions and sauté them until they turn soft and translucent. Once done, set them aside. This step will enhance the sweetness of the onions and create the base for the dish.
-
Tempering the Spices:
- In the same kadhai, add the remaining sunflower oil and let it heat up. Once the oil is hot, add the cumin seeds and let them sizzle. After a few seconds, add the cardamom pods (Elaichi) and sauté them until a wonderful aroma fills the air. This will release the natural oils and flavors of the spices.
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Cooking the Onions:
- Now, add the lengthwise cut onions to the pan and cook them until they become tender and transparent. This step imparts a slightly caramelized texture and sweetness to the onions, which will balance the other spices in the dish.
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Adding Ginger-Garlic Paste:
- Add the ginger-garlic paste to the onions and cook for about a minute. This will enhance the flavor base of the dish, giving it a rich, aromatic undertone.
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Adding Tomatoes:
- Stir in the finely chopped tomatoes and cook them until they become soft and well integrated into the mixture. The tomatoes will break down into a smooth sauce, enriching the gravy’s texture and flavor.
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Spicing It Up:
- Sprinkle in the turmeric powder, coriander powder, red chilli powder, and kasuri methi. Stir everything well to combine the spices with the onions and tomatoes. Add salt to taste, and toss the mixture until the oil begins to separate from the masala, indicating that the spices are well-cooked.
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Simmering the Gravy:
- Reduce the heat to low and allow the gravy to simmer. Continue to cook until most of the moisture has evaporated, and the oil starts to separate from the masala. This step helps to deepen the flavors and thicken the sauce.
-
Adding Paneer and Cream:
- Gently stir in the cubed paneer and the fried onions. Mix well to coat the paneer with the flavorful masala. Add a splash of heavy whipping cream and stir to create a creamy consistency. Let the Paneer Do Pyaza simmer for another 3-4 minutes, allowing the paneer to soak in the flavors.
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Finishing Touches:
- Sprinkle the garam masala powder and give everything a final stir. Adjust the salt as necessary, and let it cook for a minute more before removing it from the heat.
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Serving:
- Serve the rich and creamy Paneer Do Pyaza hot as a starter or main course. It pairs wonderfully with soft chapatti, roti, or whole wheat lachha paratha. For a complete meal, serve it alongside Aloo Matar Sabzi and a refreshing Tomato Onion Cucumber Raita for balance.
Tips for the Best Paneer Do Pyaza:
- Homemade Paneer: If possible, use homemade paneer as it has a fresher taste and better texture. You can also opt for store-bought paneer, but ensure it is soft and fresh for the best results.
- Onions: The two types of onions (fried and fresh) create a unique contrast in texture and flavor. The fried onions provide a sweetness and crunch, while the fresh ones offer a sharper taste that balances the dish.
- Cream: Adding cream at the end gives the dish a silky smooth finish. You can adjust the quantity based on your preference for creaminess.
- Spice Adjustments: The spice levels in this dish can be easily adjusted. If you prefer a milder version, reduce the quantity of red chili powder. For a more authentic flavor, use freshly ground garam masala.
Nutritional Information (per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~350 kcal |
| Protein | 15g |
| Carbohydrates | 15g |
| Fat | 25g |
| Fiber | 3g |
| Sugar | 7g |
| Sodium | ~250mg |
Conclusion
Paneer Do Pyaza is a rich and flavorful North Indian dish that combines the mild taste of paneer with the aromatic depth of onions and spices. Whether you’re looking to impress your guests at a dinner party or simply enjoy a comforting meal at home, this recipe will become a favorite in your culinary repertoire. Enjoy it with your choice of Indian bread and a side of cooling raita for a complete dining experience.
