Paneer Do Pyaza Recipe | Step By Step

PANEER DO PYAZA RECIPE |

STARTUP COOKING

Paneer do pyaza is a popular and favorite North Indian dish made with paneer, tomato, capsicum, cashews, spices, herbs and lots of onions. It is very tasty, delicious and quickest dish and it's made with double quantity of onions. It's everyone’s favorite in our home and it goes well with chapathi, roti, phulka, etc.,

The word "Do" means two or double and "Pyaza" means onions. This means that the onions are added twice in the recipe or double the amount of onions are included.

Indians love paneer dishes, especially while preparing a vegetarian version of any non vegetarian dish, paneer is a handy replacement. In this Do Pyaza dish meat is replaced with paneer and that makes this restaurant style paneer do pyaza a perfect vegetarian paneer dish with flavors of Mughlai cuisine.

This delicious paneer dish has a semi-dry consistency. It is great for lunch boxes, festivals, pot lucks or any get-together. Follow my step by step photo recipe to prepare Paneer Do Pyaza. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR PANEER DO PYAZA

Coarse : Main

Cuisine : Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 25 min

Total Time : 35 min

INGREDIENTS

To Grind

1 tomato

1/2 red capsicum

8 cashews

For the curry

3 tbsp oil

1/2 tsp cumin seeds

2 green cardamom

1 onion - finely chopped

1 tsp ginger garlic paste

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp garam masala powder

salt - to taste

1/4 cup water

250 paneer cubes

1 tsp kasoori methi

For Tempering

1 tsp oil

12 shallots

3 green chillies - deseeded and slitted

1/4 cup coriander leaves

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PROCEDURE

in the mixer jar, add tomato, red capsicum and cashew

grind to a smooth without adding water and set aside

heat oil in the pan and temper with cumin seeds and green cardamom pods

add finely chopped onion and saute well until translucent and then add ginger garlic paste and saute well until the raw smell goes

then add ground tomato caspsicum paste and saute for 3-4 minutes or until the masala starts to leave the sides of the pan

now add red chilli power, coriander powder, garam masala powder and salt

mix well and cook the spice powders in low flame for 2 minutes or until the oil separates from the masala

add water and mix well

cover with lid and cook on medium flame for 5 minutes

once the oil starts to float on top of the curry and then add fresh paneer cubes and crushed kasoori methi

mix well and cook again for another 3-4 minutes in low medium flame and then switch off the flame

for tempering, heat a tsp of oil in another small pan and add shallots and deseeded green chillies

saute on high flame for 2 minutes and the onion must be partially cooked and should be slightly crunchy

transfer the tempered ingredients to the paneer gravy and garnish with chopped coriander leaves

paneer do pyaza is ready and transfer into small serving bowl and serve with chapathi, naan or paratha

Enjoy!

NOTES

if you are a vegan, replace paneer with tofu and cashews with coconut cream
if you bright red color gravy, try to use red capsicum
this is a semi dry dish and if you want gravy consistency add little water and cook
for tempering use good shallots and don't use the green onions or scallions

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