Rashmi Sharma Paneer Do Pyaza is a classic North Indian dish featuring paneer (cottage cheese) cooked in a flavorful gravy with a generous amount of onions. “Do Pyaza” refers to a cooking style where double the quantity of onions are used, both in the gravy and as a garnish. The onions are sautéed in different stages to enhance their sweetness and flavor, making the dish rich and aromatic.
Here’s how you can make Paneer Do Pyaza:
Paneer Do Pyaza Recipe | What is the Recipe of Paneer Do Pyaza
Ingredients
To Marinate Paneer
- 1 ½ tbsp Corn flour
- 2 tbsp Maida flour
- 1/2 tbsp Red chilly powder
- 1 tbsp Ginger paste
- 250 gm Paneer
To Prepare Gravy
- 3 tbsp Oil
- 1/2 tbsp cumin
- 2-3 Onions
- 1 tbsp Ginger paste
- 1-2 Green chilly
- 3/4 tbsp Red chilly powder
- 1 tbsp Coriander powder
- 1 Tomato
- 1 Capsicum small
- 1 tbsp Kasoori methi leaves
- 8 Cashew nuts
- 1 tbsp Fresh cream
- Salt as per taste
- coriander leaves Fresh
Instructions
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To Fry Paneer:
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Take corn flour, maida flour, red chilly powder, ginger paste and salt in a mixing bowl. Add very little water and make a fine paste out of it.
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Slice paneer to lengthwise pieces. Coat paneer and let it rest for 5 to 10 mins.
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Heat oil in a fry pan. Put the coated paneer in the hot pan. Sauté on low flame until it gets slight color. Keep it aside.
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To make Gravy:
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Heat 2 to 3 tbsp of oil in a fry pan. Add cumin and wait to crackle.
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Add finely chopped onions and salt. Cook onion in low flame for 5 mins and light brown in color. Add ginger paste, slit green chilly and cook till raw smell disappears.
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Add red chilly powder and coriander powder. Add 1/2 cup of water and combine.
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Chop tomato and bell pepper to fine slices. Put them in a blender and grind to fine paste. Add the tomato-capsicum paste and mix thoroughly.
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Let this mixture cook for 5 to 6 mins, so that the tomatoes get cooked and oil oozes out slightly on the side. Add little water and mix well to desired consistency.
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Now add cubes of onion and mix well. Add crushed kasoori methi / fenugreek leaves.
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Add fresh cream to the gravy. It helps to get nice color and creamy texture of the gravy. Add cashew nuts to blender and crush them to coarse powder. Keep it aside.
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Sprinkle the crushed cashew nut powder to the gravy and combine. Finally, add the fried paneer pieces.
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Remove from flame and garnish with freshly chopped coriander leaves. Serve with roti, chapati, naan or with steamed rice.
Tips:
- Paneer Variations: You can use a combination of soft and firm paneer for texture or fry the paneer cubes lightly before adding them to the gravy.
- For Extra Flavor: Add a few slit green chilies or a tablespoon of cashew paste to the gravy for a richer taste.
- Spices: Adjust the amount of garam masala and kasuri methi to your preference for more depth of flavor.
- Gravy Consistency: If the gravy is too thick, you can add a little water or milk to adjust it to your desired consistency.
- Vegan Version: Use tofu instead of paneer for a vegan version of the dish, and use non-dairy yogurt or skip the yogurt.
Health Benefits:
- Paneer: Paneer is a good source of protein, calcium, and essential vitamins and minerals. It’s especially beneficial for bone health and muscle repair.
- Onions: Onions are rich in antioxidants and sulfur compounds, which promote heart health and improve immunity.
- Spices: The spices used in this dish, like turmeric and cumin, are known for their anti-inflammatory and digestive benefits.
Paneer Do Pyaza is a comforting and flavorful dish that’s perfect for special occasions or a regular dinner. The double dose of onions adds a unique depth of flavor and texture, making this dish a true crowd-pleaser!
