kadai paneer vs paneer do pyaza Paneer do pyaza

Alright, so I stumbled upon this recipe for Paneer Do Pyaza, and I have to say, it looked absolutely divine! I’ve always been a fan of Indian cuisine, but sometimes it can seem a little intimidating to make at home. This one, however, seemed manageable and promised a delightful mix of flavors. So, I decided to give it a whirl, and I’m sharing the results with you!

Paneer Do Pyaza

This creamy and flavorful dish features paneer (Indian cheese) cooked with plenty of onions (the “do pyaza” part refers to using onions twice in the recipe). It’s a fantastic vegetarian option that’s perfect served with naan bread or rice. The gravy is rich and aromatic, with just the right amount of spice.

Here’s what you’ll need:

Ingredients:

• 250g Paneer, cubed
• 2 large Onions, finely chopped
• 1 large Onion, cut into petals
• 1 tbsp Ginger-Garlic Paste
• 2 Green Chilies, slit (adjust to your spice preference)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1/2 cup Tomato Puree
• 1/4 cup Fresh Cream
• 2 tbsp Oil or Ghee
• Salt to taste
• Fresh Coriander Leaves, chopped for garnish

Now, let’s get cooking!

Instructions:

1. Heat 1 tablespoon of oil or ghee in a pan or kadai. Lightly fry the paneer cubes until golden brown. Remove and set aside. Soaking them in warm water while you prepare the gravy keeps them soft.
2. In the same pan, add the remaining oil or ghee. Add the finely chopped onions and sauté until golden brown. This might take a little time, but it’s crucial for building flavor.
3. Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
4. Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute, being careful not to burn the spices. You can add a splash of water if needed to prevent sticking.
5. Add the tomato puree and salt to taste. Cook until the oil starts to separate from the masala. This usually takes about 5-7 minutes.
6. Now, add the onion petals. Sauté them for 2-3 minutes until they are slightly softened but still retain some crunch.
7. Add 1/2 cup of water to the gravy and bring it to a simmer.
8. Gently add the fried paneer cubes to the gravy. Simmer for another 5 minutes, allowing the paneer to absorb the flavors of the gravy.
9. Stir in the fresh cream and garam masala. Mix well and cook for another minute.
10. Garnish with fresh coriander leaves.
11. Serve hot with naan bread, roti, or rice.

I found this recipe to be surprisingly easy and the end result was absolutely delicious. The combination of the creamy paneer and the flavorful onion-based gravy is just fantastic. I highly recommend giving this Paneer Do Pyaza recipe a try. You won’t be disappointed!

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