Paneer Do Pyaza
Paneer Do Pyaza is a delicous paneer curry where paneer pieces are cooked in a spicy curry along with lots of onions. Make it using my easy recipe.
Here are a some other paneer recipes that you can try at home: Palak Paneer, Paneer Pakora, Paneer Kathi Roll, Paneer Korma, and Paneer Masala.
Whenever I make a full Indian vegetarian spread, paneer has to be a part of it. Last weekend for a dinner party I made this paneer do pyaza recipe. As usual it was delicious, and everyone loved it. Over time I’ve perfected this recipe and you can just follow it step by step.
About Paneer Do Pyaza
Do (pronounced as ‘though’) means two in Hindi, and pyaza means using pyaz (onions). This do pyaza paneer sabji has onions used in two different ways in the cooking, and thats how this curry gets its name.
You would find Paneer Do Pyaza on many Indian restaurant menus. But you can easily make it at home using very common ingredients including paneer, onions, tomatoes, spices.
You would love this curry as it is very easy to make and is perfect to make for Indian festivals, house parties and home dinners. It has always got me many compliments whenever I make it.
I like to serve this delicious paneer curry with Indian breads such as phulka, tandoori roti, naan or lachha paratha. You can choose any other bread that you like. It also pairs well with jeera rice or veg pulao.
Ingredients
To Saute The Paneer
Paneer (Indian Cottage Cheese) – You can buy any good local variety of paneer or use homemade paneer. In the US you can buy it from an Indian grocery store. These days, larger supermarkets like Walmart and Costco also carry this.
Other Ingredients – You will need cooking oil, ghee, crushed coriander seeds, crushed fennel seeds (saunf), and onions from your home pantry.
To Make The Curry
Whole Spices – They bring a lot of flavor to this recipe, I used cumin seeds, cloves (laung), cinnamon stick (dalchini), bay leaves (tejpatta), black cardamoms (badi elaichi), and dry red chilies.
Spice Powders – You will need basic spice powders including coriander powder, turmeric powder, Kashmiri red chili powder, and salt.
Dairy – This recipe gets a good balance with plain yogurt (dahi, curd) and unsweetened heavy cream.
Other Ingredients – Mustard oil gives a perfect Indian flavour to this curry along with onions, ginger-garlic paste, green chilies, tomatoes, and kasuri methi. If mustard oil is unavailable, then use any other cooking oil that you have in your pantry.
Make Paneer Do Pyaaza
Saute The Paneer
Heat 1 teaspoon oil and 1 teaspoon ghee in a pan over medium-high heat.
Once your oil is hot, add 1 teaspoon crushed coriander seeds and 1 teaspoon crushed fennel seeds and saute them for 3-4 seconds.
Now add 350 g paneer (cut into 1-inch pieces) and 1 cup onions (cut into 1-inch pieces and petals separated) and saute for a minute.
Remove the pan from the heat and keep aside.
Make The Curry
Heat 4 tablespoon mustard oil in a pan over medium-high heat.
Add the whole spices once the oil is hot, and let them crackle for 4-5 seconds. I have used the following in this recipe
- 1 teaspoon cumin seeds
- 3-4 cloves
- 1-inch piece of cinnamon stick
- 2 bay leaves
- 2-3 black cardamoms
- 3-4 dry red chilies
Add 1 cup thinly sliced onions and cook for 2 minutes, stirring frequently.
Now add 2 tablespoon ginger-garlic paste and cook for 2 minutes.
Add the following ingredients and cook for 2 minutes, stirring frequently.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 3-4 green chilies (slit into half)
- ½ cup finely chopped tomatoes
- 1 teaspoon salt
Add ½ cup hot water and ½ cup plain yogurt (whisked with 1 teaspoon all-purpose flour) and cook for a minute.
Now add the sauteed paneer to the pan and mix well.
Reduce the heat on your stove to low.
Cover the pan with its lid and cook for 3-4 minutes.
Now add ¼ cup unsweetened heavy cream and 1 tablespoon Kasuri methi and mix it well in the curry.
Check for salt to your taste and add more if needed. Serve it hot along with Indian breads.
Storage Suggestions
Leftover paneer do pyaza curry can be stored in airtight container in the refrigerator for 2-3 days. Reheat it in a pan or microwave until nicely hot before serving again. Add some hot water if the thickened after refrigeration.
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Paneer Do Pyaza Recipe
Ingredients
To Saute The Paneer
- 1 teaspoon oil
- 1 teaspoon ghee
- 1 teaspoon crushed coriander seeds
- 1 teaspoon crushed fennel seeds
- 350 grams paneer (cut into 1-inch pieces)
- 1 cup onions (cut into 1-inch pieces and petals separated)
For The Curry
- 4 tablespoons mustard oil (or any other cooking oil)
- 1 teaspoon cumin seeds
- 3-4 cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
- 2 bay leaves (tejpatta)
- 2-3 black cardamoms (badi elaichi)
- 3-4 dry red chilies
- 1 cup thinly sliced onions
- 2 tablespoons ginger-garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 3-4 green chilies (slit into half)
- ½ cup finely chopped tomatoes
- 1 teaspoon salt (or to taste)
- ½ cup plain yogurt (dahi, curd) (whisked with 1 teaspoon all-purpose flour (maida))
- ¼ cup unsweetened heavy cream
- 1 tablespoon Kasuri methi
Instructions
Saute The Paneer
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add crushed coriander seeds and crushed fennel seeds and saute for 3-4 seconds.
- Add paneer cubes and onion petals and saute for a minute.
- Remove the pan from the heat and keep aside.
Make The Curry
- Heat mustard oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, cloves, cinnamon, bay leaves, black cardamoms, and dry red chilies and let them crackle for 4-5 seconds.
- Add thinly sliced onions and cook for 2 minutes, stirring frequently.
- Add ginger-garlic paste and cook for 2 minutes.
- Now add coriander powder, turmeric powder, Kashmiri red chili powder, green chilies, tomatoes and salt and cook for 2 minutes, stirring frequently.
- Add ½ cup hot water and yogurt and cook for a minute.
- Add the sauteed paneer to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 3-4 minutes.
- Add cream and Kasuri mehi and mix well.
- Check for salt and add more if needed. Serve hot.
Onions, along with paneer, make an amazing curry. A keeper forever!