Paneer Hara Pyaz (Paneer Green Onion Curry) is a delicious Indian curry made using green onions and paneer. Make it in under 30 minutes using simple ingredients.
About This Recipe
Paneer Hara Pyaz (Paneer Green Onion Curry) is a delicious Indian curry where paneer cubes along with green onions are cooked in a spicy onion- tomato masala.
Make it for everyday meals or festivals and special occasions.
This recipe can be easily doubled or tripled.
Paneer – Use fresh soft paneer for the best result.
Green Onions – This recipe uses both white and the green part of green onions
Oil – Use any vegetable oil. Replace oil with ghee or butter for a richer curry.
Spice Powders – To enhance the flavors, add in some spice powders such as coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala powder.
Milk & Cream – These two ingredients form the creamy base of Paneer Green Onion Curry. You can skip adding cream if you are making it for your everyday meals.
The cream can be replaced with malai.
Tomato – To add that much-needed tartness and color, you will need both canned tomato puree and fresh tomatoes.
Ketchup – Tomato Ketchup add a sweet tangy taste to the curry.
Others – Apart from the above-mentioned ingredients, you will need cumin seeds, garlic, and green chillies. Adjust the green chilies as per your taste.
Paneer Hara Pyaz can be stored in an airtight container in the fridge for a day or two. Reheat it in a pan or microwave until nice and warm.
It tends to become a little thick after refrigerating, so you can either add milk or water and adjust the consistency of the gravy before reheating.
I do not recommend freezing the curry due to added milk and cream. It might curdle while reheating.
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Paneer Hara Pyaz Recipe (Paneer Green Onion Curry)
- 3 tablespoons vegetable oil (or butter or ghee)
- 200 grams paneer (cut into 1-inch cubes)
- 1 teaspoon cumin seeds
- 2 teaspoons chopped garlic
- ½ cup chopped white part of green onions
- 2 teaspoons chopped green chilies
- ¼ cup canned tomato puree
- ¼ cup chopped fresh tomatoes
- 2 tablespoons tomato ketchup
- 1 teaspoon coriander powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon garam masala powder
- 100 grams chopped green part of green onions
- ½ cup whole milk (full-fat milk)
- ¼ cup heavy cream (or malai)
- Heat vegetable oil in a pan over medium heat.
- Once the oil is hot, add paneer cubes to the pan and fry them until golden brown from all the sides.
- Transfer the fried paneer cubes to a bowl filled with water and keep them aside.
- Add cumin seeds to the same oil and let them crackle for 4-5 seconds.
- Add garlic, the white part of the green onions, and green chilies and fry for 1-2 minutes.
- Add tomato puree, chopped tomatoes. and tomato ketchup and fry for 3-4 minutes.
- Now add the coriander powder, red chili powder, turmeric powder, salt, and garam masala powder and cook for another 2-3 minutes.
- Add some water if the masala is getting dry.
- Finally add the fried paneer cubes, green onions, milk and cream and cook for 2-3 minutes.
- Discard the water in which the paneer cubes were soaked or use it to thin down the curry.
- Check for salt and add more if needed.
- Serve hot.