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 (vegetarian, gluten-free).
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About Paneer Hara Pyaz
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.
Here are some more paneer recipes that you may like
- Paneer Tikka Masala
- Paneer Korma
- Methi Malai Paneer
- Matar Paneer
- Saag Paneer
- Paneer Masala
- Kadai Paneer
- Dahi Paneer
- Paneer Bhurji
- Paneer Kathi Roll
Ingredients
Paneer – Use fresh or frozen paneer. If using frozen paneer, bring it to room temperature before using.
Green Onions – This recipe uses both white and green part of green onions
Oil – Use any cooking oil. Replace oil with ghee or butter for a richer curry.
Spice Powders – To enhance the flavors, add 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 cooking 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 adds a sweet tangy taste to the curry.
Others – You will also need cumin seeds, garlic, and green chillies. Adjust the green chilies as per your taste.
How To Make Paneer Hara Pyaz
Heat 3 tablespoon vegetable oil in a pan over medium heat.
Once the oil is hot, add 7 oz (200 g) paneer (cut into 1-inch cubes) to the pan and fry them until golden brown from all sides.
Transfer the fried paneer cubes to a bowl filled with water and keep them aside.
Add 1 teaspoon cumin seeds and 2 teaspoon chopped garlic to the same oil and let them crackle for 4-5 seconds.
Add ½ cup of chopped white part of the green onions and 2 teaspoon chopped green chilies and cook for 1-2 minutes.
Add
- ½ cup of canned tomato puree
- ¼ cup chopped tomatoes
- 2 tablespoon tomato ketchup
and cook for 3-4 minutes.
Now add
- 1 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon garam masala powder
and cook for another 2-3 minutes.
Add some water if the masala is getting dry.
Finally, add
- fried paneer cubes
- 3.5 oz (100 g) chopped green onions
- ½ cup milk
- ¼ cup unsweetened heavy 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.
Serving Suggestions
Paneer Aur Hara Pyaz will taste great with Indian Bread such as Phulka, Plain Tawa Paratha, Laccha Paratha, Naan, Garlic Naan, Tandoori Roti, Khamiri Roti, or any other bread that you prefer to make at home.
It also tastes great with Steamed Rice, Jeera Rice, Peas Pulao, Bagara Rice, or any other lightly spiced Pulao. Serve some sliced onions and roasted or fried papad on the side too.
Storage Suggestions
This curry 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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Recipe Card
Paneer Hara Pyaz Recipe (Paneer Green Onion Curry)
Ingredients
- 3 tablespoons vegetable oil (or butter or ghee)
- 7 ounce paneer (200 g, 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
- 3.5 ounce chopped green part of green onions (100 g)
- ½ cup whole milk (full-fat milk)
- ¼ cup unsweetened heavy cream (or malai)
Instructions
- 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 sides.
- Transfer the fried paneer cubes to a bowl filled with water and keep them aside.
- Add cumin seeds and garlic to the same oil and let them crackle for 4-5 seconds.
- Add the white part of the green onions, and green chilies and cook for 1-2 minutes.
- Add tomato puree, chopped tomatoes, and tomato ketchup, and cook 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.
Did you make this recipe? Let me know!