Paneer Do Pyaza Recipe (Restaurant Style)

A bowl of Paneer Do Pyaza curry with cubes of paneer, onions, and spices in a creamy orange sauce, garnished with herbs, placed on a rustic cloth with dried red chilies and fresh coriander nearby.

5 from 1 vote

Paneer Do Pyaza Recipe (Restaurant Style)

Paneer Do Pyaza is a delicious North Indian paneer curry in which paneer pieces are sauteed with spices and added to a rich gravy. Here is how to make it.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Indian, North Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

If you don't like whole spices coming into your mouth when you eat this curry, then you can add them to a small piece of muslin cloth and make a bouquet gurney. Discard it when the curry is ready.

Add thinly sliced onions and cook for 2 minutes, stirring frequently.
Add ginger-garlic paste and cook for 2 minutes.

If you like a creamier curry, then blend the ingredients at this stage using an immersion blender.

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 and onion petals 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.

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