This Restaurant Style Paneer Do Pyaza Recipe is a North Indian curry made with paneer and onions. As the name of the recipe says, this paneer curry is made with lots and lots of onions. The taste of this paneer curry is very unique, rich and delicious.
This recipe calls for a long list of ingredients but they are all easily available in our kitchen. The amount of onion used here is relatively more as compared with other ingredients. In this particular curry, onions are added at two different stages.
I have used two kinds of onion and used them twice at different stage of cooking. I have used regular onion for making gravy (masala paste) and the small onions or shallots are added to the curry along with paneer for ganishing. The cubed onion gives the curry a crunch and also adds little sweetness.
My love with “Do Pyaza” recipes is around 20 year old. My mom used to make Lauki Do Pyaza and I must say that recipe can compete with this Paneer Do Pyaza. We as a kids never like to eat lauki and then my Mom introduced us with finger licking lauki do pyaza and immediately I fell in love with the recipe.
Since then I like all type of Do pyaza recipes like Bhindi Do Pyaza, Lauki Do Pyaza, Vegetable Do pyaza etc. If you are a Onion and Paneer lover, then this is a recipe you need to try.
Paneer Do Pyaza is best served with roti, paratha, naan or rice.
Do try other Paneer recipes :
- Hariyali Paneer Tikka
- Paneer Kathi Roll
- Paneer Dum Tikka
- Matar Paneer
- Paneer Dum Biryani
- Kadai Paneer
- Tandoori Paneer Tikka
- Malai Kofta
- Palak Paneer
- Paneer Tikka Pizza Sliders
- Paneer Butter Masala
- Paneer Bhurji Gravy
Preparation Time: 10mins(+Marination time) ∏ Cooking Time: 35mins ∏ Servings: 3-4
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For Paneer Marination
How to make Paneer Do Pyaza:
Marinate the paneer
Step1: In a large bowl, add 200 gm paneer cubes, 2 teaspoon oil, 1 teaspoon Kashmiri red chilli powder, 1/4 teaspoon backpepper powder, 1/2 teaspoon turmeric powder, 1 teaspoon dried kasuri methi and salt to taste. Mix everything well.
Step2: Then add 2 tablespoon thick (hung) curd. Gently mix well until paneer cubes are well coated with the spices. While mixing be careful otherwise the paneer cubes may break in pieces.
Step3: Cover and let it marinate for 10-15 minutes. Meanwhile, we can grate onion and tomato separately. (Alternatively you may puree them in blender, but I will suggest to grate them)
Saute the paneer
Step4: Heat 1-2 tablespoons of oil in a pan. Add marinated paneer mixture. Keep the flame to low-medium.
Step5: After a couple of minutes using a spoon turn over the paneer cubes and cook the paneer for 3-4 minutes till it’s lightly golden brown in color and become little dry. Once the paneer is done, transfer it to a plate and keep aside to cool down. Do not overcook paneer otherwise it will turn hard and chewy.
Step6: Heat the same pan on low-medium heat, add 1 teaspoon ghee/oil. Now add 1-2 bay leaf and 1-inch cinnamon stick, 2-3 green cardamom, 2-3 clove, 1 black cardamom,1 teaspoon cumin seeds and saute the spices for 20 seconds.
Step7: Add 2 medium size onion (grated or pureed). Saute it for 3-4 minutes on low-medium flame.
Step8: After 3-4 minutes, add 1 teaspoon ginger-garlic paste and saute for 1-2 minutes.
Step9: Add 2 medium size tomatoes (grated or pureed) and saute for 3-4 mins on medium flame. Keep stirring.
Step10: Lower the flame and add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri red chili powder, and salt as per taste (Keep in mind some salt is already added to the marinated paneer ). Saute for 6-7 mins on low-medium flame until the oil separates from the masala. Keep stirring.
Step11: Add 2-3 green chilies (slit and chopped). Saute it for 2 minutes.
Step12: Now add the marinated and fried paneer. Carefully mix them well until the paneer are covered in masala and saute for 2-3 minutes.
Step13: Add 1 to 1.5 cups of water into the paneer mixture. Mix well. Cover and let it cook for 2-3 minutes. Let the curry come to a boil on medium flame.
Step14: Add 2-3 small sized onion bulb (layers separated) and cook for 2-3 minutes.
Step15: Now add 1 teaspoon garam masala along with 2-3 tablespoon fresh coriander. Mix it gently with light hands without breaking the paneer and let it cook for 1 minute.
Step16: Turn off flame. Check for seasoning and salt and adjust accordingly. You can also add 1-2 tablespoon of fresh cream if you want (but its not required.)
Step17: Garnish with some ginger julienne and coriander leaves. Serve Paneer Do Pyaza hot or warm paratha, rotis, naan or with rice.
- Consistency of the curry is a matter of preference. Some like it thinner. I prefer mine to be slightly on the thicker side. Adjust the amount of water as per requirement.
- Don’t overcook the paneer as it will become hard and you won’t get the desired texture in the gravy.
- Dry Kashmiri red chilies give a really good color to the gravy, however, if you don’t have Kashmiri red chili at home, then use any dry red chilies. Just reduce the quantity depending on the heat and pungency of the chilies.
- Use good quality soft paneer, better to use homemade paneer. Instead of paneer you can also use Tofu and skip the yogurt to make it vegan.