Paneer Do Pyaza is a Mughlai curry in which the amount of onions used is more than the paneer. Onions give it a little crunch while paneer of course gives a soft texture along with the creamy gravy.

Ingredients

Method

1. Slice 2 onions roughly. Cut cubes of the remaining 2 onions and saute them in 1 tbsp of oil till translucent. They should still remain crisp. Keep aside.



2. Heat the remaining oil in a wok and add cumin seeds. Fry till they crackle.
3. Saute sliced onions and ginger paste till they brown a little.



4. Add green cardamom, cumin powder, red chilli powder, turmeric powder, coriander powder and salt. Saute for a few seconds.



5. Add finely chopped tomatoes and the tomato puree. Cook on low heat.



6. Cook till tomatoes are soft and melt in the gravy. Add water if needed.



7. Add paneer cubes and sauteed onion cubes.



8. Mix everything gently. Add garam masala and cream. Mix again and cook for another 2 minutes on low heat.



9. Garnish with coriander leaves and Paneer Do Pyaza is ready to serve.

Notes:

1. To make the paneer softer, dip it in warm water before using it in the curry.
2. Don’t overcook onion cubes. They should stay crisp.

Summary

Recipe Name

Paneer Do Pyaza

Author Name

Ruchi Garg

Published On

2015-12-09

Total Time

30M

Average Rating

5 Based on 1 Review(s)