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.
|Preparation Time:||30 minutes|
|Ginger paste||1 tbsp|
|Tomato Puree||1/4 cup|
|Red chilli powder||1/2 tsp|
|Cumin seeds (jeera)||1 tbsp|
|Small cardamom (choti elaichi)||4|
|Turmeric powder (haldi)||1/2 tsp|
|Coriander (dhania) powder||2 tbsp|
|Cumin Powder||1 tsp|
|Garam Masala||1 tsp|
|Ginger julienne||1 tbsp|
|Fresh coriander leaves||To garnish|
|Fresh Cream||1/4 cup|
|Vegetable oil||2 tbsp|
- 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.
- Heat the remaining oil in a wok and add cumin seeds. Fry till they crackle.
- Saute sliced onions and ginger paste till they brown a little.
- Add green cardamom, cumin powder, red chilli powder, turmeric powder, coriander powder and salt. Saute for a few seconds.
- Add finely chopped tomatoes and the tomato puree. Cook on low heat.
- Cook till tomatoes are soft and melt in the gravy. Add water if needed.
- Add paneer cubes and sauteed onion cubes.
- Mix everything gently. Add garam masala and cream. Mix again and cook for another 2 minutes on low heat.
- Garnish with coriander leaves and Paneer Do Pyaza is ready to serve.
- To make the paneer softer, dip it in warm water before using it in the curry.
- Don’t overcook onion cubes. They should stay crisp.