Paneer Do Pyaza Recipe – Restaurant Style Paneer Do Pyaza – Paneer Do Pyaza – Dhaba Style Paneer Do Pyaza – Paneer Do Piyaza

Detailed recipe for Paneer Do Pyaza Recipe – Restaurant Style Paneer Do Pyaza – Paneer Do Pyaza – Dhaba Style Paneer Do Pyaza – Paneer Do Piyaza

Paneer Do Pyaza and its origination?

Paneer Do Pyaza as the name suggests, it needs of lots of Pyaz or onions for its preparation. It has been said that “Do Pyaza” recipes actually originated during the Mughal era. During the reign of emperor Akbar, one of his advisors Mulla Do Pyaza accidentally added a lot of onions to a meat dish. But, it was eventually liked by everyone in the kingdom.

That is how this “Do Pyaza” came into origination. Though it is primarily a meat dish like Mutton Do Pyaza or Chicken Do Pyaza but we vegetarians have alternatives of everything when it comes to food:)

Considering its origination from the Mughlai dish, it is a super delicious and royal with full of spices and flavors.

Onions are being used in a huge quantity firstly while making the gravy and later on for the tempering in desi ghee.

The additional onion tempering of crunchy onions sautéed in desi ghee gives a perfect smoky flavor to it and makes it super delicious.

Garnish it with fresh green coriander leaves and combine with Plain Roti, Naan, Tandoori Roti or rice for a a nice royal lunch or dinner. You can also serve it to your guests during a dinner party or a get together over lunch.

Please check more of my Paneer & Main Course recipes.

Moong Dal Kofta Curry

Palak Paneer

Paneer Lababdar

Paneer Makhani

🍴 Time to Prep        10 minutes

⏰Time to cook        10 minutes

🍛 Servings              2

👩 Author                 Ruchika

🍲 Cuisine                Indian

♨ Course               Main Course/Indian Gravy

Ingredients

For making gravy

• 200 gms cottage cheese (Paneer)
• 1/2 teaspoon cumin seeds (jeera)
• 1 inch cinnamon stick (dalchini)
• 1 tablespoon oil
• 3-4 pepper corns (kali mirch)
• 1 teaspoon chopped green chillies
• 2-3 cloves
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 3 medium sized onions
• 2 medium sized tomatoes
• 1 teaspoon fenugreek eaves (kasoori methi)
• 2 tablespoons yogurt
• 1 tablespoon tomato ketchup
• Salt to taste
• 1 black cardamom
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric (haldi)
• 1.5 teaspoons garam masala
• Fresh coriander leaves (for gravy & garnishing)

For Tempering

• 1 tablespoon desi ghee
• 1/2 teaspoon cumin seeds
• 1 medium sized onion (cut into cubes)
• 2 dried red chillies
• 1/2 teaspoon coriander seeds (dhaniya)
• 1 teaspoon red chili powder

Notes/Tips to follow

1. Before adding the paneer cubes to the gravy, you can shallow fry them. This will not only add more taste to the gravy but also avoids the paneer cubes to break while stirring.
2. Adding tomato ketchup is an optional thing. I personally like to add it in most of my paneer gravies because I feel that it enhances the taste a lot.
3. You can add half a teaspoon of honey instead of ketchup.
4. Fresh cream can also be added to thicken the gravy and make it more creamy.
5. Consuming it a day later will give much better taste because all the spices and flavors will get absorbed into the gravy and paneer.

Detailed steps for Paneer Do Pyaza Recipe

1. Heat 1 tablespoon oil in a pan. Add all the whole spices. Let them crackle and turn aromatic.

2. Add chopped ginger, garlic and green chillies and cook for a minutes.

3. Now, Add 2 sliced onions and cook until turn translucent.

4. Further add 2 chopped tomatoes and cook until turn soft and mushy.

5. Add turmeric powder, red chilli powder and salt to taste and cook for a minute.

6. Add 2 tablespoons yogurt and cook until the oil is separated.

7. Now, add fresh coriander leaves and mix

8. Further, add tomato ketchup and mix. Add kasoori methi.

9. Add water as needed (approx. 1/2 cup).

10. Now add 15 tablespoon garam masala.

11. Let the water come to a boil and then add Paneer cubes. Mix gently.

12. In a separate pan, add 1 tablespoon ghee.

13. Add 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 2-3 dried red chillies, 1 teaspoon red chilli powder ad stir.

14. Add, onions cubes and sauté for a minute at a high flame to let the onions remain crunchy.

15. Now, quickly add this tempering to the gravy and mix gently.

16. Serve hot and garnish with fresh coriander leaves. Enjoy with roti, paratha, naan or rice.

Please check the recipe video here

Ingredients for Paneer Do Pyaza Recipe

For making gravy

• 200 gms cottage cheese (Paneer)
• 1/2 teaspoon cumin seeds (jeera)
• 1 inch cinnamon stick (dalchini)
• 1 tablespoon oil
• 3-4 pepper corns (kali mirch)
• 1 teaspoon chopped green chillies
• 2-3 cloves
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 3 medium sized onions
• 2 medium sized tomatoes
• 1 teaspoon fenugreek eaves (kasoori methi)
• 2 tablespoons yogurt
• 1 tablespoon tomato ketchup
• Salt to taste
• 1 black cardamom
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric (haldi)
• 1.5 teaspoons garam masala
• Fresh coriander leaves (for gravy & garnishing)

For Tempering

• 1 tablespoon desi ghee
• 1/2 teaspoon cumin seeds
• 1 medium sized onion (cut into cubes)
• 2 dried red chillies
• 1/2 teaspoon coriander seeds (dhaniya)
• 1 teaspoon red chili powder

Instructions without photos

1. Heat 1 tablespoon oil in a pan. Add all the whole spices.
2. Let them crackle and turn aromatic.
3. Add chopped ginger, garlic and green chillies and cook for a minutes.
4. Now, Add 2 sliced onions and cook until turn translucent.
5. Further add 2 chopped tomatoes and cook until turn soft and mushy.
6. Add turmeric powder, red chilli powder and salt to taste and cook for a minute.
7. Add 2 tablespoons yogurt and cook until the oil is separated.
8. Now, add fresh coriander leaves and mix
9. Further, add tomato ketchup and mix.
10. Add kasoori methi.
11. Now add 15 tablespoon garam masala.
12. Add water as needed (approx. 1/2 cup).
13. Let the water come to a boil and then add Paneer cubes. Mix gently.
14. In a separate pan, add 1 tablespoon ghee.
15. Add 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 2-3 dried red chillies, 1 teaspoon red chilli powder ad stir.
16. Add, onions cubes and sauté for a minute at a high flame to let the onions remain crunchy.
17. Now, quickly add this tempering to the gravy and mix gently.
18. Serve hot and garnish with fresh coriander leaves. Enjoy with roti, paratha, naan or rice.