A traditional Indian meal called Paneer Do Pyaza is a delectable vegetarian delicacy that mixes paneer’s (cottage cheese) goodness with a tonne of onions. The phrase “Do Pyaza” means “two onions,” highlighting how much onion is used in this dish. Both vegetarians and non-vegetarians adore Paneer Do Pyaza because of its decadent sauce, flavorful spices, and delicate bits of paneer.
A ‘dhaba’ is what you call a roadside restaurant in India, mainly found across the highways.
I love eating at dhabas! Whenever I go out on a road trip, I jump at the opportunity of eating at those highway-side eateries.
This dish is one of my go-to orders at the dhaba and I tried my hardest to achieve the same level of delicacy with this Paneer Do Pyaza recipe.
About The Dish
The rich culinary legacy of India’s Mughal Empire may be traced back to the creation of Paneer Do Pyaza.
The Mughals, renowned for their lavish feasts, gave Indian cuisine a wide variety of flavors and cooking methods. They frequently employed paneer, a common ingredient in North Indian cuisine, in their regal feasts.
Paneer Do Pyaza is thought to have been inspired by the Persian meal “Do Pyaza,” which typically consists of meat and onions cooked in a thick sauce.
With time, vegetarian versions of Do Pyaza appeared, with paneer quickly becoming a preferred ingredient because of its creamy consistency and adaptability.
Here’s how to make this Paneer Do Pyaza recipe!
Utensils You’ll Need
- Deep Frying Pan: To make the gravy.
- Big Tablespoon/Ladle: To saute and stir.
- Grinding Jar: To make the puree.
Ingredients Poured
Paneer: The primary component of this meal is paneer. It is a crucial ingredient in this meal and is a fresh cheese created from curdled milk.
Onions & tomatoes: Onions are a key component in Do Pyaza. Typically, they are sliced or diced and added twice—once while making the gravy and once again when serving the dish. In Paneer Do Pyaza, tomatoes provide the foundation of the gravy. They provide tang and improve the dish’s flavor all around.
Capsicum: If you are making this recipe dhaba style then capsicum is a must and it adds a scrumptious flavor to the gravy.
Ginger-garlic paste: Ginger-garlic paste are added to provide a pungent flavor to the dish.
Spices: The distinctive flavor of Paneer Do Pyaza is created by the use of several spices. Turmeric powder, red chilli powder, coriander powder, and cumin powder, as well as bay leaves, cumin, black peppercorns, and green and black cardamom, are common spices.
Garnishes: Dried fenugreek leaves, coriander leaves, and cream are drizzled for the aroma and richness of the dish.
Oil
Salt to taste
How to Make Paneer Do Pyaza
For gravy:
1. Cumin seeds, black peppercorns, bay leaves, and black and green cardamom are added to hot oil in a pan and let to sizzle.
2. After that, add the onions and sauté it till pale golden brown.
3. Now add the turmeric powder, cumin powder, coriander powder, and red chilli powder and cook for one minute.
4. After adding and adequately sautéing the tomatoes and capsicum for 2–3 minutes, cover the pan and cook the mixture over medium-low heat for 8–10 minutes, or until the vegetables are tender.
5. Add some water, bring to a boil, extinguish the flames, and let the mixture cool down completely.
6. It should be ground into a fine paste once it has cooled, then set away for later use.
For Paneer Do Pyaza:
1. Heat the oil in the skillet, then add the paneer, onion, and ginger-garlic paste. Sauté for 3–4 minutes, or until the paneer is light brown.
2. After adding salt, and the prepared gravy to the paneer, saute and cook the mixture for one minute before adding the fenugreek leaves, coriander leaves, and cream.
3. Your Paneer Do Pyaza is ready to serve.
Tips & Tricks
- Cashews or green peas can be added for flavor and texture.
- You can add cubes of ice to cool down the gravy in a quick manner.
- You can apply the same gravy to make Bhindi (Ladyfinger) Do Pyaza, and Chicken Do Pyaza.
- Straining can also be done for a smoother gravy
How to Serve
Indian bread like naan, roti, or paratha goes incredibly well with paneer do pyaza. Cooked basmati rice also goes well with the flavors of Do Pyaza’s.
For a complete meal, serve it with pickles and raita.
How to Store
Refrigeration: Transfer the cold Paneer Do Pyaza to an airtight container for refrigeration. For a maximum of 3–4 days, store it in the refrigerator. To stop any odours from seeping into the dish, make sure the container is well shut.
Freezing: Paneer Do Pyaza can be frozen if you wish to keep it for a long time. Remove as much air as you can to avoid freezer burn before transferring it to a freezer-safe container or freezer bag. Paneer Do Pyaza may be kept frozen for up to 2-3 months.
When you’re ready to eat, let it defrost overnight in the fridge. Reheat it on the stovetop or in the microwave when it has thawed to the right serving temperature. In order to achieve equal heating, stir occasionally.
Nutrition
Here’s the nutritional breakdown of Paneer Do Pyaza:
Calories: Each dish of Paneer Do Pyaza has about 350 calories. The number of calories might change depending on the components used, the way they were cooked, and the size of the portions.
Protein: With about 14 grams per serving, Paneer Do Pyaza is a healthy source of protein. Indian cottage cheese, or paneer, which is high in casein protein, is the major protein source.
Fat: Paneer Do Pyaza has around 26 grams of fat per dish. Paneer and cream are the primary sources of fat in the diet. Although there is a considerable quantity of fat in this recipe, it is important to remember that fat enhances flavor, gives us energy, and aids in the absorption of fat-soluble vitamins.
Carbohydrates: Each serving of Paneer Do Pyaza contains about 17 grams of carbs.
Fiber: Onions can add some fiber to the meal, but paneer typically has poor nutritional fiber. However, based on the recipe, paneer do pyaza’s overall fiber content might change.
Vitamins & minerals: Vitamin B12, calcium, and phosphorus are all present in paneer in good amounts. These nutrients are crucial for supporting red blood cell synthesis, energy metabolism, and bone health. The onions used in Paneer Do Pyaza are also a good source of dietary fiber, potassium, and vitamins C and K.
Why I Like Paneer Do Pyaza
- The subtle sweetness of the onions adds wonders to the dish.
- It’s full of protein, vitamins, and minerals.
More Paneer Recipes You’ll Like
Please rate and comment if you make this Paneer Do Pyaza recipe so I know how much you like it.
Paneer Do Pyaza Recipe (Dhaba Style)
Equipment
- Deep Fry Pan
- Grinding jar
- Tablespoon/Ladle
Ingredients
For gravy:
- 3 tbsp Oil
- 1 tsp Cumin seeds
- 6 nos Black peppercorns
- 2 nos Green cardamom
- 1 nos Black cardamom
- 2 nos Bay leaves
- 4 medium Onions (chopped)
- 1 tsp Red chilli powder
- 2 tsp Coriander powder
- ¼ tsp Turmeric powder
- ½ tsp Cumin powder
- 2 small Capsicums (julienned)
- 3 medium Tomatoes (chopped)
- 100 ml Water
- Salt to taste
For Paneer Do Pyaza:
- 2 tbsp Oil
- 2 medium Onions (diced)
- 1 tsp Ginger-garlic paste
- 200 gms Paneer (cubes)
- Prepared gravy
Garnishes:
- 2 tbsp Coriander leaves
- 1 tbsp Cream
Instructions
- Cumin seeds, black peppercorns, bay leaves, and black and green cardamom are added to hot oil in a pan and let to sizzle.
- After that, add the onions and sauté it till pale golden brown.
- Now add the turmeric powder, cumin powder, coriander powder, and red chilli powder and cook for one minute.
- After adding and adequately sautéing the tomatoes and capsicum for 2–3 minutes, cover the pan and cook the mixture over medium-low heat for 8–10 minutes, or until the vegetables are tender.
- Add some water, bring to a boil, extinguish the flames, and let the mixture cool down completely.
- It should be ground into a fine paste once it has cooled, then set away for later use.
- Heat the oil in the skillet, then add the paneer, onion, and ginger-garlic paste. Sauté for 3–4 minutes, or until the paneer is light brown.
- After adding salt, the prepared gravy, saute and cook the mixture for one minute before adding the fenugreek leaves, coriander leaves, and cream.
- Your Paneer Do Pyaza is ready to serve.
Notes
- Cashews or green peas can be added for flavor and texture.
- You can add cubes of ice to cool down the gravy in a quick manner.
- You can apply the same gravy to make Bhindi (Ladyfinger) Do Pyaza, and Chicken Do Pyaza.
- Straining can also be done for a smoother gravy.
