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paneer do pyaza

Paneer Do Pyaza Recipe (Dhaba Style)

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

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.
 
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

Calories: 350kcal
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