This post is also available in: Hindi
Paneer do pyaaza is a very popular dish, often ordered in hotels and restaurants. It is so named as it uses double the quantity of onions, half in the gravy and the remaining as an addition to the ready dish for added crunch. For getting the rich taste like the hotels, adding fresh cream does wonders. This recipe will be loved by those who prefer less spicy food as addition of cream, sugar and onions makes it a mix of both sweet and spicy flavors.
Also Read: How to Make Paneer Tikka
Paneer Do Pyaaza
- 150 grams Paneer (cubed)
- 2 large Onions
- 2 Tomatoes (blanched and pureed)
- 1 teaspoon Ginger-Garlic Paste
- 6 Cloves
- 1 Bay Leaf
- 6 Black Peppercorns
- 2 Green Cardamoms
- 1 teaspoon Cumin Seeds
- Salt as per taste
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Fresh Cream
- ½ teaspoon Sugar
- 1 tablespoon Fresh Coriander Leaves (chopped finely)
- ½ teaspoon Kasuri Methi (crushed coarsely)
- ½ cup Water
- 2 tablespoons Oil
From the two onions, slice one very finely.
Chop the other onion into half, then quarter pieces. Again chop each quarter into 1-inch cubes. Separate all the layers.
Heat a nonstick pan on low flame. Add 1 tablespoon of oil and let it heat up.
Stir fry the onion cubes in it for only 1 minute as they should have a crunchy bite. Remove them and keep aside.
Add the remaining oil in the same pan and put in the cloves, cumin seeds, bay leaf, green cardamom and the black peppercorns.
When the cumin seeds splutter, add the sliced onions.
Let them cook on low flame until they turn golden brown in color.
Add the ginger garlic paste and stir-fry for a minute. Now, add the pureed tomatoes. Cook till the mixture looks well-fried.
Add all the seasonings like the salt, red chilli powder, turmeric powder, garam masala powder.
Add the paneer cubes, sugar and ½ cup of water. Stir gently until the paneer cubes take in the flavors.
Now, add the onion cubes, chopped green coriander leaves, and the fresh cream.
Simmer for a minute before shutting off the flame. Sprinkle the finely crushed Kasuri Methi.
Serve hot to get the crunchy bite of the onion cubes.
It goes well with Rotis, Ghee pulkas, and Naan.