Paneer Do Pyaza ki Recipe is a tasty dish from North India that highlights the rich flavors of paneer, or Indian cottage cheese, cooked with a generous amount of onions. The name "Do Pyaza" means "two onions," which reflects the use of both fried and fresh onions, adding layers of flavor and texture to the dish.
Originating from Mughlai cuisine, it showcases the beautiful blend of spices and ingredients that define Indian cooking.
This dish is not only popular in restaurants but also a favorite in many households, making it a staple in North Indian cuisine. The balance of spices combined with the sweetness of onions makes Paneer Do Pyaza a comforting meal perfect recipe for any occasion.
Overall, it’s a delicious way to enjoy the goodness of paneer while exploring the vibrant tastes of India.
About Paneer Do Pyaza ki Recipe
Paneer Do Pyaza is not only perfect recipe for paneer lovers but also a fantastic way to enjoy a rich onion-based gravy. Unlike other paneer dishes, it uses a lot of onions in two stages, which creates a sweet and savory balance.
First, onions are sautéed until golden brown to form a flavorful base, and then larger onion petals are added for extra texture.
This mix of onion textures gives the dish a delightful complexity, while the paneer cubes soak up all the tasty spices, making every bite packed with flavor.
It’s important to know that Paneer Do Pyaza ki recipe can be customized to fit your taste. For a more traditional dhaba-style flavor, consider using ghee (clarified butter) and whole spices.
If you like a creamier dish, adding fresh cream at the end can enhance it. With simple ingredients and an easy cooking method, you can explore this recipe.
Plus, adding green chilies and capsicum boosts the overall taste, making Paneer Do Pyaza a must-try dish!
What is Do Pyaza?
Do Pyaza is a tasty Indian dish, and its name comes from the Urdu words "do" (which means two) and "pyaza" (which means onions). This name highlights a unique cooking method where onions are used in two stages: first, they create the base for the gravy, and then they are added again later to boost the dish’s flavor and texture.
As a result, this double-onion technique makes the dish rich and savory, with a wonderful aroma.
Do Pyaza has interesting historical roots in Mughlai cuisine. It was reportedly a favorite among Mughal emperors who loved the mix of tender meat and caramelized onions.
The use of onions at different stages added complexity, appealing to the refined tastes of royalty. Moreover, the dish is very adaptable; while the traditional recipe often includes meat, many variations cater to vegetarians by using vegetables.
Today, Do Pyaza remains popular in Indian restaurants, enjoyed with naan or rice, showcasing the creativity and rich heritage of Indian cuisine.
How to Make Paneer Do Pyaza ki Recipe
Step by Step Guide for Paneer Do Pyaza
1. Prepare the Paneer
- If you're using store-bought paneer, soak it in warm water for 10-15 minutes. This helps soften it.
- After soaking, drain the water and cut the paneer into medium-sized cubes.
- If you want to add more flavor, you can lightly pan-fry the cubes in 1 tablespoon of oil until they are golden brown on the edges, and then set them aside.
2. Cook the Base of the Dish
- Next, heat 3 tablespoons of oil or ghee in a pan over medium heat.
- Then, add 1 teaspoon of cumin seeds and a bay leaf to the hot oil. Sauté them for a few seconds until they begin to crackle.
- After that, add 2 finely sliced onions and cook them until they turn golden brown. This step is important because it brings out the sweetness of the onions, which is essential for the dish's flavor.
3. Build the Flavors
- Now, stir in 1 tablespoon of ginger-garlic paste and some slit green chilies.
- Sauté this mixture for 1-2 minutes until the raw smell disappears.
- Then, pour in the pureed tomatoes and cook until the oil starts to separate from the masala, which will take about 5-7 minutes.
- Next, add 1 teaspoon each of turmeric, red chili powder, and coriander powder.
- Stir everything well and cook for another 2 minutes to get rid of the raw taste of the spices.
4. Add the Paneer and Onion Layers
- Now it's time to add the paneer cubes gently into the masala. If you pan-fried the paneer earlier, use those cubes for extra flavor.
- Then, add quartered onion layers to the pan. Cook for about 5 minutes, allowing them to soften slightly while still keeping a nice crunch. This gives the dish its signature "Do Pyaza" (two onions) texture.
5. Finish the Dish
- Next, sprinkle 1 teaspoon of garam masala and 1 teaspoon of crushed kasuri methi into the dish, mixing it well. If you want a richer flavor, this is a good time to stir in ¼ cup of fresh cream or malai.
- Then, let the paneer Do Pyaza simmer on low heat for another 3-4 minutes so that all the flavors meld together beautifully.
6. Garnish and Serve
- Finally, turn off the heat and garnish the dish with freshly chopped coriander leaves.
- Paneer Do Pyaza is best served hot with naan, roti, or jeera rice, making it a delicious and comforting meal!
Serving Style
1. Naan or roti works great because they are soft and perfect for scooping up the rich gravy.
2. Serving it with rice, like jeera rice or pulao, adds a nice touch and makes the meal more filling.
3. You can sprinkle fresh coriander leaves on top for a pop of color and freshness. Alternatively, fried onions add a crispy texture and a sweet flavor that enhances the dish.
4. For an extra zing, you might also include lemon wedges on the side. Squeezing a little lemon juice over the dish just before eating can brighten up the flavors and add a refreshing taste.
5. If you want to make the meal more complete, you can serve Paneer Do Pyaza with a side of yogurt or a simple salad. This adds some creaminess and crunch, making your meal even more enjoyable!
Variations and Twists
1. Mix in bell peppers or peas to make the dish healthier and add more flavor.
2. Substitute paneer with tofu for a lighter, plant-based option that absorbs flavors well.
3. Turn Paneer Do Pyaza into tacos by filling tortillas with the mix and topping with fresh veggies.
4. Use flatbreads to make wraps with the filling, adding crunchy lettuce for a tasty, portable meal.
Storage and Meal Prep Tips
1. First, let your leftover Paneer Do Pyaza cool down to room temperature.
2. Next, transfer the dish to an airtight container. This will keep it safe from air and moisture, making it last longer.
3. When you’re ready to eat, reheat it on the stove or in the microwave. Make sure it’s heated evenly to enjoy the best flavor.
4. You can use Paneer Do Pyaza as part of your weekly meal prep. For example, serve it with rice or wraps for quick lunches or dinners throughout the week.
Tips and Tricks
1. Before you start cooking, chop all your ingredients. This makes it easier and faster when you’re ready to cook.
2. Cook the onions until they’re golden brown. This step adds sweetness and flavor to the dish.
3. Always taste the dish while cooking. This way, you can adjust the spices to your liking.
4. If you’re not serving the dish right away, keep it on low heat. This helps the flavors blend even better.
FAQs
Paneer Do Pyaza is a popular Indian curry made with paneer (Indian cottage cheese) and a generous amount of onions. The term "Do Pyaza" means "two onions," referring to the use of both finely sliced and chunky onions in the dish to enhance its flavor and texture.
To make Paneer Do Pyaza, start by sautéing finely sliced onions until golden brown. Add ginger-garlic paste, tomatoes, and spices to create a flavorful base. Incorporate paneer cubes and larger chunks of onions, and cook until the flavors meld together. Finish with garam masala and fresh coriander.
The key ingredients include paneer, onions (both finely sliced and chunked), tomatoes, ginger-garlic paste, green chilies, and spices like cumin seeds, turmeric powder, red chili powder, garam masala, and kasuri methi.
Yes, you can use store-bought paneer. For the best texture, soak it in warm water for 10-15 minutes before using. This step helps soften the paneer and improves its flavor absorption.
Yes, variations can include adding vegetables like bell peppers or mushrooms for added texture and flavor. You can also adjust the spice levels or include additional herbs according to your preference.
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Paneer Do Pyaza Recipe
Ingredients
Ingredients:
- 250 gram Paneer (cubed)
- 3 Large onions (2 finely sliced,1 cut into quarters and separated into layers)
- 2 Medium tomatoes (pureed)
- 2-3 Green chilies (slit)
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- ¼ Cup Fresh cream or malai (optional)
- Salt to taste
- 3 tablespoon Oil or ghee
- Fresh coriander leaves for garnishing
Instructions
Prepare the Paneer
- If you're using store-bought paneer, soak it in warm water for 10-15 minutes. This helps soften it.
- After soaking, drain the water and cut the paneer into medium-sized cubes.
- If you want to add more flavor, you can lightly pan-fry the cubes in 1 tablespoon of oil until they are golden brown on the edges, and then set them aside.
Cook the Base of the Dish
- Next, heat 3 tablespoons of oil or ghee in a pan over medium heat.
- Then, add 1 teaspoon of cumin seeds and a bay leaf to the hot oil. Sauté them for a few seconds until they begin to crackle.
- After that, add 2 finely sliced onions and cook them until they turn golden brown. This step is important because it brings out the sweetness of the onions, which is essential for the dish's flavor.
Build the Flavors
- Now, stir in 1 tablespoon of ginger-garlic paste and some slit green chilies.
- Sauté this mixture for 1-2 minutes until the raw smell disappears.
- Then, pour in the pureed tomatoes and cook until the oil starts to separate from the masala, which will take about 5-7 minutes.
- Next, add 1 teaspoon each of turmeric, red chili powder, and coriander powder.
- Stir everything well and cook for another 2 minutes to get rid of the raw taste of the spices.
Add the Paneer and Onion Layers
- Now it's time to add the paneer cubes gently into the masala. If you pan-fried the paneer earlier, use those cubes for extra flavor.
- Then, add quartered onion layers to the pan. Cook for about 5 minutes, allowing them to soften slightly while still keeping a nice crunch. This gives the dish its signature "Do Pyaza" (two onions) texture.
Finish the Dish
- Next, sprinkle 1 teaspoon of garam masala and 1 teaspoon of crushed kasuri methi into the dish, mixing it well. If you want a richer flavor, this is a good time to stir in ¼ cup of fresh cream or malai.
- Then, let the paneer Do Pyaza simmer on low heat for another 3-4 minutes so that all the flavors meld together beautifully.
Garnish and Serve
- Finally, turn off the heat and garnish the dish with freshly chopped coriander leaves.
- Paneer Do Pyaza is best served hot with naan, roti, or jeera rice, making it a delicious and comforting meal!
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