Paneer Do Pyaza Recipe is a delicious dish from North India. The name "Do Pyaza" means "two onions," which explains how it uses both fried and fresh onions. This makes the curry super tasty with different textures. My mom always says, “More onions, more flavor!”
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What is Paneer Do Pyaza?
Paneer Do Pyaza ki recipe is a delicious curry made with paneer (Indian cottage cheese) and onions.
The name "Do Pyaza" means "two onions," because onions are used in the gravy and as a garnish. This gives the dish a rich, flavorful twist.
Paneer Do Pyaza ki recipe is part of Mughlai and North Indian cuisine. It is a vegetarian version of the popular Murgh Do Pyaza (Chicken Do Pyaza).
Originally, the Mughlai chefs created the dish for royal feasts, and it soon became a staple in Indian cooking. Hence, it's loved by many people today!
The dish has a savory, slightly tangy flavor, thanks to the onions. Moreover, the creamy paneer balances the boldness of the onions.
In addition, the spices add warmth, while the onions bring a sweet crunch. All in all, Paneer Do Pyaza is a flavorful, comforting dish!
Why Choose Paneer Do Pyaza?
- Vegetarian Comfort Food: Paneer Do Pyaza is a perfect choice for vegetarians. Not only is it rich and flavorful, but it’s also filling, thanks to the protein-packed paneer.
- Pairing Versatility: This dish pairs beautifully with naan, roti, or rice, making it ideal for both everyday meals and special occasions.
- Health Benefits: Paneer is packed with protein and calcium. Furthermore, onions add flavor without needing extra cream or fatty ingredients, thus making it a healthier choice. It’s a delicious and nutritious dish!
What You'll Need to Make This Paneer Do Pyaza ki Recipe?
Key Ingredients:
Ingredients Notes:
- Paneer: The star! Soft cubes soak up the rich gravy. Homemade is creamier, but both work well. (Tip: Press out excess water for best texture!)
- Onions: The magic ingredient! "Do Pyaza" means double onions—fried for sweetness and fresh for crunch. Double the onions, double the love!
- Tomatoes: Juicy and tangy, they balance the spices. Fresh or canned, both add the perfect zing!
- Ginger-Garlic Paste: The base of Indian flavor, adding warmth and depth for that authentic taste.
- Spices: Cumin, coriander, garam masala—the aromatic base. Toast them for extra punch! Add as much heat as you like.
- Fresh Coriander: A pop of color and freshness to garnish. Elevates the dish to the next level!
Spice up your kitchen with more of our delicious creations!
- Paneer 65 – Crispy, spicy, and oh-so-addictive!
- Paneer Butter Masala – Creamy, dreamy, and comfort in every bite!
- Paneer Bread Roll – A perfect snack for those crispy cravings!
- Matar Paneer – A classic combo of peas & paneer, full of flavor!
- Palak Paneer – A healthy, vibrant twist with spinach!
How to Make Paneer Do Pyaza ki Recipe
Step by Step Recipe
1. Prepare the Paneer
- Firstly, if you're using store-bought paneer, soak it in warm water for 10-15 minutes, since this helps soften it.
- Afterward, drain the water and cut the paneer into medium-sized cubes.
- Moreover, if you'd like to add more flavor, then lightly pan-fry the cubes in 1 tablespoon of oil. Until they turn golden brown on the edges.
- After that, set the paneer aside.
- In this case, this extra step adds a delightful texture and richness to your dish.
- Finally, once the paneer is prepared, you're ready to move on to the next step of the recipe!
2. Cook the Base of the Dish
- Firstly, 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.
- Afterward, add 2 finely sliced onions to the pan and cook them until they turn golden brown. This is crucial, as it enhances the sweetness of the onions, which is key to the dish’s flavor.
- Moreover, by cooking the onions properly, you release their natural sweetness, balancing the spices in the curry.
- In addition, the golden-brown onions provide a rich texture, contributing to the overall depth of the dish.
3. Build the Flavors
- First, stir in 1 tablespoon of ginger-garlic paste along with some slit green chilies.
- Then, sauté this mixture for 1-2 minutes, until the raw smell disappears.
- Afterwards, pour in the pureed tomatoes and cook until the oil begins 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.
- Subsequently, stir everything well and cook for another 2 minutes, so as to eliminate the raw taste of the spices.
4. Add the Paneer and Onion Layers
- Firstly, it's time to add the paneer cubes gently into the masala. If you pan-fried the paneer earlier, then use those cubes for extra flavor, which will enhance the taste.
- Afterward, add the quartered onion layers to the pan. Simultaneously, allow them to cook for about 5 minutes, ensuring they soften slightly while still maintaining a nice crunch.
- This gives the dish its signature "Do Pyaza" (two onions) texture, which, as can be seen, is essential for the unique appeal of the dish.
- Not only does this step bring out the flavor, but it also creates a perfect balance of textures.
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, then this is a great time to stir in ¼ cup of fresh cream or malai for added richness.
- Afterwards, let the Paneer Do Pyaza simmer on low heat for another 3-4 minutes, ensuring that all the flavors meld together beautifully. Thus, the dish will reach its full flavor potential.
6. Garnish and Serve
- Finally, turn off the heat and garnish the dish with freshly chopped coriander leaves.
- In addition, Paneer Do Pyaza ki recipe is best served hot with naan, roti, or jeera rice, therefore making it a delicious and comforting meal!
Serving Suggestions
- Pair Paneer Do Pyaza with naan, roti, or paratha for a satisfying meal. I love it with garlic naan —so flavorful!
- For rice, jeera rice or basmati works wonders. I once added cinnamon and bay leaves to basmati, and the aroma was amazing!
- Cucumber raita or mint chutney balances the richness. I had it with mint chutney once, and it made the dish pop!
In short, flatbreads, rice, and sides turn your Paneer Do Pyaza into a feast!
Variations and Twists
1. Vegan Paneer Do Pyaza: Instead of paneer, try using tofu or tempeh for a plant-based twist. As a result, these options absorb flavors well and can be marinated for extra zest.
2. Spicy Paneer Do Pyaza: If you want a kick, add green chilies, chili powder, or cayenne pepper. Alternatively, stir in some red chili paste for a smoky flavor.
3. Add Vegetables: For a nutritious boost, toss in bell peppers, mushrooms, or carrots, thus keeping the original essence while enhancing flavor.
4. Paneer Do Pyaza with Cashews: For extra richness, add roasted cashews or cashew paste, giving the dish a creamy, satisfying depth.
5. Low-Fat Version: For a lighter dish, reduce the amount of oil/ghee and substitute cream with low-fat yogurt or coconut milk, therefore maintaining the creamy texture with fewer calories.
Tips and Tricks
1. Make-Ahead: Cook extra and refrigerate for up to 3 days—tastes even better the next day!
2. Batch Cooking: Make a big batch on the weekend for quick meals throughout the week.
3. Freezing: Freeze for up to 2 months and reheat gently to maintain texture.
Did you try this Paneer Do Pyaza recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔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.
Paneer Do Pyaza Recipe
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
- Firstly, if you're using store-bought paneer, soak it in warm water for 10-15 minutes, since this helps soften it.
- Afterward, drain the water and cut the paneer into medium-sized cubes.
- Moreover, if you'd like to add more flavor, then lightly pan-fry the cubes in 1 tablespoon of oil. Until they turn golden brown on the edges.
- After that, set the paneer aside.
- In this case, this extra step adds a delightful texture and richness to your dish.
- Finally, once the paneer is prepared, you're ready to move on to the next step of the recipe!
Cook the Base of the Dish
- Firstly, 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.
- Afterward, add 2 finely sliced onions to the pan and cook them until they turn golden brown. This is crucial, as it enhances the sweetness of the onions, which is key to the dish’s flavor.
- Moreover, by cooking the onions properly, you release their natural sweetness, balancing the spices in the curry.
- In addition, the golden-brown onions provide a rich texture, contributing to the overall depth of the dish.
Build the Flavors
- First, stir in 1 tablespoon of ginger-garlic paste along with some slit green chilies.
- Then, sauté this mixture for 1-2 minutes, until the raw smell disappears.
- Afterwards, pour in the pureed tomatoes and cook until the oil begins 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.
- Subsequently, stir everything well and cook for another 2 minutes, so as to eliminate the raw taste of the spices.
Add the Paneer and Onion Layers
- Firstly, it's time to add the paneer cubes gently into the masala. If you pan-fried the paneer earlier, then use those cubes for extra flavor, which will enhance the taste.
- Afterward, add the quartered onion layers to the pan. Simultaneously, allow them to cook for about 5 minutes, ensuring they soften slightly while still maintaining a nice crunch.
- This gives the dish its signature "Do Pyaza" (two onions) texture, which, as can be seen, is essential for the unique appeal of the dish.
- Not only does this step bring out the flavor, but it also creates a perfect balance of textures.
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, then this is a great time to stir in ¼ cup of fresh cream or malai for added richness.
- Afterwards, let the Paneer Do Pyaza simmer on low heat for another 3-4 minutes, ensuring that all the flavors meld together beautifully. Thus, the dish will reach its full flavor potential.
Garnish and Serve
- Finally, turn off the heat and garnish the dish with freshly chopped coriander leaves.
- In addition, Paneer Do Pyaza ki recipe is best served hot with naan, roti, or jeera rice, therefore making it a delicious and comforting meal!
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