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Paneer Do Pyaza Recipe

Paneer Do Pyaza is an Indian dish made with paneer cooked with a generous amount of onions and spices like cumin and garam masala. The name means "two onions," reflecting the key ingredient. It’s often served with naan or rice, offering a rich and flavorful vegetarian option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course paneer
Cuisine Indian
Servings 4
Calories 500 kcal

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!

Notes

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.

Nutrition

Nutrition Facts
Paneer Do Pyaza Recipe
Amount per Serving
Calories
500
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
70
mg
23
%
Sodium
 
800
mg
35
%
Potassium
 
700
mg
20
%
Carbohydrates
 
25
g
8
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
20
g
40
%
Vitamin A
 
800
IU
16
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.3
mg
18
%
Vitamin B3
 
1.5
mg
8
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.2
mg
10
%
Vitamin B12
 
0.4
µg
7
%
Vitamin C
 
20
mg
24
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
10
µg
10
%
Calcium
 
450
mg
45
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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