Paneer do Pyaza is easy and delicious dhaba style paneer curry with mellow flavor. Soft chunks of paneer or Indian cottage cheese are cooked in a creamy tomato onion curry. For making Paneer do pyaza recipe, I use lots of onions because 2 types of cooking is required for onions. It is just perfect to serve with Naan or tandoori roti.
Why is it called Paneer do Pyaza recipe? Pyaz means onion in Hindi and “DO” means two. For cooking this delicious and creamy paneer curry, onions are cooked in two different ways. I cook cubed onion separately and add just before finishing the curry. For making paneer do pyaza creamy sauce I cook chopped onion and tomato and cook them with few aromatic spices and cubed paneer. I always use my homemade paneer for making paneer recipes. Homemade Paneer Recipe.
We order paneer butter masala when we get a chance to eat in Indian restaurants or dhaba (roadside restaurant). But, when we want a flavourful Paneer curry that has mellow flavors Paneer do pyaza curry with plain Naan is a match made in heaven.
The Delicious curry we used to eat in had semi-dry consistency. The version of easy paneer curry I make is semi-dry but more towards the liquid side. That’s how I like it! It is perfect scoop with Naan or paratha and we can actually taste the sauce. In paneer pyaza, creamy tomato and onion sauce is coated on cubed paneer chunks and sauteed onion cubes. The best thing I love is the creamy sauce.
For my husband who does not eat paneer due to some reasons, I always make Tofu do pyaza. I cook the gravy of paneer do pyaza first, and in the last stage take out a portion of gravy and add tofu chunks in his portion. So, even if you do not eat dairy, or cooking a vegan version you can just replace paneer with tofu and add cashew cream to finish it.
Paneer Do Pyaza Recipe
- 300 g paneer Indian Cottage cheese
- 2 Tablespoons Oil
- Ingredients for Paneer Do Pyaza Recipe
- 2 Onions (medium size one cut into cubes, 1 finely chopped)
- 1 Green cardamoms
- 1/2 cinnamon 1/2 inch
- 1 Mace 1 Flower
- 1 tablespoon Ginger Garlic Paste
- 1/2 cup tomato puree fresh
- 1 teaspoon coriander powder
- 1 teaspoon Red chilli powder
- 2 green chillis slit
- 1 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- 1/2 tsp cumin powder
- 2 Tablespoons Fresh cream
- Salt to taste
- leaves Fresh corianderchopped 1/4 cup
Heat a deep pan and add 1 tablespoons oil.
Add cubed onions which are separated into layers.
Saute the onions on high heat until edges start to caramelize.
Take out these onions out of the pan.
Now in the same pan add 1 more tablespoon of oil and add green cardamom, cinnamon, and mace.
Fry them for 30 seconds and add ginger garlic paste followed by chopped onions.
Add green chilies, saute for a minute. Add tomato puree and cook for 4-5 minutes on medium heat. Stir in between.
Add coriander powder, cumin powder, garam masala, black pepper powder, red chilli powder and mix well.
Cook for 2 more minutes on slow heat and add water.
Bring it to a boil till sauce starts to thicken a bit.
Now add paneer cubes mix well with the masala. Add cream and mix well.
Now add onion cubes and switch off the heat.
Top with coriander leaves and some grated paneer. Serve immediately with Naan or paratha.