Paneer do Pyaza is a popular and favourite Indian restaurant paneer curry. Paneer and onion cubes are simmered in a rich onion, tomato and cashew gravy with spices and herbs. This is a very flavourful restaurant style paneer dish with Mughlai flavours.
Indians love paneer dishes. Especially while preparing a vegetarian version of any non-vegetarian dish, paneer is a handy replacement. In this Do pyaza dish meat is replaced with paneer and that makes this Restaurant style Paneer Do pyaza a perfect vegetarian paneer dish with flavours of Mughlai cuisine.
This Delicious Paneer dish has a semi-dry consistency. It is perfect scoop with Naan or paratha and you can actually taste the creamy sauce which is coated on paneer and onion chunks.
This paneer curry is easy to make yet very delicious and rich in taste. When you want to make a restaurant-style curry try this paneer do pyaza recipe.
What Is Do Pyaza?
The word Do Pyaza means two or double pyaz. “Do” means two or double and ‘pyaza” means onions. This is a dish where onions are added twice so almost double the amount of onions is added. The style of cooking do pyaza comes from Mughlai cuisine and usually do pyaza is made with meat.
This Paneer Do pyaza is a vegetarian version of the Do pyaza dish. And, a good amount of onions is used to make this as onions are added at two stages of cooking.
I cook cubed onion separately and add just before finishing the curry. For making gravy finely chopped onions are used.
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Paneer Do Pyaza Ingredients
Onions: Preferably red onions to make this dish
Paneer: Paneer or Indian cottage cheese. You can use store-bought or make your paneer at home. Homemade paneer is THE BEST. This is how I make Paneer at Home.
Tomato: Red ripe tomatoes.
Cashew Paste: Soak Cashews for 2-3 hours and then grind into a paste.
Spices & Herbs: cumin, Salt, turmeric, red chilli powder, coriander powder, kasuri methi and kitchen king masala.
Green Chillies
Oil: You can use oil or ghee as per your preference.
How to Make Paneer do Pyaza
Preparing Ingredients
- Peel and cut the onion into quarters or 6 pieces. You need to separate the onion layers and use them in this recipe.
- Chop onions finely and keep them aside.
- Peel tomatoes and blend them in a mixer grinder to a smooth puree.
- Cut Paneer into 1inch square pieces. Heat 1 tablespoon of oil or ghee in a pan and place paneer cubes in it. Fry them
- In the same pan add sliced and separated onions and fry them. Take them out and keep them aside.
Making Gravy for Paneer do Pyaza
- After that add one tablespoon of oil and add cumin.
- Allow the cumin to crackle for a few seconds. Keep the heat from low to medium all this while.
- Add finely chopped onions and sauté them till light brown.
- Now add turmeric, salt, Kashmiri red chilli powder and coriander powder.
- Fry these masalas and add fresh tomato puree.
- Cook this masala till oil starts to leave the pan.
- Add cashew paste and fry the masala again for a few minutes.
- Add 2-3 tablespoons of water, mix it with masala and add green chillies.
- Cover and cook for a few minutes till the oil starts to float on the surface.
- Now add fried paneer and onions.
- Mix and coat well with masalas.
- Add crushed kasuri methi and kitchen king masala.
- And once more add ½ cup water.
- Cover it and cook for a couple of minutes.
- Delicious and rich restaurant-style paneer do pyaza is ready.
Recipe Notes & Tips
Recipe Notes & TipsFresh tomato puree is the best never use ready-made tomato puree for this recipe.
I have seen people adding capsicum or bell peppers. Traditionally in do pyaza recipes capsicum is not added. If you like the taste you can add that.
If you do not have kitchen king masala you can use either mild curry powder or ½ the amount of garam masala. For an exact restaurant taste use kitchen king masala mix.
How to Make It Vegan
If you do not eat paneer or eat dairy free meals You can 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 want to make a vegan version you can substitute paneer with tofu and add cashew cream to finish it.
What To Serve with Paneer Gravy
You can serve this paneer do pyaza with fresh chapati, Dal paratha, Mughlai paratha, Naan or Laccha paratha or masala paratha. You can also serve it alongside steamed rice, mixed veg pulao or jeera rice.
Storage
This dish stays good in the fridge for up to 2-3 days. Paneer curries freeze well so you can freeze it in a freezer-safe container or stash bag after cooling it down. You can freeze paneer do pyaza for up to 10 weeks easily.
When you want to serve, thaw it on the kitchen counter for 1-2 hours or in the fridge side of the refrigerator overnight. Microwave for a few minutes and enjoy it hot.
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📖 Recipe
Paneer Do Pyaza Recipe
Ingredients
- 300 g paneer Indian Cottage cheese
- 2 tablespoon Oil
- 2 Onions one cut into cubes, 1 finely chopped)
- 1 cup tomato puree fresh
- 1 teaspoon coriander powder
- 1 teaspoon Red chilli powder
- 2 green chillis slit
- 1 teaspoon kitchen king masala
- 1 teaspoon Kasuri methi
- 1 teaspoon garam masala powder
- 30 grams Cashew soak and grind into paste
- Salt to taste
- 1 tablespoon coriander leaves
Instructions
Preparing Ingredients
- Peel and cut the onion into quarters or 6 pieces. You need to separate the onion layers and use them in this recipe.
- Chop onions finely and keep aside.
- Peel tomatoes and blend them in a mixer grinder to a smooth puree.
- Cut Paneer into 1inch square pieces. Heat 1 tablespoon oil or ghee in a pan and place paneer cubes in it. Fry them
- In the same pan add sliced and separated onions and fry them. Take them out and keep aside.
- After that add one tablespoon oil and add cumin.
- Allow the cumin to crackle for a few seconds. Keep the heat from low to medium all this while.
- Add finely chopped onions and sauté them til light brown.
- Now add turmeric, salt, Kashmiri red chilli powder and coriander powder.
- Fry these masalas and add fresh tomato puree.
- Cook this masala till oil starts to leave the pan.
- Add cashew paste and fry the masala again for a few minutes.
- Add 2-3 tablespoons of water, mix it with masala and add green chillies.
- Cover and cook for few minutes till oil starts to float on the surface.
- Now add fried paneer and onions.
- Mix and coat well with masalas.
- Add crushed kasuri methi and kitchen king masala.
- And once more add ½ cup water.
- Cover it and cook for a couple of minutes.
- Delicious and rich restaurant style paneer do pyaza is ready.
megha
Ur recepies looks amazing that too without too much oil or butter?
Rekha Kakkar
Thank you 🙂