Try this delicious Paneer Do Pyaza dish at least once.
Even though paneer is used in a lot of dishes, I’m going to share with you today a delicious recipe for paneer do Pyaza.
The reason this paneer veggie is named Paneer Do Pyaaz is that it has two methods of adding onion: pounding or chopping it, and removing the skin.
This veggie has more onion than any other component, and it also has kasuri fenugreek added to it, which improves the flavour even more.
Paneer Do Pyaza is a very simple and delectable meal that is enjoyed by all youngsters, so you can make it even for small gatherings or holidays.
4
servings5
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minutesI’ve given you a lot of paneer recipes already, but now I’m sharing one of my favourite dishes, Paneer Do Pyaza, that’s really simple to make.
This veggie goes well with paratha, naan, or roti. So why not get started and first discover what goes into it? After that, we’ll learn how to create it.
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Ingredients
Paneer – 250 grams
Onions – 4 medium-sized
Tomato – 2 (pasted)
Garlic ginger paste – 1 tsp
Kasoori Methi – 1 teaspoon (crushed by hand)
Coriander leaves – 2 teaspoons
Cashews – 2 spoons (pasted)
Turmeric powder – 1 tsp
Red chilli powder – ½ tsp (as per taste)
Coriander powder – 1 tsp
Garam masala – ½ tsp
Cream – 1 spoon (extracted from homemade milk)
Salt – 1 tsp (as per taste)
Cumin – ½ tsp
Bay leaf – 1
Cardamom – 1 big one
Cloves – 2
Black pepper – 2
Cinnamon stick – ½ inch piece
Mustard oil – 1 small bowl or as required
Directions
- Before making Paneer Do Pyaza, heat up little oil in a pan. Fry the paneer in the heated oil as soon as it’s hot. Try not to overfry it. Fry for about one or two minutes, then remove and place on a platter.
- Now remove the peels and cook them in the remaining oil, but only until they are somewhat tender and brown, much like you would fry an onion.
- After heating up the leftover oil, add additional, add the cumin seeds, bay leaf, cinnamon stick, and huge cardamom, and thoroughly fried everything. We will add onion paste and sauté it for two minutes as soon as the scent begins to emanate from it. Then mix in the paste made from garlic and ginger, followed by the spices.
- Combine all of the powders (garam masala, red chilli powder, turmeric powder, and coriander powder) and cook for one minute. Increase the amount of masala if it appears to be lacking moisture.
- Add tomato paste and cashew nuts after that.
- After giving everything a minute to fry, add salt to taste and then Kasuri Methi. After covering everything, cook over medium-low heat for two to three minutes, or until the masala releases its oil. On board.
- Add one cup of water to the masala, stir, and bring to a boil as soon as you notice oil accumulating on top of it. After that, toss in the cheese and fried onions.
- After that, cover and simmer on medium to low heat for 5 to 7 minutes, or until the cheese and onion are thoroughly coated with the flavour of the spices.
- Then, we’ll switch off the gas, garnish it with green coriander and serve it.
- It is now time to serve our spicy Paneer Do Pyaza dish.
Notes
- You can ask me questions in the comment section at any moment if you have any questions about this recipe.
Did you make this recipe?
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