paneer do pyaza

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Paneer do pyaza recipe with step by step photos – a rich and tasty Mughlai dish of soft succulent cottage cheese and plenty of onions in a creamy gravy.

paneer do pyaza, paneer do pyaza recipe

Do pyaza means Double the amount of onions or the onions are added twice. In this particular recipe, the onions are doubled as well as added twice at two different stages of cooking.

So basically there will be a good amount of onions in this dish. So if you like onions, then this dish is for you. There are some vegetarian do pyaza recipes, which are well known like:

  1. Bhindi do pyaza
  2. Mushroom do pyaza

In this delicious paneer do pyaza recipe, there is a slight crunch of the blanched onions added, in an otherwise smooth gravy, along with the soft paneer cubes.

This curry is not spicy and has hints of sweetness from the onions & cream, coupled with a slight tang from the tomatoes. Hence good for folks who cannot tolerate spicy food. However, if you want you can increase the spice level by adding red chili powder.

Paneer do pyaza can also be served as a starter or a side dish. this is one of those recipes that be easily doubled or tripled and will be good for Diwali parties or gatherings. this recipe has been adapted from the book “100 great Indian recipes” by Master Chefs Of India.

It goes extremely well with naan, tandoori rotis or phulkas. Mostly whenever I make any paneer recipe, I usually serve it with naan or chapati. The combo of chapati and a paneer dish is a favorite at home.

How to make paneer do pyaza

1. Blanch halved or quartered 2 medium-sized onions and 2 medium tomatoes in hot water. For this method, first boil water in a pan till the water begins to boil. Add the onions and tomatoes and let them cook for a minute or two. Then switch off the flame. Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.

blanched onions for paneer do pyaza recipe

2. Drain and once the onions are cooled, remove the individual onion layers and keep aside.

onions for paneer do pyaza recipe

3. Heat 1 tsp butter in a pan. Add the onion layers and saute till they are lightly browned from the edges.

heat onion layers to make paneer do pyaza recipe

4. Keep them aside.

chopped onion for paneer do pyaza recipe

5. Peel the skin from the blanched tomatoes and chop them finely. Also, chop two medium-sized onions.

chopped pyaaz for paneer do pyaza recipe

Making paneer do pyaza

6. Heat 1.5 tbsp oil in the same pan. Add whole spices – 1 inch cinnamon, 3 green cardamoms, 2 to 3 cloves, 1 single strand of mace, 1 medium tej patta (or 2 small bay leaves/tej patta) and 2 to 3 dry red chilies. Saute the spices till aromatic.

saute spices to make paneer do pyaza recipe

7. Add 2 medium-sized finely chopped onions (approx 75 to 80 gms, about ½ to ⅔ cup finely chopped onions).

adding pyaaz to make paneer do pyaza recipe

8. Stir and saute the onions till they become golden.

sauting onions for paneer do pyaza recipe

9. Add 2 medium sized chopped tomatoes (75 to 80 gms) and stir.

add tomatoes to make paneer do pyaza recipe

10. Then add the ginger-garlic paste (½ inch ginger + 2 small garlic cloves, made into a paste in a mortar-pestle or ½ tsp ginger garlic paste). Stir the masala mixture very well and saute on a low flame till oil begins to release from the sides. The tomatoes should soften and be completely cooked.

making paneer do pyaza masala

11. Add ground spices – ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp turmeric powder, ¼ tsp black pepper powder, 2 pinches of nutmeg powder and ¼ tsp garam masala powder. You can also add red chili powder if you prefer. About ¼ to ½ tsp of red chili powder can be added, depending on your taste.

add spices to paneer do pyaza masala

12. Stir the spices very well.

stir spices in paneer do pyaza masala

13. Then add the blanched & sauteed onion layers. Stir and saute for 2 minutes.

add onions in paneer do pyaza masala

14. Then add 250 grams paneer cubes.

add paneer for paneer do pyaza recipe

15. Season with salt and stir everything well. Cook the paneer for about 2 minutes.

stir - making paneer do pyaza recipe

16. Add 3 tbsp low-fat cream. I used amul cream.

add cream to make paneer do pyaza recipe

17. Stir gently and cook for a minute.

making paneer do pyaza recipe

18. garnish with ½ to 1 tbsp coriander leaves & 1 tsp ginger julienne or 1 to 2 tsp grated paneer. Serve paneer do pyaza hot or warm with chapatis, rotis or naan.

paneer do pyaza recipe

Few more popular paneer recipes

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paneer do pyaza recipe

paneer do pyaza

4.91 from 11 votes
Paneer do pyaza is a tasty dish of soft succulent cottage cheese cubes in a creamy semi-dry gravy with double the amount of onions
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins

Cuisine Mughlai, North Indian
Course: Side Dish

Servings 3 to 4
Units

Ingredients

main ingredients

  • 250 grams paneer (cottage cheese)
  • 2 medium sized onions for blanching and sauteing or 75 to 80 grams onions, you can also add 5 to 6 button onions or small pearl onions
  • 2 medium sized onions, finely chopped or 75 to 80 grams onions, or about ½ to 2/3 cup finely chopped onions
  • 2 medium tomatoes or 75 to 80 grams tomatoes
  • ½ inch ginger + 2 small garlic cloves, made into a paste in a mortar-pestle or ½ teaspoon ginger garlic paste
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon garam masala powder
  • 2 pinches nutmeg powder
  • 3 tablespoon low fat cream, 25% to 35% fat
  • 1 teaspoon butter for sauteing the blanched onions
  • 1.5 tablespoon oil for the remaining gravy
  • salt as required

whole spices

  • 1 inch cinnamon
  • 3 green cardamoms
  • 2 to 3 cloves
  • 1 single strand of mace
  • 1 medium tej patta or 2 small tej patta (indian bay leaf)
  • 2 to 3 dry red chilies

for garnish

  • 1 teaspoon ginger julienne, optional
  • ½ to 1 tablespoon chopped coriander leaves (cilantro leaves)
  • 1 to 2 teaspoon grated paneer (cottage cheese)

Instructions

preparation

  • Peel and rinse the onions. Rinse the tomatoes. Halve or quarter the onions. 
  • You can also use pearl or button onions instead of regular onions
  • Blanch halved or quartered onions and tomatoes in hot water. For this method, first boil water in a pan till the water begins to boil. 
  • Add the onions and tomatoes and let them cook for a minute or two. Then switch off the flame. 
  • Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.
  • Drain and once the onions are cooled, remove the individual onion layers and keep aside.

making paneer do pyaza

  • Heat 1 tsp butter in a pan. 
  • Add the onion layers and saute till they are lightly browned from the edges. Keep aside.
  • Peel the skin from the blanched tomatoes and chop them finely. Also chop two medium onions finely.
  • Heat oil in the same pan. Add whole spices - cinnamon, cardamoms, cloves, mace, bay leaf and dry red chilies. Saute the spices till aromatic.
  • Add chopped onions. Stir and saute the onions till they become golden.
  • Add tomatoes and stir. Then add ginger-garlic paste. Stir the masala mixture very well and saute on a low flame till oil begins to release from the sides. 
  • The tomatoes should soften and be completely cooked.
  • Add ground spices - coriander powder, cumin powder, turmeric powder, black pepper powder, nutmeg powder and garam masala powder. 
  • You can also add red chili powder if you prefer. About 1/4 to 1/2 tsp of red chili powder can be added, depending on your taste.
  • Stir the spices very well. Then add the blanched & sauteed onion layers. Stir and saute for 2 minutes.
  • Then add paneer cubes.
  • Season with salt and stir everything well. Cook the paneer for about 2 minutes.
  • Add low fat cream. Stir gently and cook for a minute. 
  • You can also add kasuri methi. Add about 1/2 tsp of crushed kasuri methi (dry fenugreek leaves).
  • Garnish with coriander leaves, ginger julienne or some grated paneer.
  • Serve paneer do pyaza hot or warm with indian flatbreads like chapatis, rotis or naan.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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52 Comments

  1. Hello mam . Why have you removed step by step pictures in all the recipes 😮 ? Hope you will be uploading them again .

    1. Hi Chandni, the step by step photos are there in all the recipes including this one. I guess you are not able to see them due to a slow internet speed of mobile internet. Or else I am not sure why you cannot see them.

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