Paneer Do Pyaza Recipe (Restaurant Style)

Paneer Do Pyaza is a rich, creamy curry made with soft paneer cubes and a generous amount of onions cooked in two ways – finely chopped and caramelized for depth, and chunky blanched onion petals for crunch and sweetness – made in a medley of spices, herbs, cream and tomatoes. It is a paneer recipe that is prepared in a unique style, very typical to Mughlai or North Indian cuisine. Try this flavorful and absolutely delish gluten-free dish with restaurant style flavors. I am sure you will love it.

What is Do Pyaza

The Hindi word ‘do’ means ‘two or double’ and ‘pyaza or piaza’ is the Hindi word for ‘onions.’ So, ‘do pyaza’ technically means ‘two onions or double the onions.’

So, onions are added twice or double the quantity of onions is included in any dish that has the term ‘do pyaza’ associated with it. For instance, this Paneer Do Pyaza.

An interesting anecdote in relation to this specific preparation is that of Emperor Akbar’s courtier, Mullah Do Piyaza creating this recipe unexpectedly, after adding a huge quantity of onions to a meat dish. I wonder whether this story is true or not.

Since this preparation is a hallmark of Mughlai cuisine, do pyaza recipes are usually made with meat. But of course, my recipe of Paneer Do Pyaza is a vegetarian version made with the protein-packed paneer or Indian cottage cheese.

In this Paneer Do Pyaza recipe, onions are doubled as well as added twice at two different stages of cooking. So basically, there is a good amount of onions in this dish. If you like onions, then this dish is surely for you.

Some other do pyaza variations that you must definitely try are these recipes of Bhindi Do Pyaza and Mushroom Do Pyaza.

About Paneer Do Pyaza Recipe

In this delightful Paneer Do Pyaza recipe, first finely chopped onions are sautéed to a golden brown to make a flavorful mild gravy. Later blanched, sautéed onion cubes are added for texture and subtle sweetness.

The blanched onions impart a lovely crunch, in contrast to the smooth creamy gravy with the melt-in-mouth paneer cubes.

I have adapted this recipe of Paneer Do Pyaza from the book ‘100 Great Indian Recipes’ by Master Chefs Of India.

This recipe is not at all spicy and obviously has hints of sweetness due to the overdose of onions in it.

Fresh cream makes the curry rich and smooth while also beautifully balancing the tang from the tomatoes. Thus, people who love creamy, mild and less spiced food will love this Paneer Do Pyaza.

But according to what your likings are, you can increase the spice and heat in the dish by adding some red chili powder or cayenne pepper.

Paneer Do Pyaza can also be served as a starter or a side dish with a North Indian meal. This is one of those recipes that can be easily doubled or tripled and is good for Diwali parties or small gatherings at home.

How to make Paneer Do Pyaza

Blanch Onions & Tomatoes

1. Blanch halved or quartered 2 medium (75 to 80 grams) onions and 2 whole small to medium (75 to 80 grams) tomatoes in hot water. For this method, first heat water, as needed, in a pan until it begins to boil.

Add the onions and tomatoes in the hot water. Cook for a minute or two. Then, switch off the heat.

Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.

2. Drain and once the onions are cooled, separate into individual layers and keep aside. For large onion layers, chop into halves.

Sauté Blanched Onions

3. Heat 2 teaspoons butter in a pan. Add the onion layers and sauté till lightly browned from the edges.

Tip: Both salted butter and unsalted butter are fine. Instead of butter, you can also use ghee or oil.

4. Set side.

Chop Raw Onions & Blanch Tomatoes

5. Peel the skin from the blanched tomatoes and chop them finely. Also, peel, rinse and finely chop 2 small to medium (75 to 80 grams) onions.

If you measure, you will get about ½ cup finely chopped tomatoes and about ½ to ⅔ cup finely chopped onions.

Sauté Spices & Onions

6. Heat 1.5 tablespoon oil in the same pan. Keep the heat to low and add the whole spices listed below.

Sauté the spices for some seconds until aromatic and ensure you do not burn them.

• 1 inch cinnamon (true cinnamon and not cassia cinnamon)
• 3 green cardamoms
• 2 to 3 cloves
• 1 single strand of mace
• 1 medium or 2 small tej patta
• 2 to 3 dried red chilies (seeds can be removed if you prefer)

7. Add ½ to ⅔ cup finely chopped onions.

8. Sauté the onions on low to medium-low heat, stirring often, till golden.

Take care that they do not get burnt. So, you have to stir them often and do not leave them unattended.

Sauté Tomatoes

9. Add the finely chopped blanched tomatoes and mix well.

10. Then, add ½ teaspoon ginger-garlic paste. Mix the masala very well and sauté on low to medium-low heat until oil begins to release from the sides. The tomatoes should soften and be completely cooked.

Tip 1: To make a quick ginger-garlic paste (which I always do), simply crush ½ inch ginger and 2 small garlic cloves in a mortar-pestle.

Tip 2: If the tomatoes stick to the pan, add some splashes of water. Mix well and deglaze removing the stuck bits or ingredients. Continue to sauté.

11. Keep heat to low and add the following spice powders:

• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon black pepper powder
• 2 pinches of grated nutmeg or nutmeg powder
• ¼ teaspoon garam masala powder

Tip: You can also add red chili powder for some color and a bit of heat. Include about ¼ to ½ teaspoon red chili powder or cayenne, depending on your liking.

12. Mix the spice powders on low heat, thoroughly with the sautéed onions and tomatoes.

Make Paneer Do Pyaza

13. Add the blanched and sautéed onion layers. Mix and sauté on low heat for 2 minutes.

14. Now, add 250 grams cubed paneer.

I recommend adding homemade Paneer for best taste and texture.

15. Season with salt and mix everything gently but thoroughly.

16. Add ¼ cup light cream or low-fat cream.

Tip: If you have whipping cream or heavy cream, add 2 tablespoons of either.

17. Mix gently and cook for about 30 seconds to 1 minute. Then, turn off the heat.

18. Garnish with 1 to 2 tablespoons chopped coriander leaves, 1 teaspoon ginger juliennes and 1 tablespoon grated paneer. Serve Paneer Do Pyaza hot or warm.

Serving Suggestions

Paneer Do Pyaza pairs extremely well with Naan, Tandoori Roti or Pudina Paratha. Mostly whenever I make any paneer recipe at home, I usually serve it with Roti (Phulka). Any paneer curry or gravy paired with a roti or plain Paratha is a favorite with us.

You can also relish the flavors of this Paneer Do Pyaza with bread or dinner rolls. In fact, when you a have a North Indian lunch or dinner menu plan, you can include this Mughlai style paneer curry as a side dish.

Ingredient Notes & Substitutes

1. Paneer: For best results, make this recipe with fresh, homemade paneer. If using packaged paneer, I suggest to choose malai paneer. For frozen paneer, follow the package instructions, prior to adding in the gravy.
2. Onions: Use any variety of onions – red, white or yellow. In fact, small button onions and even pearl onions or shallots taste great in this recipe. But do not use scallions or green onions – the recipe will have a major makeover to it and will taste something else.
3. Tomatoes: If you do not have fresh tomatoes, use canned tomatoes or tomato puree. Do not blanch your canned tomatoes. Simply chop or crush them and add while cooking. You can add about ½ cup crushed canned tomatoes or ⅓ cup tomato puree.
4. Additional veggies: Bell pepper (red, yellow or capsicum) enhances the flavors of this dish. For a meaty texture and more protein, you can sauté, stir-fry or roast some button or cremini mushrooms separately. Add them along with the paneer.
5. Kasuri methi: For more restaurant style flavors and a nutty aroma, add about ½ teaspoon crushed kasuri methi.
6. Cream: I have used packaged cream here. But you can use malai (clotted cream that floats on the top of heated milk). For malai, you will need to whip it in a small blender until smooth, before adding.

More Tips

• Pan: It is best to make this dish in a heavy skillet or frying pan. So that the sautéed onion-tomato masala does not stick or get burnt on the surface of the pan.
• Pan frying paneer: If you like some crispy texture in the paneer, pan fry in some oil till light golden or golden.
• Consistency: This is a semi-dry dish. If you prefer a slight gravy consistency, add ¼ to ⅓ cup water and simmer before you add sautéed onions layers and paneer.
• Vegan options: If you are allergic to dairy, make the dish with tofu, oil and cashew cream or coconut cream.

FAQs

Paneer do Pyaza recipe from the blog archives was first published on October 2014.