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.
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:
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.
2. Drain and once the onions are cooled, remove the individual onion layers and keep aside.
3. Heat 1 tsp butter in a pan. Add the onion layers and saute till they are lightly browned from the edges.
4. Keep them aside.
5. Peel the skin from the blanched tomatoes and chop them finely. Also, chop two medium-sized onions.
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.
7. Add 2 medium-sized finely chopped onions (approx 75 to 80 gms, about ½ to ⅔ cup finely chopped onions).
8. Stir and saute the onions till they become golden.
9. Add 2 medium sized chopped tomatoes (75 to 80 gms) and stir.
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.
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.
12. Stir the spices very well.
13. Then add the blanched & sauteed onion layers. Stir and saute for 2 minutes.
14. Then add 250 grams paneer cubes.
15. Season with salt and stir everything well. Cook the paneer for about 2 minutes.
16. Add 3 tbsp low-fat cream. I used amul cream.
17. Stir gently and cook for a minute.
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.
Few more popular paneer recipes
If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.
If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.
Like this Recipe?
Pin it Now to Remember it Later
paneer do pyaza
By Dassana Amit
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.
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Cccc(
Hello mam . Why have you removed step by step pictures in all the recipes 😮 ? Hope you will be uploading them again .
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.
Dear mam, i tried ur recipe today & it turned to be a jhkkkkkaaaas hitt.
Thanku so much mam for this nice recipe. Lots of love……!
Welcome Prabha. Thanks for sharing your positive feedback on paneer do pyaza recipe.
Feeling it very easy I had a lot of onions & only paneer & was worried what to make out of paneer without peas & mushroom. Then I tried paneer do pyaaza & found it easy & really tasty..
Swapnil, nice to know that you liked the dish.
this recipe is awesome…my family lvd a lot…
thanks for the feedback priyanka.
Made this recipe for a second time. Came out better because last time I accidentally increased the spice measurements. This time I also made it with simla mirch. I fried diced simla mirch along with the onion slices and then added it to the dish. Has turned out really well. Love following your food blog for the delicious veg recipes and the step-by-step process.
thank a lot urvashi for this positive review. adding shimla mirch is a good idea, taste wise as well as health wise.
Can we skip nutmeg powder
yes you can skip nutmeg powder.
Hi, can we add malai instead of cream.
yes you can add malai. but just beat the malai with a spoon or in a small mixer before till it becomes smooth. note that the malai should be cold and chilled, before you beat it in a mixer.
Amit sir… I m a new comer in the kitchen…
I found very easy steps in your recipes…
It will help me a lot in cooking tasty dishes.
glad to know humera being a beginner you still found the recipes easy. our food blog is meant to help all amateur and beginners in cooking and you are welcome.
Can we skip the last process of adding cream? If yes what is the substitute for cream?
rumana, skip adding. substitute is to add some milk but it will be a thin gravy.
Myself a new homemaker, convey my sincere thanks to you for helping me out with difficult recipes made easy explained step by step cooked in short time , allowing me to juggle my job and family smoothly . Thank you once again .
welcome tania. glad to know this. thanks for sharing positive feedback.
Hey,
Can’t say thank you enough. I have some friends over for lunch and wanted to do something different. Being a maharashtrian and living in Bangalore I always like to do one Maharashtrian dish and one popular one. so Paneer Do pyaaza a did the trick, and of course there will be Surti Dal, which is a family favourite too.
From one Mumbai Girl to another..
Thanks for making life sooo easy…..
welcome sheetal. glad to know this. even i am fond of both maharashtrian and gujarati food. simple to make and delicious too.
Hi dassana… I m a big fan of ur recipes… I have tried many of them and all were
Awesome.. thanks for posting so many recipes n mostly all of dem
are easy to prepare also….
thanks shuchi for sharing positive review on recipes. glad to read your feedback.
Hi Dassana,i made this recipe yesterday and it came out very well.loved it.thanks for posting it in such a good way that its easy for us to make it.
thanks pushpdeep for sharing positive feedback.
Sir i’m a third commi of north indian curry section.have i use this method in my hotel?
yes you can.
Delicious recipes….dis is d best site ….nd step by step is d best method ….thanks a lot ….
welcome prachi. thanks for sharing positive feedback.
Nice way to tell the recipes
thanks sapna
This is the best recipes site i ever used. I love it. There is so many regular dishes u can try at home. Restaurant style food at home. Thanks. Step by step is the best part.
welcome swagati. thanks for sharing this sweet feedback.
Since i started to cook after [email protected] i followed your step by step reciepes. I made atleast 20dishes and iam thankful to you that all dishes came out well and my family members enjoyed every bit. This dish also a great dish and i will try sunday evng. Once again thanks for the way you are explaining us
welcome madhav ji. glad to know that all the recipes turned out well. nice to know that you have picked up cooking so well. its a good creative activity. wishing all the best.
This is a really good recipe …i tried it exactly as described and it was delicious . I also made the paneer at home . Can u upload a recipe for kashmiri dum aloo ? I also made dal bukhara , that too was awesome . Keep up the good work . Keep posting delicious recipes ! Although i am a bengali and eat fish and meat quite often … I have decided to take break from non veg food and eat vegetarian for a few weeks .
thanks sanjukta for sharing positive feedback on recipes. i have already shared kashmiri dum aloo recipe on the blog.
very nice recipe…i made gravy according to myself but the idea of blanching onions and adding whole spices is appreciable…great work…thanks!
welcome malvika
Delicious recipe. Just loved it. will surely try to make it…
thanks shreya
Can we add gravy to this?
this is a semi dry preparation. for gravy, the recipe will change.
wonderful recipe..hats off!!
ur step by step recipe made me successfl in paneer recipe..evry1 just loved it….
thanks tusha. glad to know this.
Hey ,it’s Sunday afternoon..all the ingredients for a paneer frankie are ready and prepped up in my kitchen..I stumble upon your recipes on vegrecipesofindia.com, and I’m so utterly delighted to read your recipes with all the step by step photos..I have used your malai paneer recipe for my frankie base..and we just loved it.going to follow your recipes now on..they are awesome!
thanks nehal for the feedback and also sharing that you made the recipe as a frankie filling. good to know all of you liked the dish.
I love this recipe! Very detailed, and introduces me to a paneer dish I’ve never heard of. I’m excited!
thanks.
this dish looks so simple and yummy we pay so much in restaurants to have this, but its so easy and economic to make at home, i will for sure try this at home 🙂
thanks Dasanna.. 🙂
welcome deepti. most of the paneer recipes that we pay for in restaurants are surprisingly easy to prepare. do try.