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