paneer do pyaza recipe, how to make paneer do pyaza recipe

Jump to Recipe
paneer do pyaza recipe
paneer do pyaza recipe - soft succulent paneer cubes in a creamy semi dry gravy with double the amount of onions
4.91 from 10 votes
total time:
70minutes

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 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.

paneer do pyaza 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.

few more popular paneer recipes on the blog are:

paneer do pyaza recipe
4.91 from 10 votes
print

paneer do pyaza

paneer do pyaza recipe - soft succulent paneer cubes in a creamy semi dry gravy with double the amount of onions
course side dish
cuisine mughlai, north indian
prep time 40 minutes
cook time 30 minutes
total time 1 hour 10 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

main ingredients for 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 (adrak lahsun ka paste)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • ¼ teaspoon garam masala powder
  • 2 pinches of nutmeg powder (jaiphal 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 for paneer do pyaza

  • 1 inch cinnamon (dalchini)
  • 3 green cardamoms (hari elaichi or choti elaichi)
  • 2 to 3 cloves (lavang)
  • 1 single strand of mace (javitri)
  • 1 medium tej patta or 2 small tej patta (indian bay leaf)
  • 2 to 3 dry red chilies (sookhi lal mirch)

for garnish

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

how to make paneer do pyaza

preparation for paneer do pyaza

  1. peel and rinse the onions. rinse the tomatoes. halve or quarter the onions. 

  2. you can also use pearl or button onions instead of regular onions

  3. 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. 

  4. add the onions and tomatoes and let them cook for a minute or two. then switch off the flame. 

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

  6. drain and once the onions are cooled, remove the individual onion layers and keep aside.

making paneer do pyaza

  1. heat 1 tsp butter in a pan. 

  2. add the onion layers and saute till they are lightly browned from the edges. keep aside.

  3. peel the skin from the blanched tomatoes and chop them finely. also chop two medium onions finely.
  4. heat oil in the same pan. add whole spices - cinnamon, cardamoms, cloves, mace, bay leaf and dry red chilies. saute the spices till aromatic.
  5. add chopped onions. stir and saute the onions till they become golden.
  6. 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. 

  7. the tomatoes should soften and be completely cooked.

  8. add ground spices - coriander powder, cumin powder, turmeric powder, black pepper powder, nutmeg powder and garam masala powder. 

  9. 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.

  10. stir the spices very well. then add the blanched & sauteed onion layers. stir and saute for 2 minutes.
  11. then add paneer cubes.
  12. season with salt and stir everything well. cook the paneer for about 2 minutes.
  13. add low fat cream. stir gently and cook for a minute. 

  14. you can also add kasuri methi. add about 1/2 tsp of crushed kasuri methi (dry fenugreek leaves).

  15. garnish paneer do pyaza with coriander leaves, ginger julienne or some grated paneer.

  16. serve paneer do pyaza hot or warm with chapatis, rotis or naan.

TRENDING NOW

preparation 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 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 paneer do pyaza 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

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

50 comments/reviews

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Sir i’m a third commi of north indian curry section.have i use this method in my hotel?

    • yes you can.

  9. 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.

  10. Nice way to tell the recipes

    • thanks sapna

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible