paneer do pyaza recipe
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4.89 from 9 votes

paneer do pyaza

paneer do pyaza recipe - soft succulent paneer cubes in a creamy semi dry gravy with double the amount of onions
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: side dish
Cuisine: mughlai, north indian
Servings: 3 to 4
Author: Dassana Amit


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)


preparation for paneer do pyaza

  • 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 paneer do pyaza with coriander leaves, ginger julienne or some grated paneer.
  • serve paneer do pyaza hot or warm with chapatis, rotis or naan.