Paneer do pyaza is Punjabi semi dry curry recipe. For my non-Indian reader; Paneer = Indian Cheese, do = double, pyaza = onion. So basically it is paneer curry with double quantity of onions.
In this recipe, onions are added in two different ways for different taste and texture. One is cubed onions which are cooked separately by keeping little crunchy and added at the last in the curry. This gives nice texture and crunch to the dish. Second is sliced onions which are cooked along with gravy and cooked till they are soft. And in this adds unique flavor to the gravy.
Recently I have shared bhindi do pyaza recipe, in that recipe there are only okra and onions in the subzi. But this paneer do pyaza I have added some tomatoes too to make this curry moist with very little gravy.
This is semi dry kind of gravy. All the masala and cooked tomatoes will coat the paneer and onion cubes. This paneer will absorb those flavors and make it delicious. I have added some cream at the end to make it restaurant style which gives nice creamy taste to the curry. I saw this recipe on Food Food channel show, and noted down the recipe that time. Last week I get the chance to make it and dear husband just loved it.
- Paneer – 4 oz (115 grams), cut into cubes
- Oil – 2 teaspoons + 2 teaspoons
- Onions – 1+1 medium, 1 medium or 1 ¼ cups cut into big chunks and separated & 1 medium or 1 cup sliced
- Cumin seeds – 1 teaspoon
- Green cardamom – 2
- Ginger paste – 1 teaspoon
- Garlic paste – 1 teaspoon
- Tomatoes – 1 + 2 medium, 1 medium or ¾ cups chopped & 2 medium or 1 ¼ cups pureed
- Turmeric powder – ¼ teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – ½ teaspoon
- Red chili powder – 1 teaspoon
- Kasoori methi (dried fenugreek leaves) – 1 teaspoon
- Salt – to taste
- Garam masala – ½ teaspoon
- Water – ½ cup
- Heavy whipping cream (Malai) – 1 tablespoon
- Heat 2 teaspoons of oil in pan on medium heat. Once hot add 1 ¼ cups cubed onion.
- And let it cook till it gets translucent or light pink. We do not want to cook all the way through, keep it little crunchy.
- Remove it to another plate and keep it aside till needed.
- Now heat remaining 2 teaspoons of oil in pan on medium heat. Once hot add cumin seeds. Let them sizzle. Add cardamoms and let it sauté for 30 seconds.
- Then add 1 cup of sliced onions. Mix it.
- Let it cook this it gets light brown in color.
- Then add ginger paste and garlic paste.
- Mix and let it cook for 30 seconds or till the raw smells goes away.
- Then add chopped and pureed tomatoes. Mix well.
- Add salt and spices (turmeric powder, red chili powder, coriander powder, cumin powder, kasuri methi).
- Mix well.
- Let it cook till all the moisture is evaporated and oil starts to leaves from the sides.
- Then add garam masala and mix it.
- Add paneer and cooked, cubed onions.
- Mix it very gently so paneer cubes do not break.
- Add ½ cup of water and mix.
- Add cream or malai.
- Mix it and let it cook for 3-4 minutes. And serve.
Shelf life – once cools completely, it can be refrigerated up to 3 days in air tight container.
Serving suggestions – Serve with roti, paratha or naan and have some salad or masala chaas on