Paneer do pyaza recipe (or do piaza)- a Mughlai dish gets a North Indian twist by adding tomatoes to make it restaurant style. Here soft paneer cubes and sauteed onions are coated with semi-dry gravy.
1tablespoonHeavy whipping cream or fresh cream or malai
Instructions
Heat 2 teaspoons of oil in a pan on medium heat. Once hot add 1 ¼ cups cubed onion and let it cook till it gets translucent or light pink. Keep them little crunchy, do not overcook.
Remove it to another plate and keep it aside till needed.
Now heat remaining 2 teaspoons of oil in the same pan on medium heat.
Once hot add cumin seeds. Let them sizzle. Add cardamoms and sauté for 30 seconds.
Then add 1 cup of sliced onion and mix. Let it cook till it gets soft, translucent.
Then add ginger paste and garlic paste. Mix and let it cook for a minute
Then add chopped and pureed tomatoes.
Add salt and spice powders. 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 well.
Add paneer and cooked onions. Mix it very gently so paneer cubes do not break.
Add a ½ cup of water and heavy cream.
Mix it and let it simmer for 3-4 minutes.
Turn off the stove, paneer do pyaza is ready to serve.