Restaurant style paneer do pyaza|Yummy Foodie Recipes

Paneer do pyaza restaurant style recipe is a rich and tasty Mughlai dish of soft cottage cheese and plenty of onions in a creamy gravy. In this recipe, sliced onions are pan-fried with spices and crushed tomatoes, which compliments the soft and creamy taste of paneer. 

RESTAURANT STYLE PANEER DO PYAZA

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. It can serve with naan, tandoori roti, chapati, lachcha paratha and jeera rice or veg pulao.

More paneer gravy recipes as follow:

PALAK PANEER

PANEER MASALA

Recipe card for restaurant style paneer do pyaza recipe:

RESTAURANT STYLE PANEER DO PYAZA   PREP TIME: 10 MINUTES             COOK TIME: 20 MINUTES  TOTAL TIME:30 MINUTES CUSINE: MUGHLAI CUSINE AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS Marinade and frying veggies and paneer 2 teaspoon oil 200 gm paneer (cottage cheese) 2 medium size onion, sliced 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder ½ teaspoon black pepper powder ½  teaspoon crushed kasuri methi (dry fenugreek leaves) 2 tablespoon whisked curd Gravy Preparation ½ teaspoon caraway seeds (shahjeera) 1 bay leaf ( tej patta) 1 cinnamon stick (dalchini) 2 green cardamom (choti elaichi) 2 cloves (long) ½ inch ginger + 3 to 4 garlic - crushed to a paste in mortar-pestle or 2 teaspoon ginger garlic paste 1 or 2 green chillies, chopped 1 medium size onion, grated  2 medium size tomato, grated ¼ teaspoon turmeric powder 1 teaspoon kashmiri red chili powder or deghi mirch 1 teaspoon coriander powder 1 teaspoon garam masala 1 cup water 2 tablespoon fresh cream 2 tablespoon chopped coriander leaves for garnish salt as required PREPARATION For frying veggies and paneer Take 200 gms of cottage cheese cubes and add black pepper powder, red chilli powder, turmeric powder, salt and kasuri methi. Add 2 teaspoon of oil and mix it well. Now, add the whisked curd to the marinade. With the help of your hands, mix well so that paneer cubes are well coated with the marinade and keep it aside for 10 minutes.  Heat up a pan, add oil and add marinated paneer cubes to shallow fry. Once slightly golden brown, take out in a separate bowl and keep aside. Now, fry chunks of onion chunks and keep it aside. Making Paneer Do Pyaza In the same pan, add cumin seeds and let them crackle for a few seconds. Add bay leaf, cinnamon stick, cloves, and green cardamom and saute until it turns aromatic. Now add ginger garlic paste and grated onion and fry till translucent. Now add grated tomato or tomato puree and mix well. Add red chilli powder, turmeric powder and coriander powder and salt.  Saute till the oil starts to leave the sides of the paste. Now, add fried paneer cubes and onion chunks to the gravy. Add water to the gravy. Cover the pan tightly with a lid. Cook for 5 minutes on a low to medium flame or until the curry becomes thick and very little of it is left.  Add coriander leaves and kasuri methi to the gravy. After 5 minutes, the curry will separate oil and also thicken.You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time. Serve paneer do pyaza with naan, tandoori roti, chapati, lachcha paratha, malabar paratha and jeera rice or veg pulao.

How to make restaurant style paneer do pyaza with step by step photo

PREPARATION

For marinade and frying veggies and paneer

1. Take 200 grams of cottage cheese cubes and add black pepper powder, red chilli powder, turmeric powder, salt, oil and kasuri methi.

2. Add 2 teaspoon of oil and with the help of spoon, mix it well.

3. Now, add the whisked curd to the marinade.

    
4. With the help of your hands, mix well so that paneer cubes are well coated with the marinade and keep it aside for 10 minutes.

5. Heat up a pan, add oil and add marinated paneer cubes to shallow fry.

6. Once slightly golden brown, take out in a separate bowl and keep aside.

7. Now, fry chunks of onion chunks and keep it aside.

GRAVY PREPARATION

1.In the same pan, add cumin seeds and let them crackle for a few seconds.

2. Add bay leaf, cinnamon stick, cloves, and green cardamom and saute until it turns aromatic.

3. Now, add ginger garlic paste and onion fry till translucent.

4. Now add grated tomato or tomato puree and mix well.

5. Add red chilli powder, turmeric powder and coriander powder and salt. 

6. Saute till the oil starts to leave the sides of the paste.

7. Now, add fried paneer cubes and onion chunks to the gravy.

8. Mix well and add water to the gravy

9. Cover the pan tightly with a lid. Cook for 5 minutes on a low to medium flame or until the curry becomes thick and very little of it is left.

 10. Now, add chopped coriander leaves and garam masala to the gravy.

11. After 5 minutes, the curry will separate oil and also thicken.You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.

12. Serve paneer do pyaza with naan, tandoori roti, chapati, lachcha paratha, malabar paratha and jeera rice or veg pulao.