Paneer Do Pyaza

The term Do Pyaza literally means where the dish uses onions cut in two different ways. In this recipe, the onions are chopped fine while preparing the gravy and sliced into petals for the final seasoning. This is an absolutely delicious and easy to make recipe which goes well with Naan, roti or even bread. Once you get the gravy ready, any vegetable of choice can be sauteed in it. My favourite are Paneer and potatoes, though okra or even mushrooms too taste equally good.


200 gms Paneer

2 medium sized onions chopped fine

2 large tomatoes chopped roughly

1 small Capsicum sliced roughly

7 cashewnuts

2 tbsps oil

1 tsp Jeera/ cumin seeds

3 cardamom

7 pepper corns

1 inch piece of dalchini/ cinnamon

2 tbsps Dhania/ Coriander powder

1 tsp Jeera/ Cumin powder

1/4 tsp Haldi/ turmeric powder

2 tbsps Kashmiri chilly powder

1 tsp sugar


For the final tempering:

1 tbsp oil

1 tbsp Ghee/ clarified butter

1 black cardamom

1 tbsps ginger garlic paste

2 tbsps finely chopped coriander leaves for garnishing.


Cut the paneer into cubes. Wash it and keep aside. Heat oil in a pan and add the cumin seeds, pepper corns, cardamom and cinnamon. Once they pop, lower the heat to medium, add the finely chopped onions and roast till they turn pink. Add the capsicum and cashewnuts, toss and then add the coriander, cumin , turmeric and chilly powders. Toss for a few seconds and then tip in the tomatoes, sugar and salt. Roast for a couple of minutes till the tomatoes wilt. Pour in two glasses of water and increase heat. Bring to a boil and cover and cook the mixture till the tomatoes are well cooked. Allow to cool and blend it fine. Keep this gravy aside.

Heat the oil and ghee mixture in a pan. Add the large cardamom and then the onions and ginger garlic paste. Saute on a medium flame till the onion petals turn transparent and the raw smell of the ginger garlic paste is gone. Drop in the paneer pieces and toss for a couple of minutes. Add the prepared gravy and mix thoroughly. Cover and cook for just a couple of minutes. Garnish with coriander leaves and serve hot.

This measurement serves three.

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