paneer do pyaza recipe, how to make paneer do pyaza recipe

paneer do pyaza recipe with step by step photos – a rich mughlai dish of succulent cottage cheese and plenty of onions in a creamy gravy.

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. so basically there will be a good amount of onions in this dish. so if you like onions, then this dish is for you. there are some vegetarian do pyaza recipes, which are well known like bhindi do pyaza and mushroom do pyaza.

in this paneer do pyaza recipe, there is a slight crunch of the blanched onions added, in an otherwise smooth gravy, along with the soft paneer cubes. this curry is not spicy and has hints of sweetness from the onions & cream, coupled with a slight tang from the tomatoes. hence good for folks who cannot tolerate spicy food. however, if you want you can increase the spice level by adding red chili powder.

paneer do pyaza can also be served as starter or a side dish. this is one of those recipes that be easily doubled or tripled and will be good for diwali parties or gatherings.

this recipe has been adapted from the book 100 great indian recipes (India | US). few more popular paneer recipes on the blog are paneer butter masala, kadai paneer, palak paneer, matar paneer, tawa paneer masala and paneer jalfrezi.

paneer do pyaza goes extremely well with naan, tandoori rotis or phulkas. mostly whenever i make any paneer recipe, i usually serve it with naan or chapati. the combo of chapati and a paneer dish is a favorite at home.

lets begin easy step by step paneer do pyaza recipe:

1. 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.

2. drain and once the onions are cooled, remove the individual onion layers and keep aside.

3. heat 1 tsp butter in a pan. add the onion layers and saute till they are lightly browned from the edges.

4. keep them aside.

5. peel the skin from the blanched tomatoes and chop them finely. also chop two medium onions.

6. heat oil in the same pan. add whole spices – cinnamon, cardamoms, cloves, mace, tej patta and dry red chilies. saute the spices till aromatic.

7. add chopped onions.

8. stir and saute the onions till they become golden.

9. add tomatoes and stir.

10. 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.

11. 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.

12. stir the spices very well.

13. then add the blanched & sauteed onion layers. stir and saute for 2 minutes.

14. then add paneer cubes.

15. season with salt and stir everything well. cook the paneer for about 2 minutes.

16. add low fat cream. i used amul cream.

17. stir gently and cook paneer do pyaza for a minute.

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

if you are looking for more paneer recipes then do check shahi paneer, paneer makhanwala, paneer pulao, paneer tikka on stove top, paneer barfi and paneer kheer recipe.

paneer do pyaza recipe details below:

paneer do pyaza recipe

Total time

1 hour 10 mins

paneer do pyaza recipe - soft succulent paneer cubes in a creamy semi dry gravy with double the amount of onions

Author: dassana

Recipe type: side

Cuisine: mughlai, north indian

Serves: 3-4

Ingredients

• 250 gms paneer/cottage cheese
• 2 medium sized onions for blanching and sauteing, 75 to 80 gms, you can also add 5 to 6 button onions or small pearl onions
• 2 medium sized onions, finely chopped, 75 to 80 gms, about ½ to ⅔ cup finely chopped onions
• 2 medium tomatoes, 75 to 80 gms
• ½ inch ginger + 2 small garlic cloves, made into a paste in a mortar-pestle or ½ tsp ginger garlic paste
• ¼ tsp turmeric powder/haldi
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera powder
• ¼ tsp black pepper powder
• ¼ tsp garam masala powder
• 2 pinches of nutmeg powder/jaiphal powder
• 3 tbsp low fat cream, 25% to 35% fat
• 1 tsp butter for sauteing the blanched onions
• 1.5 tbsp oil for the remaining gravy
• salt as required

whole spices:

• 1 inch cinnamon/dal chini
• 3 green cardamoms/hari elaichi or choti elaichi
• 2 to 3 cloves/lavang
• 1 medium bay leaf or 2 small bay leaves/tej patta
• 2 to 3 dry red chilies
• 1 single strand of mace/javitri

for garnish:

• 1 tsp ginger julienne (optional)
• ½ to 1 tbsp chopped coriander leaves
• 1 to 2 tsp grated paneer/cottage cheese

Instructions

1. 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
2. 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.
3. drain and once the onions are cooled, remove the individual onion layers and keep aside.
4. heat 1 tsp butter in a pan. add the onion layers and saute till they are lightly browned from the edges. keep aside.
5. peel the skin from the blanched tomatoes and chop them finely. also chop two medium onions finely.
6. heat oil in the same pan. add whole spices - cinnamon, cardamoms, cloves, mace, bay leaf and dry red chilies. saute the spices till aromatic.
7. add chopped onions. stir and saute the onions till they become golden.
8. 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.
9. 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 ¼ to ½ tsp of red chili powder can be added, depending on your taste.
10. stir the spices very well. then add the blanched & sauteed onion layers. stir and saute for 2 minutes.
11. then add paneer cubes.
12. season with salt and stir everything well. cook the paneer for about 2 minutes.
13. add low fat cream. stir gently and cook for a minute. you can also add kasuri methi. add about ½ tsp of crushed kasuri methi/dry fenugreek leaves.
14. garnish with coriander leaves, ginger julienne or some grated paneer.
15. serve paneer do pyaza hot or warm with chapatis, rotis or naan.

3.2.2802

Categories

Select CategoryAndhra RecipesAwadhi CuisineBaby FoodBaked SnacksBengali RecipesBeveragesBread RecipesChutneysCooking Tips & MethodsCulinary TermsDal RecipesDessertsEgg RecipesEggless CakesFasting RecipesFestival RecipesgeneralGoan RecipesGujarati RecipesHyderabadi CuisineIndian Breads & ParathasIndian Breakfast RecipesIndian CurriesIndian Street FoodIndian Vegetable RecipesIndo-Chinese RecipesInternational CuisinesKarnataka RecipesKashmiri RecipesKerala RecipesKids RecipesKonkani RecipesLow Fat RecipesMaharashtrian RecipesMalvani RecipesMicrowave RecipesMughlai RecipesNo Onion No GarlicNorth Indian RecipesPaneer RecipesParsi RecipesPickles-Sauces-DipsPunjabi RecipesRajasthani RecipesRegional Indian CuisineRice RecipesSindhi RecipesSouth Indian RecipesSpiritual CornerStarters & SnacksSummer RecipesTamil NaduTiffin RecipesVegan RecipesVegan Sweets & Desserts

via Veg Recipes of India http://ift.tt/1veHiou

Put the internet to work for you.

Turn off or edit this Recipe