Paneer Do Pyaza, meaning "paneer with two onions," is a delightful Indian dish that elegantly balances the creamy richness of paneer cheese with the sweet and savory flavors of caramelized onions. This recipe elevates a simple combination into a culinary masterpiece, showcasing the versatility of paneer and the magic of slow-cooked onions. The fragrant blend of spices, carefully layered to build a complex profile, creates a symphony of taste that will tantalize your taste buds. Imagine tender paneer cubes enveloped in a luscious, onion-based gravy, seasoned perfectly to perfection. It's a dish that's both comforting and sophisticated, perfect for a weeknight dinner or a special occasion.
This recipe emphasizes achieving the perfect balance of sweet, savory, and spicy notes, resulting in an unforgettable culinary experience. Ready to embark on this flavorful journey? Let's dive into the detailed, step-by-step instructions below to create your own delicious Paneer Do Pyaza.
Tools Needed
- Pan
- Grinder (optional)
Ingredients
- Paneer: 100 grams
- Onion: 3 medium
- Tomato: amount equal to onions
- Fresh Curd: 1/2 bowl
- Green Chili: to taste
- Coriander Powder: 1/2 teaspoon
- Turmeric Powder: a pinch
- Cumin Seeds: 1 teaspoon
- Fennel Seeds: 2 teaspoons
- Ghee: null
- Oil: null
- Green Cardamom: null
- Big Cardamom: null
- Cinnamon: null
- Cloves: null
- Black Peppercorns: null
- Garlic-Ginger Paste: 1 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): null
- Fresh Cream: null
- Salt: to taste
- Green Coriander: finely chopped
Step-by-Step Instructions
Step 1. Preparing the Paneer and Aromatics
- Cut paneer into square or rectangular pieces. Finely chop two onions. Slice the third onion into layers.
- Lightly roast cumin and fennel seeds, then grind into powder.
- In a separate pan, fry the roasted cumin-fennel powder.
- Add paneer to the cumin-fennel powder and fry lightly. Add turmeric and Kashmiri chili for color.
Step 2. Making the Gravy Base
- Heat ghee and oil in a pan. Add whole spices (cardamom, cinnamon, cloves, peppercorns) and fry.
- Add finely chopped onions and fry until brown. Add chopped tomatoes and cook until soft.
- Add garlic-ginger paste and fry until the rawness is gone.
- Add the spiced curd and fry until oil separates.
- Stir in Kasuri Methi and fresh cream, frying until the cream is cooked.
- Add hot water to adjust gravy consistency.
Step 3. Cooking the Paneer and Combining
- Mix the layered onions with the paneer and cook lightly.
- Add green chilies.
- Add the paneer mixture to the gravy and simmer for 2-3 minutes.
Step 4. Finishing Touches and Serving
- Mix curd with green chilies, coriander powder, and turmeric.
- Stir in finely chopped green coriander.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Adding spices to curd prevents curdling and burning.
- Adding salt while frying onions helps them cook faster.
- Ensure tomatoes are cooked well for best flavor.
- Use hot water to adjust gravy consistency.
Nutrition
- N/A
FAQs
1. Can I use frozen paneer?
It's best to use fresh paneer for the best texture and taste. If using frozen, thaw it completely and pat it dry before cooking.
2. What type of onions should I use?
Regular yellow onions are ideal for this recipe. Their sweetness develops beautifully during the caramelization process.
3. Can I adjust the spice level?
Absolutely! Adjust the amount of chili powder or green chilies to your preferred level of spiciness. Start with less and add more to taste.
Your aromatic and flavorful Paneer Do Pyaza is now ready to be enjoyed! Serve it hot with naan, roti, or rice for a complete and satisfying meal. We hope you enjoyed this recipe from Ayesha's Kitchen and that it becomes a new family favorite.