Restaurant-Style Paneer Mushroom Do Pyaza: Easy & Delicious Recipe

Updated at: 12/05/2025

Indulge in the rich and savory flavors of Restaurant-Style Paneer Mushroom Do Pyaza, a dish that effortlessly elevates a simple weeknight meal into a culinary masterpiece. This recipe brings the authentic taste of a restaurant-quality curry right to your kitchen, without the hassle of complicated techniques or hard-to-find ingredients. The creamy paneer (Indian cheese) and earthy mushrooms are perfectly complemented by a vibrant onion-based gravy, a hallmark of the "Do Pyaza" (two onions) preparation. The fragrant blend of spices creates a symphony of taste, leaving you wanting more.

This delicious recipe balances the creamy texture of paneer with the subtle earthiness of mushrooms, all beautifully tied together in a rich, flavorful onion gravy. Get ready to tantalize your taste buds with this easy-to-follow recipe; let's dive into the step-by-step guide to create your own restaurant-quality Paneer Mushroom Do Pyaza.

Tools Needed

  • Pan
  • Knife
  • Bowl
  • Mixer grinder
  • Manual chopper (optional)

Ingredients

  • Mustard oil
  • Amul paneer
  • Onion
  • Mushrooms
  • Dry red chili: 1
  • Bay leaf: 1
  • Garam masala (cinnamon, black pepper, cloves, cardamom)
  • Tomatoes: 2 medium
  • Red chili powder: 1 teaspoon
  • Ginger-garlic-green chili paste
  • Salt
  • Turmeric
  • Coriander powder
  • Cumin powder
  • Chicken masala or vegetable masala
  • Water

Step-by-Step Instructions

Step 1. Prepare Paneer and Vegetables

  • Heat mustard oil in a pan. Cut Amul paneer into cubes (size depends on preference).
  • Fry the paneer cubes until lightly golden brown. Alternatively, you can use raw paneer.
  • After frying, immediately place the paneer in a bowl of water to keep it soft. This water can be used in the gravy later.
  • Peel and roughly chop the onions. Sauté the peeled onion skin in the same oil until slightly transparent.
Heat mustard oil in a pan. Cut Amul paneer into cubes (size depends on preference).Fry the paneer cubes until lightly golden brown. Alternatively, you can use raw paneer.After frying, immediately place the paneer in a bowl of water to keep it soft. This water can be used in the gravy later.Peel and roughly chop the onions. Sauté the peeled onion skin in the same oil until slightly transparent.
Prepare Paneer and Vegetables
  • Add more oil to the pan. Wash the mushrooms thoroughly and cut them as desired. Fry the mushrooms until lightly browned.
Add more oil to the pan. Wash the mushrooms thoroughly and cut them as desired. Fry the mushrooms until lightly browned.
Prepare Paneer and Vegetables

Step 2. Create the Onion-Tomato Gravy

  • In a pan, heat oil and add whole spices (dry red chili, bay leaf, garam masala).
  • Add the roughly chopped onions and sauté until golden brown.
  • Add the tomato puree (blend 2 tomatoes with red chili powder).
  • Cook the tomato puree until it reduces to half. Add ginger-garlic-green chili paste, salt, turmeric, and other spices (coriander, cumin, chicken/vegetable masala) to taste.
Prepare the gravy: In a pan, heat oil and add whole spices (dry red chili, bay leaf, garam masala).Add the roughly chopped onions and sauté until golden brown.Add the tomato puree (blend 2 tomatoes with red chili powder).Cook the tomato puree until it reduces to half. Add ginger-garlic-green chili paste, salt, turmeric, and other spices (coriander, cumin, chicken/vegetable masala) to taste.
Create the Onion-Tomato Gravy

Step 3. Combine and Simmer

  • If the gravy is too dry, add some water (preferably the water from the soaked paneer).
  • Add the fried paneer, sautéed onion, and fried mushrooms to the gravy.
  • Cook on high heat for 2-3 minutes, stirring constantly, until everything is well combined and heated through. Add more water if needed (use warm/hot water).
If the gravy is too dry, add some water (preferably the water from the soaked paneer).Add the fried paneer, sautéed onion, and fried mushrooms to the gravy.Cook on high heat for 2-3 minutes, stirring constantly, until everything is well combined and heated through. Add more water if needed (use warm/hot water).
Combine and Simmer

Step 4. Garnish and Serve

  • Garnish and serve with roti, rice, puri, or your preferred accompaniment.
Garnish and serve with roti, rice, puri, or your preferred accompaniment.
Garnish and Serve

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • Adjust the spice level according to your preference. Use Kashmiri red chili for color without excessive heat.
  • Using the water from the soaked paneer adds flavor to the gravy.
  • Always stir the gravy while cooking on high heat to prevent burning.
  • Add warm or hot water if you need to adjust the gravy consistency.

Nutrition

  • Calories: approximately 400-500
  • Fat: 25-35g
  • Carbs: 20-30g
  • Protein: 15-20g

FAQs

1. Can I use frozen mushrooms instead of fresh?

Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the pan to prevent excess moisture.

2. What can I substitute for paneer?

Tofu can be a good vegetarian substitute, though the texture will be slightly different. Chicken or other firm proteins could also work for a non-vegetarian version.

3. How can I make this dish spicier?

Add more green chilies or a pinch of red chili powder to adjust the spice level to your preference. You could also use a spicier type of chili powder.


There you have it – your very own restaurant-quality Paneer Mushroom Do Pyaza, made effortlessly at home. This recipe is a delightful blend of textures and flavors, perfect for impressing family and friends. Enjoy the delicious outcome of your culinary adventure!