Indian Food

Paneer Do Pyaza

Paneer is a fresh cheese that is made by curdling milk with lemon juice or vinegar. It can be eaten alone, in a curry dish, or used to make other dishes like this paneer do pyaza.

Paneer Do Pyaza is a Bangladeshi dish that includes paneer, onion, tomato, and green peas. The word pyaza means to mix.

Paneer do Pyaza is a famous and popular paneer dish served in Indian restaurants. Paneer and onion cubes are cooked with spices and herbs in a delicious onion, tomato, and cashew sauce. This is a restaurant-style paneer meal with Mughlai flavors that is extremely flavorful.

Paneer is a popular ingredient in Indian cuisine. Paneer is a great substitute for cheese, especially when making a vegetarian version of a non-vegetarian meal. Meat is substituted with paneer in this Do pyaza meal, making this Restaurant style Paneer Do pyaza a wonderful vegetarian paneer dish with Mughlai flavors.

The texture of this delicious paneer dish is semi-dry. It goes well with naan or paratha, and the creamy sauce that coats the paneer and onion pieces is very tasty.

This paneer curry is simple to prepare yet tasty and flavorful. Try this paneer do pyaza recipe if you want to create a restaurant-style curry. 

What Exactly Is Do Pyaza?

Do Pyaza translates to “two pyaz” or “double pyaz.” The word “do” means “two” or “double,” while “pyaza” means “onions.” This is a meal in which the onions are added twice, for a total of nearly double the quantity of onions. Do pyaza is a dish that originated in Mughlai cuisine and is often prepared with beef. 

This Paneer Do pyaza is a vegetarian take on the traditional Do pyaza meal. And, since onions are added at two stages of cooking, there are a lot of onions in this dish.

I cook the onion cubes separately and add them just before the curry is finished. Finely sliced onions are used to make gravy.

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Ingredients for Paneer Do Pyaza

To create this meal, use red onions instead of white onions. 

Paneer, often known as Indian cottage cheese, is a kind of cheese made in India. You may use store-bought paneer or create your own. The best paneer is prepared from scratch. This is how I prepare paneer in my kitchen. 

Tomatoes: ripe red tomatoes

Cashew Paste is made by soaking cashews for 2-3 hours before grinding them into a paste. 

Cumin, salt, turmeric, red chilli powder, coriander powder, kasuri methi, and kitchen king masala are some of the spices and herbs used.

Chilies (green) 

You may use either oil or ghee, depending on your choice. 

Paneer do Pyaza: A Step-by-Step Guide

Ingredient Preparation 

Peel the onion and cut it into quarters or six pieces. The onion layers must be separated and used in this recipe.

Finely chop the onions and set them aside.

Peel the tomatoes and purée them in a mixer grinder until smooth.

Paneer should be cut into 1 inch squares. In a skillet, heat 1 tablespoon of oil or ghee and add paneer cubes. Fry them up. 

Fry the sliced and separated onions in the same pan. Remove them and set them away.

Making Paneer Do Pyaza Gravy 

Add one tablespoon of oil and cumin after that.

Allow for a few seconds for the cumin to crackle. During this time, keep the heat on low to medium.

Sauté the finely chopped onions until they are light brown.

Turmeric, salt, Kashmiri red chili powder, and coriander powder are now added.

Add fresh tomato puree to the masalas and fry them.

Cook until the masala begins to release oil from the pan. 

Add the cashew paste and continue to cook the masala for a few minutes.

Add 2-3 tablespoons of water to the masala, mix well, and then add the green chilies. 

Cook, covered, for a few minutes, or until the oil begins to float to the top.

Now toss in the paneer and onions that have been cooked.

Masalas should be well mixed and coated.

Kitchen king masala and crushed kasuri methi 

Add another 12 cup of water.

Cook for a few minutes with the lid on. 

Paneer do pyaza in the manner of a restaurant is ready.

1631186828_271_Paneer-Do-Pyaza 

Notes & Suggestions for the Recipe

Never use canned tomato puree for this dish; instead, use fresh tomato puree.

People have been known to add capsicum or bell peppers. Capsicum is not traditionally used in do pyaza dishes. You may add it if you like the flavor.

If you don’t have any kitchen king masala on hand, you may use mild curry powder or 12 tablespoons garam masala. Use kitchen king masala mix for a restaurant-style flavor.

How to Veganize It

You can prepare Tofu do pyaza if you don’t consume paneer or eat dairy-free meals. I start by making the paneer do pyaza gravy, then remove a part of it and add tofu chunks to his portion at the end.

So, if you don’t consume dairy or want to create a vegan version, you may replace the paneer with tofu and top it with cashew cream. 

Serving Suggestions for Paneer Gravy

With fresh chapati, Dal paratha, Mughlai paratha, Naan or Laccha paratha, or masala paratha, serve this paneer do pyaza. It goes well with steaming rice, mixed vegetable pulao, or jeera rice.

Storage

This meal may be stored in the refrigerator for up to two days. Paneer curries freeze nicely, so after cooling, store it in a freezer-safe container or storage bag. Paneer do pyaza may be frozen for up to 10 weeks.

Thaw it on the kitchen counter for 1-2 hours or in the fridge side of the refrigerator overnight before serving. Microwave for a few minutes, then eat while it’s still hot. 

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Recipe

1631186829_14_Paneer-Do-Pyaza

Recipe for Paneer Do Pyaza

Paneer do Pyaza is a famous and popular paneer dish served in Indian restaurants. Paneer and onion cubes are cooked with spices and herbs in a delicious onion, tomato, and cashew sauce. This is a restaurant-style paneer meal with Mughlai flavors that is extremely flavorful.

Rate

Curry is the main course.

Indian food, indian cuisine, indian cuisine, indian cuisine, indian cuisine, indian

Time to Prepare: 10 minutes

30 minutes to prepare

4 servings

1x2x3x

Instructions

Ingredient Preparation 

  • Peel the onion and cut it into quarters or six pieces. The onion layers must be separated and used in this recipe.

  • Finely chop the onions and set them aside.

  • Peel the tomatoes and purée them in a mixer grinder until smooth.

  • Paneer should be cut into 1 inch squares. In a pan, heat 1 tablespoon oil or ghee and add paneer cubes. Fry them up. 

  • Fry the sliced and separated onions in the same pan. Remove them and set them away.

  • After that, drizzle with one tablespoon of oil and season with cumin.

  • Allow for a few seconds for the cumin to crackle. During this time, keep the heat on low to medium.

  • Sauté the finely chopped onions until they are light brown.

  • Turmeric, salt, Kashmiri red chili powder, and coriander powder are now added.

  • Add fresh tomato puree to the masalas and fry them.

  • Cook until the masala begins to release oil from the pan. 

  • Add the cashew paste and continue to cook the masala for a few minutes.

  • Add 2-3 tablespoons of water to the masala, mix well, and then add the green chilies. 

  • Cook, covered, for a few minutes, or until the oil begins to float to the top.

  • Now toss in the paneer and onions that have been cooked. 

  • Masalas should be well mixed and coated.

  • Kitchen king masala and crushed kasuri methi 

  • Add another 12 cup of water.

  • Cook for a few minutes with the lid on. 

  • Paneer do pyaza in the manner of a restaurant is ready.

Nutrition

378 calories | 17 grams of carbohydrates | 14 grams of protein | 29 grams of fat | 12 grams of saturated fat | 3 grams of polyunsaturated fat | 6 grams of monounsaturated fat | 1 gram of trans fat | 50 milligrams of cholesterol | 124 milligrams of sodium | 434 milligrams of potassium | 4 grams of fiber | 7 grams of sugar

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Related

Paneer Do Pyaza is a restaurant that serves Indian food. It has a good location and is a popular place to go. Reference: paneer kolhapuri.

Related Tags

  • chicken do pyaza
  • mutton do pyaza
  • paneer recipe
  • shahi paneer

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