Paneer Do Pyaza

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Rich, spicy, tangy, and loaded with texture, this paneer do pyaza is a classic restaurant style dish that tastes incredible with some naan!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian, North Indian

Diet: Vegetarian

Servings: persons

Author: Richa

Heat a pan or kadai, add oil & butter, add paneer block & fry them for 2-3 minutes on medium heat till they turn light golden. Transfer to a chopping board & cut into 1 inch cubes. Set aside. Refer notes 1.
400 gms paneer, 2 tablespoons cooking oil, 2 tablespoons butter

Heat 1 tablespoon of oil in the same pan or kadai & fry sliced onions till they turn translucent. Add soaked cashews & saute for a minute. Add tomatoes, salt and cook covered for 4-5 minutes on low till they turn mushy.
2 tablespoons cooking oil, 1 cup sliced onions, 4 tablespoons broken or whole cashew nuts, 6 medium tomatoes roughly chopped approx. 2 ½ cups, ¾ teaspoon salt
Set aside to cool down, grind it to a smooth paste (you may add 2 tablespoons of water for ease of grinding, if needed)

Heat ghee in a pan or kadai, add cumin seeds, bay leaf, black cardamom & cloves & saute. Add finely chopped onions & fry till they turn golden brown.
2 tablespoons ghee, 1 teaspoon cumin seeds, 2 bay leaves, 2 black cardamoms, 8 cloves, ½ cup finely chopped onions
Add ginger garlic paste and fry for a minute.
2 teaspoons ginger garlic paste
Add all spice powders and fry for about 30 secs.
1 teaspoon red chilli powder, 2 teaspoons kashmiri red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, ½ teaspoon salt
Add the onion petals and fry on high for 30 secs. Add 2 tablespoons of water to mix everything & cook for only a minute. Do not over cook.
2 cups onions cut into petals, 2 cups + 2 tablespoons water
Add the onion-cashew-tomato paste and boil on low for 3-4 minutes.
Add tomato ketchup and mix well.
2 tablespoons tomato ketchup
Add the remaining 2 cups of water & bring to a boil.
Add fried paneer cubes along with kasuri methi, garam masala powder, boil for a minute or two, garnish with chopped coriander leaves and serve.
1 teaspoon kasuri methi, ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves

Frying paneer as a block helps in frying the paneer evenly and keeping it soft. If you prefer, you may use paneer cubes and it will work well.
Any cooking oil may be used in the recipe.
Ghee is used for the authentic taste of the gravy which may be replaced with oil, if you prefer.
To make onion petals: cut onions into 1 inch cubes, separate each layer of onion to form the petals.
Leftovers will stay good for 3 days when refrigerated in an airtight container.