A rich curry from the magnificent Punjabi cuisine, it is partially dry recipe quite often served alongside rotis or any Indian flatbreads. Paneer, or Indian cottage cheese, is simmered in a rich gravy laden generously with onions. Do Pyaza – these words indicate the addition of onions twice in the preparation – one as cubes that are deep fried to golden brown and added towards the final stage of the preparation and the second the sliced ones that are cooked along with the gravy. The wide assortment of spices used in the preparation is the indicator of the luxurious nature of the Punjabi cuisine.
While homemade paneer makes the ideal ingredient for the recipe, the health conscious group can use tofu or even the low fat paneer available in the market. Check out this creamy recipe that is sure to win hearts.
The Ingredients List
Here is a list of ingredients that you need to keep within hand distance to ensure that you can prepare the dish the right way.
- Paneer [Cottage cheese] – 2 cups, cut into even sized cubes
- Onion – 1 cup, cut into chunks + 1 cup, thinly sliced
- Cooking oil – ¼ cup + 2 tsp
- Garlic – 12 cloves, peeled, finely minced
- Ginger – 1 2-inch piece, peeled, finely grated
- Tomato – 2 cups, finely pureed + ¾ cup, finely chopped
- Cumin seeds – 1 tsp
- Green cardamom – 2, crushed roughly
Spices for flavoring
- Turmeric powder – ¼ tsp
- Coriander powder – 2 tsp
- Cumin powder – ½ tsp
- Red chili powder – 2 tsp
- Dried fenugreek leaves – 1 tsp
- Salt – to taste
- Garam masala – ½ tsp
- Water – ¾ cup
- Heavy whipping cream – 1 tbsp
- Coriander leaves – 2 tbsp, finely chopped
How to make Paneer do Pyaza
- Place a deep frying pan on medium to high flame.
- Add 2 tbsp oil and allow the oil to start smoking. Add the cubed onions and sauté until slightly brown and crunchy.
- Using slotted spoon, remove from oil and drain on paper towels. Keep aside till used.
- Add rest of the oil to the pan placed on medium to high heat and allow to turn piping hot.
- Add cumin seeds and allow to start spluttering.
- Add crushed cardamom and sauté for about ½ a minute.
- Add sliced onions and sauté until onion turns golden brown.
- Mix in garlic and ginger and sauté until garlic turns golden.
- Mix in chopped tomatoes and cook until mixture turns gooey.
- Mix in tomato puree and cook for 2 minutes more.
- Add turmeric powder, coriander powder, cumin seed powder, red chili powder, salt, and kasuri methi leaves to the mixture.
- Stir well and cook the mixture for 5 to 7 minutes or until oil starts separating from the mixture.
- Mix in garam masala and stir well.
- Cook for 3 more minutes.
- Mix in paneer and cook for a minute more.
- Add fried cubed onions, water, and cook for 5 more minutes.
- Serve hot garnished with fresh cream and coriander leaves.
Serve Paneer do pyaza hot with your favorite Indian flatbread or rice. This delicacy goes well with pulav too.
- You can add ½ a teaspoon of amchoor powder or chaat masala for a twist on the traditional touch.
- You can use tofu in the place of paneer, if you want a healthier choice.
- Stir fry the cottage cheese pieces in clarified butter until slightly brown. Keep this aside until you mix in the gravy.
- Soak the paneer in hot water if you want a soft, melt in mouth paneer. [Do this if you are not stir frying the paneer pieces]
What would be your favorite main course to enjoy Paneer do Pyaza? Paratha or phulkas or rice? Share your views with us