Paneer Do Pyaza | Spicy Paneer Curry is a delicious curry made with onions added at two different stages. If you are a onion and Paneer lover, this is a recipe you need to try.
Paneer Do Pyaza, a delicious restaurant style paneer curry is perfect with any roti or rice. The first time I tasted this was at one of my friends house and immediately fell in love with the recipe.
I am an onion lover and I always like extra onion in all my food. Yes, I am one of those people who ask for extra onions when ordering at subway. Oh and I also top it with sweet onion sauce.
So, why are we talking all about onion when the recipe is for a paneer subzi. As the name of the recipe says, this paneer curry is loaded with onions. It has onions cooked in two ways and hence the name Paneer Do pyaaza, literally translated as Paneer with 2 different layers of onions.
Onion in Paneer Curry -
So this recipe has onions added to it in two different stages and also the onions are cooked differently. One set of onions are cubed into ½ inch pieces and sauteed until it is golden brown and sweet. The other set is used in making the gravy for the curry. The cubed onion gives the curry a crunch and also adds sweetness.
What to serve with this Paneer curry -
How I can make the Paneer Do Pyaaza Vegan -
Paneer subzi happens to be my kids favorite and I make many different ones. Many times I replace the paneer with tofu and it is equally as good. So if you are a vegan, I would absolutely recommend trying the same recipe with tofu.
Other than the paneer, this recipe is entirely vegan. It does not use any kind of cream and instead I soak cashews and make a paste out of it and use it make the curry richer.
Also I have a large list of recipes that I make with Paneer. Do check them here
Preparation time – 10 minutes
Cooking time – 40 minutes
Difficulty level – easy
What do we need to make Paneer Do Pyaza
Paneer (Indian Fresh Cheese) -
Fresh homemade paneer is the best. I don't always have fresh paneer in hand, so I use the store bought ones. The only suggestion I have is to use them fresh. Also, I like my paneer pan fried and to avoid the paneer becoming hard, I place them in hot water right after I fry. This ensures that the paneer remains soft. I have couple of recipes to make homemade paneer.
This recipe is loaded with onion and hence use any onion that you like. I have used red onions, sweet onions and yellow onions and my favorites are sweet onions and red onions. I have also used both of them together and it works just as well.
We could use fresh tomatoes and puree them or also use canned tomato. Use whatever you have in hand.
Ginger and garlic paste -
I use store bought ginger and garlic paste, but sometimes use freshly ground ones as well. You could also use finely chopped/minced ginger and garlic as well.
Red chili powder -
I like to use Kashmiri Red chili powder as it gives the dish a bright red color without making it too spicy. Again, anything that you like works.
Cumin coriander powder -
Again, this is something that we can easily at Indian grocery stores. I usually buy it ready made. If you can't get to Indian store, simply dry roast some coriander seeds and cumin and grind it in a spice blender.
Turmeric powder -
We grew up using fresh organic turmeric roots that are sun dried and ground to powder. I buy organic turmeric powder from my local whole food store or Indian store. I would highly recommend buying it organic as many times they have additives added in it to give the bright color.
Garam masala -
Again, this is an essential Indian spice blend that can be bought in the Indian stores. My local whole food store also carries it in bulk. I get mine from India as my aunt makes a fresh batch for me every year.
Kasoori methi / dried fenugreek -
This is sun dried fenugreek leaves that is sold at store as Kasoori methi. This is like any dried herb that adds a lot of flavor to Indian curries.
Cashew nuts -
This is used to add creaminess to the gravy.
How to make Paneer Do Pyaza –
We begin with frying the paneer until it develops some color and then place them in a bowl of hot water. This helps in keeping the cheese pieces soft. We can also use the paneer pieces without frying, but we like it this way.
Then we add more oil in the same pan and fry the cubed onions until golden brown and keep it aside.
Again, in the same pan, we add the remaining oil and start by cooking the cumin seeds and bay leaf.
Next goes the finely chopped onions and they are Sautéed until golden brown.
The we add the turmeric powder, red chili powder, cumin and coriander powder, garam masala and salt and cook.
Next goes the pureed tomatoes and we let it cook for about 10 minutes.
Now we add the fried cubed onion along with paneer pieces and kasuri methi and mix well.
We can add about ½ a cup of water (if needed) and let it simmer for about 5 minutes for the flavors to combine.
The cashew paste is added at the end and the subzi is done.
I served it with Buckwheat flour paratha / kuthu Paratha.
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Paneer Do Pyaza
- Paneer Indian Fresh Cheese – 2 cups (cubed)
- Onions – 2 chopped finely plus 1 (chopped into ½ inch cubes)
- Tomato - 2 pureed
- Ginger and garlic paste - 1 tsp
- Red chili powder – 2 tsp
- Cumin coriander powder - 1 ½ tsp
- Turmeric powder – ¼ tsp
- Garam masala – 1 tsp
- Kasoori methi / dried fenugreek – 1 tbsp
- Salt – to taste
- Cashew nuts – 2 TBSP soaked
- Cumin seeds – 1 tsp
- Bay leaf - 1
- Oil - 3 TBSP
- In a wide pan, heat 1 TBSP of oil and add the cubed paneer pieces in it. Fry the paneer until it develops some color and then place them in a bowl of hot water. This helps in keeping the cheese pieces soft. We can also use the paneer pieces without frying, but we like it this way.
- Add one more TBSP of oil in the same pan. Once the oil heats up, add the cubed onion pieces and fry it until light golden brown. Remove it in a bowl and keep it aside.
- In the same pan, add the remaining 1 TBSP of oil. Add the cumin seeds and bay leaf. Let them fry for about 20 seconds.
- Now add the finely chopped onions. Sauté the onions until golden brown.
- Add the turmeric powder, red chili powder, cumin and coriander powder, garam masala and salt. Mix well and fry for about 2 – 3 minutes.
- Meanwhile grind the tomatoes to a smooth paste. Add this paste to the onion mixture. Let it cook for about 10 minutes.
- Now add the fried cubed onion along with paneer pieces and kasuri methi and mix well.
- Add ½ a cup of water (if needed) and let it simmer for about 5 minutes for the flavors to combine.
- Grind the soaked cashews into a smooth paste and add it to the gravy. Mix well and let it come to one quick boil.
- I served it with Buckwheat flour paratha / kuthu Paratha.