on Jul 16, 2024, Updated Sep 12, 2024 Here are a some other paneer recipes that you can try at home: Palak Paneer, Paneer Pakora, Paneer Kathi Roll, Paneer Korma, and Paneer Masala. Whenever I make a full Indian vegetarian spread, paneer has to be a part of it. Last weekend for a dinner party I made this paneer do pyaza recipe. As usual it was delicious, and everyone loved it. Over time I’ve perfected this recipe and you can just follow it step by step.
About Paneer Do Pyaza
Do (pronounced as ‘though’) means two in Hindi, and pyaza means using pyaz (onions). This do pyaza paneer sabji has onions used in two different ways in the cooking, and thats how this curry gets its name. You would find Paneer Do Pyaza on many Indian restaurant menus. But you can easily make it at home using very common ingredients including paneer, onions, tomatoes, spices. You would love this curry as it is very easy to make and is perfect to make for Indian festivals, house parties and home dinners. It has always got me many compliments whenever I make it. I like to serve it with Indian breads such as roti, naan or lachha paratha. You can choose any other bread that you like. Other Ingredients – You will need cooking oil, ghee, crushed coriander seeds, crushed fennel seeds (saunf), and onions from your home pantry.
To Make The Curry
Whole Spices – They bring a lot of flavor to this recipe, I used cumin seeds, cloves (laung), cinnamon stick (dalchini), bay leaves (tejpatta), black cardamoms (badi elaichi), and dry red chilies. Spice Powders – You will need basic spice powders including coriander powder, turmeric powder, Kashmiri red chili powder, and salt. Dairy – This recipe gets a good balance with plain yogurt (dahi, curd) and unsweetened heavy cream. Other Ingredients – Mustard oil gives a perfect Indian flavour to this curry along with onions, ginger-garlic paste, green chilies, tomatoes, and kasuri methi. If mustard oil is unavailable, then use any other cooking oil that you have in your pantry. Once your oil is hot, add 1 teaspoon crushed coriander seeds and 1 teaspoon crushed fennel seeds and saute them for 3-4 seconds. Remove the pan from the heat and keep aside. Add the whole spices once the oil is hot, and let them crackle for 4-5 seconds. I have used the following in this recipe
1 teaspoon cumin seeds 3-4 cloves 1-inch piece of cinnamon stick 2 bay leaves 2-3 black cardamoms 3-4 dry red chilies
2 teaspoon coriander powder ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder 3-4 green chilies (slit into half) ½ cup finely chopped tomatoes 1 teaspoon salt
Cover the pan with its lid and cook for 3-4 minutes.
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