Paneer Do Pyaza
Paneer do Pyaza is a very sumptuous and delicious recipe made with a lot of onions and Paneer.
The word “do pyaza” might sound intriguing but there’s a very interesting story behind this word.
Do pyaza is a Persian word which literally translates to “two onions”. The recipes which are prepared in a particular way where onions are used in large quantity are referred to as “do pyaza” recipes. They can be prepared non vegetarian and vegetarian as well.
Do Pyaza has a very interesting history of its origin. According to a legend, once the courtier of Mughal emperor Akbar Mullah Do Piaza accidently added a large quantity of onions to a dish. The dish further got evolved in South East Asia and became a staple of Mughal cuisine.
In this recipe, Onions are added at two stages during cooking, hence the name- Do pyaza. First, they are added in the gravy- The gravy is prepared with a lot of onions. Second, in the curry, sautéed onions are added to the curry along with paneer.
With this same recipe you can make other variations too. Instead of paneer add any other vegetable like, bhindi, babycorn etc. or you can prepare any non vegetarian dish too.
Serve this scrumptious gravy with roti, paratha or rice.
Where the theme is Festive Curry Recipes. The theme was suggested by Swaty who blogs at Foodtrails
. Do check her blog for amazing scrumptious recipes.
Please check some scrumptious shares for the festive curries theme, by my fellow blogger friends-
Let's start making this super easy and scrumptious recipe of paneer do Pyaza by having a look at it's ingredients first:
Paneer/ Cottage cheese- 2 cups
Tomatoes- 2, medium
Tomato paste- 2 tablespoon
Ginger- 1” piece
Green chilies- 2
Ghee or Oil- 2 tablespoon
Cumin seeds- 1 teaspoon
Bay leaves- 2
Curd- 1 tablespoon
Turmeric powder- 1 teaspoon
Garam masala powder- 1 teaspoon
Coriander Powder- 1 teaspoon
Red chili powder- 3/4th teaspoon
Salt- according to your taste
Kasoori methi- 1 tablespoon
Coriander leaves, for Garnishing
We will start by chopping the onions. Cut two onions in cubes and separate the layers. And finely chop other two onions.
Finely chop tomatoes too.
Cut ginger in juliennes and chop chilies too.
Cut paneer in cubes.
Heat a tablespoon of oil/ ghee in a kadhai or wok.
Add cubed onions. Sauté until they become translucent and keep them aside.
In the same kadai, add remaining oil/ghee and add cumin seeds.
Let them crackle. Add bay leaves too and sauté.
Now add finely chopped onions and cook until they become transparent.
Add in chopped green chilies and ginger. Sauté for a minute.
Next, add chopped tomatoes and cook until they become soft.
Once they are mashy in texture add in tomato paste and whisked yogurt. Mix everything well.
Add in all the spice powders, kasoori methi, salt and mix them well.
You can add some water to adjust the consistency of gravy.
I have added about half cup of water.
Add in cubed paneer and fried cubed onions and mix them with a gentle stir.
Cover the pan.
Let it cook for about 5-6 minutes.
After that, garnish with fresh coriander leaves and serve with roti, paratha or rice.