Paneer Do Pyaza

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Old 01-Dec-2014
~Kamaldeep Kaur~
Arrow Paneer Do Pyaza

Preparation Time:10 minutes
Cooking Time: 15 minutes
Serves: 2 servings


100 gms (3 oz) Paneer (cottage cheese)
2 large Onion
1 Green Chilli, seeded and chopped
1 teaspoon Kasuri Methi (dried fenugreek leaves)
3 medium Tomatoes
1/2 teaspoon grated Ginger
2-3 cloves Garlic, crushed
1/2 teaspoon Cumin Seeds
1 Green Cardamom
1 small piece of Bay Leaf
1/8 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1 teaspoon Coriander Powder
1/2 teaspoon Garam Masala Powder
1/2 teaspoon Sugar (optional)
1 tablespoon + 2 tablespoons Oil
1 tablespoon Fresh Cream
1 tablespoon Coriander Leaves, finely chopped
Salt to taste
1/2 cup Water


Cut paneer into 1-inch cubes. Finely chop 1 tomato and crush remaining 2 tomatoes into puree.

Finely chop 1 onion. Cut remaining onion into 4 equal parts and separate its layers. Heat 1 tablespoon oil in a normal or non-stick pan and shallow fry onion layers until light brown. Transfer them to a plate.

Heat 2 tablespoons oil in the same pan. Add cumin seeds, green cardamom and bay leaf, when they begin to sizzle, add chopped onion and sauté until light brown.

Add grated ginger, crushed garlic and green chilli; sauté for a minute.

Add crushed tomato puree and chopped tomato; sauté until oil starts to separate.

Add kasuri methi, red chilli powder, turmeric powder, coriander powder, garam masala powder, sugar and salt; mix well and cook for 1 minute.

Add paneer cubes, shallow fried onions, 1/2 cup water and cook for 3-4 minutes.

Add fresh cream, mix well and turn off the flame.

Transfer prepared sabzi to serving bowl. Garnish paneer do pyaza with fresh coriander leaves and serve hot.

Tips and Variations:

Adjust amount of red chilli powder and green chilli to make it as spicy as you like it.
Paneer do pyaza, one of the easy paneer dishes recipe, uses sugar to balance out the sour taste of tomato. You can avoid it if you do not like even a mildest hint of sweet taste in curry.
If you would like to have larger pieces of onion, then cut it into 4 parts and separate its individual layers (instead of slicing the onion) before sautéing.

Taste: Soft and mellow paneer and onion in a spicy tomato gravy.

Serving Ideas: Serve it with butter kulcha, onion raita and masala papad for happy meal. The semi gravy texture of this curry makes it suitable to be served with steamed rice or peas pulao as well.

Old 12-Dec-2014
Re: Paneer Do Pyaza


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