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Paneer do Pyaza: Restaurant-Style Curry With Mughlai Flavours

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Rozlin loves to cook healthy food for her loving family, and she enjoys sharing her recipes with her readers.

Delicious paneer do pyaza

Delicious paneer do pyaza

Indian Curry With Paneer and Onions

Paneer, also called Indian cottage cheese, is a very common source of protein in Indian cuisine. It is a fresh acid-set cheese from cow or buffalo milk.

Paneer do pyaza is a restaurant-style paneer dish named after Akbar Mullah Do Piaza who created this dish in the Mughal era. Do means “two” and pyaza or piaza means “onions”. Here one onion is used to make gravy and another one is used to add onion layers, or petals, in that gravy along with paneer cubes. That’s why it is called “paneer do pyaza”.

The original version of this Mughlai dish was made with meat and lots of onion and curd. The one I have made is a vegetarian version which is popular in restaurants. I have used paneer and lots of onions. Instead of curd, I have used tomatoes.

Paneer do pyaza is best served with rice, roti or paratha.

Cook Time

Prep timeCook timeReady inYields

10 min

35 min

45 min

3 servings

Ingredients

  • 200 grams paneer (Indian cottage cheese)
  • 2 medium onions, chopped fine
  • 2 small onions, broken into petals
  • 1 to 2 green chillies, slit
  • 2 teaspoons ginger-garlic paste
  • 3 tablespoons tomato puree
  • 10 to 12 cashews, ground. into paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon kitchen king masala
  • 1 teaspoon dried fenugreek leaves (kasuri methi)
  • 2 tablespoons oil
  • 1 teaspoon salt, or to taste

Instructions

  1. Lightly sauté the onion petals. Remove and set aside.
  2. Lightly fry the paneer cubes. Remove and set aside.
  3. Heat oil in a pan and add cumin seeds. Sauté until brown.
  4. Add chopped onions and fry until they turn light brown.
  5. Add ginger-garlic paste and fry until the raw smell dissipates.
  6. Add tomato puree and mix well.
  7. Add turmeric powder, red chilli powder and coriander powder. Mix well and fry until the oil separates.
  8. Add salt and cashew paste. Mix well. Then add 1 cup of water and fry until the oil separates.
  9. Add the fried paneer cubes, sauteed onion petals and green chillies. Mix well and add some water.
  10. Add kitchen king masala. Mix well. Cover and cook for 4 to 5 minutes.
  11. Remove the lid and add garam masala powder and dried fenugreek leaves. Give it a good mix. Cover and cook for 3 minutes.
  12. Serve hot with roti, paratha or rice.

Photo Guide

Lightly sauté the onion petals.

Lightly sauté the onion petals.

Remove and set aside.

Remove and set aside.

Lightly fry the paneer cubes.

Lightly fry the paneer cubes.

Remove and set aside.

Remove and set aside.

Heat oil in a pan and add cumin seeds. Sauté until brown.

Heat oil in a pan and add cumin seeds. Sauté until brown.

Add chopped onions and fry until they turn light brown.

Add chopped onions and fry until they turn light brown.

Add ginger-garlic paste.

Add ginger-garlic paste.

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Mix well. Fry until raw smell dissipates.

Mix well. Fry until raw smell dissipates.

Add tomato puree.

Add tomato puree.

Mix well.

Mix well.

Add turmeric powder, red chilli powder and coriander powder.

Add turmeric powder, red chilli powder and coriander powder.

Mix well and fry until oil separates.

Mix well and fry until oil separates.

Add salt and cashew paste.

Add salt and cashew paste.

Mix well.

Mix well.

Add 1 cup of water. (i added the water from the grinder jar in which I ground the cashews to form a paste.)

Add 1 cup of water. (i added the water from the grinder jar in which I ground the cashews to form a paste.)

Fry until the oil separates.

Fry until the oil separates.

Add in the fried paneer cubes.

Add in the fried paneer cubes.

 Add sauteed onion petals.

Add sauteed onion petals.

Add green chillies.

Add green chillies.

Add in the kitchen king masala. Mix well and add some water.

Add in the kitchen king masala. Mix well and add some water.

Cover and cook for 4 to 5 minutes.

Cover and cook for 4 to 5 minutes.

Remove the lid and add garam masala powder and dried fenugreek leaves.

Remove the lid and add garam masala powder and dried fenugreek leaves.

Give it a good mix.

Give it a good mix.

Cover and cook for 3 minutes.

Cover and cook for 3 minutes.

Ready to serve!

Ready to serve!

Serve hot with roti, paratha or rice.

Serve hot with roti, paratha or rice.

© 2022 Rozlin

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