Paneer Do Pyaza

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I am back here after a week and it feels like ages! We went home for Diwali and took a much needed break last week. We had so much fun, meeting the family, eating until we were stuffed, roamed around, catching up with movies and what not. It was such a great time and today getting back to work was much tough, on top of missing the family. Sigh.

I decided against putting up scheduled posts last week as I was supposed to be on a break. After cooking and posting continuously for Diwali, I thought both you and me deserved this break 😀 But boy oh boy did I miss this space or what?! I am yet to catch up on all my favorite blogs and reply to the comments – will get to it eventually. I am back to my routine, so this blog is going to bubbling up with recipes again 🙂

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Today’s recipe is a recent Paneer addiction and a very well received side dish, so much so that I ended up making this thrice in the last couple of weeks. It is simple, delicious and looks straight out of a restaurant kitchen, without having to spend much effort. I saw this being made on a cookery show and decided to try it out immediately. The husband who doesn’t like Paneer at all, ended up licking the plate clean. It is THAT good, trust me 🙂

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Paneer Do Pyaaza is a simple curry made with Cottage Cheese and Onions. Do Pyaaza literally means two onions, meaning two types of onions are added to this gravy. Apart from using cubed onions for the curry, we also add golden fried onions on top making it the Paneer Do Pyaaza. I served it up with hot Rumali Rotis but works well with any Indian bread.

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Learn to make Paneer Do Pyaaza by watching the full recipe video below. Do share feedback and subscribe to my youtube channel for more recipe videos.

To make Paneer Do Pyaaza

  • Servings: 2
  • Difficulty: Easy
  • Print

What I used –
  • Paneer/Cottage Cheese, 200 gms
  • Onions, 3 large
  • Ripe Tomatoes, 2 large
  • Cumin Seeds, ½ tsp
  • Red Chilli Powder, ¾ tsp
  • Roasted Cumin Powder, 1 tsp
  • Coriander Powder, ¾ tsp
  • Cardamom Powder, a generous pinch
  • Garam Masala Powder, ½ tsp
  • Turmeric Powder, ¼ tsp
  • Ginger Garlic Paste, 1 tsp
  • Fresh Cream, 4 tsp
  • Oil, 2 tbsp + 1 tbsp
  • Sugar, ½ tsp
  • Salt, as needed
  • Water, as needed
  • Fresh Coriander Leaves, a few

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Prep Work –

1. Dice two onions and tomatoes into cubes. Cut the remaining onion into thin juliennes and fry in 1 tbsp oil until golden brown. Set aside.

2. Cut Paneer/Cottage Cheese into cubes. Chop the coriander leaves very finely.

How I made –

1. In a pan, heat 2 tbsp of oil. Add cumin seeds/jeera. As they splutter, add diced onions – fry until translucent.. Add chopped tomatoes and cook for 3-4 mins on medium flame. The tomatoes need not be cooked to a mush. Add ginger garlic paste and fry until the raw smell is gone.

2. Add all the masala powders – red chilli powder, coriander powder, jeera/cumin powder, cardamom powder, garam masala powder, turmeric powder along with sugar and salt as needed. Fry for a couple of mins until the raw smell is gone.

3. As the oil oozes out from the sides, add fresh cream and mix well. If too dry, add few tbsp. of water. Add cut paneer cubes and mix well. Add golden fried onions and finely chopped coriander leaves. Remove from heat.

4. Serve hot with any Indian bread.

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Note –
  • Refer to the video for step by step instructions.
  • Adjust the spice powders as per taste preferences.
  • Adding fresh cream reduces the spiciness a bit and gives a rich taste to the curry.
  • This curry is supposed to be a semi gravy/dry. If needed, add water to make it into a gravy.
  • After adding fresh cream, don’t cook on high heat.

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