Paneer Do Pyaza means adding onions twice to your recipe. In this recipe onions are added in two different stages. All Mughlai dishes are made with the white gravy of cashew nuts and puree of onion and tomatoes. But this particular recipe contains good amount of onion and gravy is prepared with the cream.
If you are planning to make it quickly then avoid step no 1 of blanching the onions and tomatoes. You can directly add the sauté onion layers and chopped tomatoes without blanching.
Adjust red chili proportion as per your choice. This gravy is not spicy and has sweetness of onion and cream hence good for the kids also.
Here’s my Paneer Do Pyaza recipe with step by step photographs.
Total cooking time 1 hr.
Blanch halve onions and tomatoes in hot water. Boil water in a pan, add the onions and tomatoes and cook them for 2 minutes. Now switch off the flame and cover the pan with lid. Keep it aside for 20 minutes. After 20 minutes tomatoes and onion will become soft.
Drain the water and remove the individual onion layers and keep them aside
Heat 1 tbsp oil in a pan, add the onion layers and sauté till they are lightly brown. Keep them aside.
Peel the skin from blanched tomatoes, finely chopped them. Also finely chopped 2 onions.
Heat 1 tbsp oil in the pan, add whole spices. Sauté them for 10 seconds and add chopped onions.
Sauté them till they become golden brown.
Add chopped tomatoes and sauté for 2 minutes. Now add ginger-garlic paste and sauté for 5 minutes.
Add garam masala, cumin seed powder, cinnamon powder, coriander powder, turmeric powder, red chili powder and salt.
Stir the mixture properly and add the blanched and sautéed onion layers, stir for 10 seconds.
Now add paneer/ cottage cheese.
Mix everything well and cook for 1 minute.
Add 2 tbsp cream and mix tenderly.
Serve paneer do pyaza with hot roti.
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