Paneer do pyaza is made of large paneer chunks, slightly fried to a golden color, which are cooked in a thick and rich gravy comprising a mixture of onions, tomato, and cashew nuts. A variety of powdered spices and whole spices are added like kalonji and cumin seeds to enhance the taste further, finished with freshly chopped coriander leaves. Here is my simple recipe to learn the easy steps to make paneer do pyaza at home.
KEY TAKEAWAYS
- Paneer do pyaza is a very popular dish in North India but loved across all regions.
- Serve it with chapati, paratha, plain or butter naan, steamed rice, or pulao.
- Paneer do pyaza tastes slightly sweet, creamy, and earthy.
- Other similar recipes are paneer pasinda, paneer makhani, paneer korma, paneer tikka masala, matar paneer, and paneer butter masala.
The Ingredients:
To fry the paneer cubes:
- 400 grams paneer (cut into large pieces)
- 1 tbsp cooking oil
- 1 cube butter
- ¼ tsp salt
- ¼ tsp turmeric powder
To make the tomato and onion paste:
- 3 pieces onion (medium size, one cut in diamond shape, other two finely chopped)
- ½ cup cashew nuts (soaked in hot water for 20 minutes, roughly chopped)
- 2 pieces tomatoes (roughly chopped)
- ½ tsp salt
- Water as required
To make the gravy:
- 1 tsp cumin seeds
- ½ tsp kalonji
- 1 tsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp Kasuri Methi (crushed)
- Coriander leaves (a few, finely chopped)
The first time I tried this dish was at a wedding banquet in our neighborhood which I attended a long time ago. I was highly impressed by the aroma of the dish and its visual appeal and taste due to the translucent onion chunks. I moved toward the manager of the catering service to request for the recipe, who obliged and took me to the head cook. He showed me the whole cooking process and explained every step in detail very casually. I recorded everything on my smartphone.
One Sunday evening, I experimented with it to surprise my husband and two sons, who showed extreme enjoyment and requested additional servings. Their happiness and gratitude toward me created a pleasant emotional experience for me. The dish brought me great luck, so I expressed my gratitude to the manager and head cook for sharing their recipe with me.
How to Make Paneer Do Pyaza? (Step by Step Guide with Images)
Step 1: Take 400 grams of paneer and cut it into large pieces.
Step 2: Heat 1 tbsp of cooking oil and 1 cube of butter and put the paneer pieces in along with ¼ tsp of salt and ¼ tsp of turmeric powder.
Step 3: Shallow fry them on a high flame. Flip them carefully, and when they turn slightly golden brown in color.
Step 4: Take 3 pieces of medium-sized onions. Cut one in a diamond shape and separate the layers, finely chop another one, and cut the third one in fine slices.
Step 5: Fry the finely sliced onions and when they turn soft, add ½ cup of soaked cashew nuts.
Step 6: Add roughly chopped pieces of 2 tomatoes and ½ tsp of salt.
Step 7: Make a smooth paste of the masala mixture.
Step 8: Fry 1 tsp of cumin seeds, ½ tsp of kalonji and the finely chopped onions.
Step 9: Add 1 tsp of ginger garlic paste, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, ½ tsp of coriander powder, ½ tsp of cumin powder and ½ tsp of crushed Kasuri Methi.
Step 10: Add the diced onions. Fry until dry and then add the tomato and onion paste.
Step 11: Add the fried paneer pieces, mix, and add a few finely chopped coriander leaves.
Step 12: Your tasty and creamy homemade paneer do pyaza is ready.
Recipe Card
Paneer Do Pyaza
Ingredients
To fry the paneer cubes:
- 400 grams paneer cut into large pieces
- 1 tbsp cooking oil
- 1 cube butter
- ¼ tsp salt
- ¼ tsp turmeric powder
To make the tomato and onion paste:
- 3 pieces onion medium size, one cut in diamond shape, other two finely chopped
- ½ cup cashew nuts soaked in hot water for 20 minutes, roughly chopped
- 2 pieces tomatoes roughly chopped
- ½ tsp salt
- Water as required
To make the gravy:
- 1 tsp cumin seeds
- ½ tsp kalonji
- 1 tsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp Kasuri Methi crushed
- Coriander leaves a few, finely chopped
Instructions
- Take 400 grams of paneer and cut it into large pieces.
- Heat 1 tbsp of cooking oil and 1 cube of butter and put the paneer pieces along with ¼ tsp of salt and ¼ tsp of turmeric powder.
- Shallow fry them on a high flame. Flip them carefully, and when they turn slightly golden brown in color.
- Take 3 pieces of medium-sized onions. Cut one in diamond shape and separate the layers, finely chop another one, and cut the third one in fine slices.
- Fry the finely sliced onions and when they turn soft, add ½ cup of soaked cashew nuts.
- Add roughly chopped pieces of 2 tomatoes and ½ tsp of salt.
- Make a smooth paste of the masala mixture.
- Fry 1 tsp of cumin seeds, ½ tsp of kalonji and the finely chopped onions.
- Add 1 tsp of ginger garlic paste, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, ½ tsp of coriander powder, ½ tsp of cumin powder and ½ tsp of crushed Kasuri Methi.
- Add the diced onions. Fry until dry and then add the tomato and onion paste.
- Add the fried paneer pieces, mix, and add a few finely chopped coriander leaves.
- Your tasty and creamy homemade paneer do pyaza is ready.
