Paneer Do Pyaza
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, tomatoes, and cashewnuts.
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.
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Notes
I cut the paneer pieces in large pieces. It makes flipping them easily while frying or stirring.
Adding soaked cashew nuts in the dish renders a rich texture and taste to the gravy.
I always add salt along with tomatoes. This helps the tomatoes become soft faster.
Do not cook the paneer after adding it to the gravy. It will make the paneer pieces hard and chewy.
Nutrition Info (Estimation Only)
Nutrition Facts
Paneer Do Pyaza
Amount per Serving
Calories
281
Calories from Fat 216
% Daily Value*
Fat
24
g
37
%
Saturated Fat
11
g
69
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
69
mg
3
%
Potassium
105
mg
3
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
12
g
24
%
Vitamin A
113
IU
2
%
Vitamin C
0.3
mg
0
%
Calcium
333
mg
33
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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