Paneer Do Pyaza...

Paneer Do Pyaza is a rich dish made with soft paneer and a whole lot of onions. The term 'Do Pyaza' refers to the addition of onions twice in the recipe. First set of finely chopped onions is cooked till it gets a very soft and melt-in-the mouth texture. Second timee another of diced onions is cooked towards the end of the recipe which gives crunch and volume to the dish

Spices and cream and onions make this a very rich and tasty dish which goes really well with naan, roti, chapati, kulcha etc. I have always had this at restaurants and never bothered to try at home. Had some paneer and thought of trying to make it. I should say it tasted awesome and was perfect with chapathis for dinner. Kids loved.... I could manage to get only a little curry sufficing just one chapathi... for the other I had to use jam ;) I got 10/10 for this recipe. They have made me promise that I should make this for school some day :)

It takes time to make the recipe as cooking on low to medium flame is the mantra. But all the work is worth it. The taste is awesome and this recipe is a keeper for a long long time to come :)

 

Serves... 4 ppl

Serve option... Hot with chapathis 

This is what u'll need....

Paneer - 15-20 pieces
Cumin seeds - 1/2 tspn
Onion - 2 big
Tomato - 1 large
Capsicum - 1/2 
Green chillies - 2 
Turmeric powder - 1/2 tspn
Red Chilli powder - 1/2 tspn
Coriander powder - 1/2 tspn
Gg paste - 1 tspn
Cream - 1/4 cup
Oil - 2 tbspn
Salt to taste

Here is the stir....

• Heat oil in a pan and add cumin seeds to it. Wait for them to crackle

• Chop one onion finely and add it to the pan

• Add little salt

• Sprinkle some turmeric. Give it a good stir

• Cut chillies into 2-3 pieces and add it to the onions.  Cook till on medium or low flame till oil turns very soft. Keep the flame down to make sure the onions dont get burnt

• Once the onions are cooked add red chilli powder. We have already added green chillies so keep that in mind when adding red chilli powder

• Add coriander powder

• Mix everything together and pour 1/4th cup of water to it

• Spoon in ginger garlic paste into the mixture

• Chop tomatoes and capsicum roughly and put them in a mixie bowl. Grind this to a fine puree

• Add this to the pan and cook in again on medium flame for 5-6 minutes

• Dice one onion and loosen them into single pieces. Add this to the gravy

• Cook for a few more till the gravy starts to come together and oil starts oozing out at the corners

• Add paneer into the gravy

• Mix in cream and gently stir it around to spread it all evenly

• Cook it covered for about a minute and turn off the flame

• Serve hot with chapathis or naan and enjoy

Note:

• Keep the flame to get the perfect texture
• Red chillies and green chillies are added so eyeball as how much to use
• Cream adds richness to the gravy