In the node detail page
Paneer Do Pyaza
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember to be careful with the paneer – it should be fresh and evenly set, and not crumbly.
- 3912 views
Paneer Do Pyaza is a restaurant-style paneer recipe that is originally from Punjab, but is popular all across north India. As the name suggests, this recipe uses more onions and fewer tomatoes, unlike the usual tomato-based paneer recipes.
- Cottage cheese (paneer), cubed (1 cup)
- Onion (3 to 4)
- Tomato, roughly chopped (1)
- Ginger-garlic (adrak-lahsun) paste (1 tsp)
- Cashew nuts (kaju), soaked in warm water (4 to 6)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- MTR Dhaniya Coriander Powder (to taste)
- Salt (1 tsp)
- Dry fenugreek leaves (kasuri methi), crushed (as needed)
- Oil (½-inch)
- Cinnamon (dalchini) (1)
- First, peel the outer skin of the onion and chop up the rest.
- Heat 1 tsp of oil in a kadhai and keep sautéing the skin till it has turned translucent. Take out and keep aside.
- Heat oil in the same kadhai and keep sautéing the chopped onion till it has turned brown. Allow it to cool.
- In a mixer-grinder, work up the tomatoes, the chopped onion and cashews.
- Heat oil in a kadhai. Toss in the dalchini and tejpatta and once they start letting off an aroma, add in the ground paste along with the jeera and the MTR Dhaniya Coriander Powder. Stir well and keep cooking for about 2 minutes.
- Next, add in the paneer cubes and mix gently. Make sure that the paneer pieces don’t get mangled.
- Cover the kadhai and lower the flame. Cook for 3 to 5 minutes.
- Switch off the flame when the gravy has thickened and then add the kasuri methi.
- Serve with hot roti, paratha or naan.
What are you craving for?
Maintained by: @The Digital Street