Recipe of Paneer Do Pyaza – How to Make Paneer Do Pyaza

Recipe of Paneer Do Pyaza, when first introduced contained curd as an essential component. But when the preparation of this dish became more commonplace and restaurants & hotels started to prepare this dish, they made some changes in Recipe for Paneer Do Pyaza, most important of which was substituting tomato in place of the classically used curd.  This changed the taste & look of the dish completely. So the majority of people nowadays use tomato in Paneer Do Pyaza Recipe, prepared in their home (instead of curd) but this choice is purely personal.

This dish is very popular among vegetarians and the Recipe of Paneer Do Pyaza has been a little bit modified by people depending on their own choice of Ingredients, as described above. Below we are going to describe how to make Paneer Do Pyaza at home with minimum hassles, as we understand that many people trying our Paneer Do Pyaza may be new to Indian cooking.

Paneer Do Pyaza Recipe

A) The Main Ingredient Used in Recipe of Paneer Do Pyaza

• Paneer (Cottage Cheese) – 200 grams

B) Vegetables & Other Accessories Used in Recipe for Paneer Do Pyaza

1. Tomatoes (Not sour) – 2 of medium size
2. Common Salt – ½ teaspoon
3. Baby Onions – 100 grams
4. Normal Water – 1 glass full

C) Spices and Remaining Ingredients Used in Paneer Do Pyaza Recipe

1. Ginger Paste – ½ teaspoon
2. Garlic Paste – 1 teaspoon
3. Salt -   1/4^th teaspoon or as per taste
4. Coriander Powder – ½ teaspoon
5. Kashmiri chili powder – 1/4^th teaspoon
6. Garam Masala Powder – ½ teaspoon
7. Finely chopped onions – 2 of medium size
8. Turmeric powder – A big pinch
9. Oil/Butter – 2 tablespoons
10. Kasuri Methi (Dry Fenugreek) powder – ½ teaspoon
11. Sugar – 1 teaspoon
12. Coriander leaves (Finely chopped) – 10 grams
13. Green Chillies – 2 in number
14. Water – ½ cup
15. Full cream milk – ½ cup
16. Whole Black Peppers – 4 to 5 in number
17. Cloves – 3 in number
18. Bay leaf – 1 (Broken into 2 portions)
19. Green Cardamom – 2 in number
20. Cinnamon stick – 1 inch long (broken into small pieces)

D) How to Make Paneer Do Pyaza

• Cut Paneer into multiple long pieces and keep them aside.
• The next focus is diverted to the ingredients described in B heading above. Take the baby onions and discard its outer scales only. Cut them into 2 halves from the center. Wash tomatoes in plain water. Next in a deep vessel pan, take 1 glass of water and add salt ½ teaspoon to it. Put it in a medium flame burner and cover its lid, after adding baby onions and tomatoes into it.
• Allow the contents in the pan to boil for 2 to 3 minutes. Next switch off the burner. Leave the pan covered in this condition for 4 to 5 minutes. Then open the lid of the vessel and take out the tomatoes and baby onions from the hot water and allow them to cool at room temperature.
• Peel off the tomatoes and grind it on a grinder without adding water to it, so that it becomes a paste. Now take out this paste from the grinder and keep it in a bowl. Next, separate all the layers of baby onions and keep them aside.

• Now focus is diverted to ingredients described in C heading above. Put a non-stick pan on a low medium flame burner. Add 2 tablespoons butter/oil into it and allow it to get warm. When it gets warmed then add whole black peppers, cloves, Bay leaf, Cinnamon stick & Green Cardamoms all together in it and fry for ½ minute, till a nice aroma starts to come out.
• Next, add Ginger paste & Garlic paste (which is prepared separately) to the preparation & stir it for 1 minute. Later add chopped onion pieces and salt 1/4^th teaspoon into it and stir constantly, till onion pieces become glossy. Then add coriander powder, turmeric powder, Kashmiri chili powder and sugar one by one into the butter/oil and constantly stir the preparation till all the components are uniformly mixed.
• Next, add tomato paste (prepared initially by using ingredients mentioned in B heading) with the above preparation and mix everything uniformly. Then add ½ cup water to the preparation. Later add Garam masala powder to the mixture. Cover the lid of the pan and let it boil in low flame for 4 to 5 minutes. After that open the lid of the pan and add the cut Paneer pieces along with boiled baby onion component (prepared earlier) to the mixture and add ½ cup full cream milk and boil the whole preparation for 3 minutes.

• Later switch off the burner and add 1/4^th teaspoon, Kasuri Methi powder to the preparation. Shake the pan, holding it by hand, so that Kasuri Methi powder mixes nicely with the preparation. Next, cover the pan with a lid and keep the pan in this position for the next 5 minutes.
• Next,  1 teaspoon oil is taken in a small Karahi and put it on a low medium flame burner. When the oil becomes hot then fry 2 green chilies in it nicely. Once they are fried then switch off the burner and then take out the Green Chillies from the Karahi.
• Transfer the Paneer preparation to a serving bowl and spread finely chopped coriander leaves on it. Place fried Green Chilli on the Paneer preparation for garnishing/decoration. This brings us to the end of Recipe of Paneer Do Pyaza, as our dish of Paneer Do Pyaza is prepared now.
   

• Paneer Do Pyaza can be served with Paratha, Vegetable Pulao, Nan, or even Biriyani to your guests or family members.
• Hopefully, our description has answered your question of – how to prepare Paneer Do Pyaza at home? We can assure you that the Paneer Do Pyaza Recipe described above will be quite suitable for your taste and budget and would enable you to take care of friends/family members coming to your home for a meal.