Paneer Do Pyaza– Make this lusciously creamy Restaurant style paneer Do Pyaza recipe that is so comforting, warm, fragrant, and going to be your New Favorite.
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What is Paneer Do Pyaza?
Paneer Do Pyaza is classic Dhaba style Cottage cheese Gravy, so creamy, perfectly spiced and you are going to be amazed by the true flavors of this recipe.
The word Do Pyaza is also called “ Dopiaza” in Persian meaning “ two onions” – wiki says. The onion is added at two different stages during cooking. It is used in curry and as garnish.
The dish was introduced to South Asia by the Mughals and has become popular in India, Pakistan, and many other counties. It has become the staple of Mughalai cuisine.
According to Mughal legend, the dish Was created when “Mullah do Piyaza” a courtier of the Mughal emperor accidentally added a Large number of onions to the dish.
The Dish evolved further in Hyderabad and many other countries and has become the staple delicacy of Hyderabadi cuisine.
You are going to love this Paneer Do Payaza recipe, it is truly sensational and has layers of flavors in it.
This Paneer Do Pyaza is:
- Paneer/ cottage cheese is a rich source of protein and this is an easy and delicious way to incorporate paneer.
- This Recipe Tastes just like the Dhaba style Paneer Do Pyaza, why not make some restaurant-quality food at home.
- On Your table under 20 minutes. It is easy to make with simple ingredients, the key technique of tomato sauce of this recipe makes it lip-smacking delicious.
Ingredients & The Notes:
- Cottage Cheese: You can use store-bought or homemade cottage cheese. For a homemade cottage cheese recipe, see the FAQs section below. Cottage cheese smells clean and fresh. If the cottage cheese turns yellow and tastes sour, it has become spoiled.
- Tomato Sauce: The tomato sauce sets the stage for this gravy. Soak cashews in warm water to soften them, which will help the gravy have a smoother consistency.
- Butter and oil: I used butter and oil. For a rich flavour, use only butter.
- Onion Puree: Cook the onion puree over low heat, stirring constantly, until it turns a light brown colour.
- Fresh cream: Adding fresh cream to the gravy makes it smoother.
- Spices: Cumin seeds and cardamom pods were used as spices. You can also lightly crush them and add them.
- Ginger garlic paste: Stir fry the ginger garlic paste until it loses its raw smell. The ginger garlic paste can sometimes stick to the bottom of your pan. Make sure the cook is on a low heat.
what you’ll need to make the tomato suace:
- To a blender, add soaked cashews along with water, tomato, chili powder, garam masala, and turmeric powder, pulse them in a blender couple of times to make a puree. ( Step 1 & 2)
- Keep aside the tomato sauce until we ready to use it.
Step By Step Instructions:
- To a saute pan, add 1 teaspoon vegetable oil, fry the onion petals and green chilies. Stir fry for 2 to 3 minutes. Collect them in a bowl and set them aside. ( Step 1 & 2)
- To the same saute pan, add remaining vegetable oil and butter. Once the oil heats up, add cumin seeds and cardamom. Stir fry for few seconds. ( Step 3)
- Add onion puree and and salt, Stir fry the onion puree for 6 to 7 minutes till they turn to a light brown color. And add Ginger garlic paste, stir fry with the onion until the raw smell of the ginger garlic paste disappears. (Sorry! Adding Ginger garlic paste is not in the picture) ( Step 4)
- Add the tomato sauce, Stir fry the tomato sauce for 4 to 5 minutes, the sauce would thicken and you can see a thin glaze of oil appears on the side. Now, add cubed cottage cheese/ paneer. Stir fry for few seconds. ( Step 5 & 6)
- Add 1 cup of warm water, thin out the sauce. Add in fried onion petals and green chilies. Cover and cook for 2 minutes. (Step 7 & 8)
- Add fresh cream, sprinkle dried fenugreek leaves and Serve Hot. ( Step 9 & 10)
- Cut Paneer as the desired shape.
- Prefer using Homemade ginger garlic paste for the Best flavors.
- You can use other vegetables like potato, cauliflower, broccoli.
- Make sure to Stir the onion puree to a nice golden color that gives you a rich taste for this curry.
- The consistency of the gravy is your preference, you can thin out the sauce by adding warm water or cook further to thicken up.
- Milk can also be used instead of water for richer gravy.
- How Do I serve this Recipe?
- Can I make this Paneer Do Pyaza in an instant pot?
Yes, You can make this recipe in the instant pot.
Follow the same recipe Instructions.
- Are cottage cheese and Paneer are same?
Yes, They are the same.
- How to Soften Frozen Paneer?
If the paneer has not softened after bringing it to room temperature, you can immerse the paneer in warm water for 5 minutes. The water should be enough to cover all the paneer cubes.
- Where Do i get Paneer/cottage cheese?
Paneer is widely available in India, if you live in the US, Check in an Asian grocery section or local Indian supermarket.
- How do you make homemade Paneer?
Bring milk to boil in a heavy bottom pot. When the milk comes to a boil, pour 1 tbs of lemon juice, Immediately you can see the entire milk begins to curdle
Once, it starts to curdle, turn off the heat. Pour it in a thin cheesecloth-lined over the colander and rinse in running water to remove the smell of the lemon juice.
Make a tight knot to a cheesecloth and squeeze more liquids. Place the muslin cloth on the plate with weight/heavy object on top. Let it sit for an hour.
Remove the muslin cloth, you get the thick creamy panner is ready! From 1 liter of full-fat milk ideally, you should get 100gms of paneer.
- Can i replace Tofu for this recipe?
Yes, you can replace Tofu also known as bean curd.
- How long can i store paneer do pyaza recipe?
You can store Paneer do Pyaza in an air-tight container and refrigerate for 3 days.
Re-heat in microwave /saute pan before you serve.
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