Quick Paneer Do Pyaza: Addition to Paneer Recipe Collection

paneer do pyaza

My paneer recipe collection is getting bigger and tastier.

But I rarely make fancy paneer recipes, except paneer bhurji, as I talked about in my previous post on paneer badami.

Nevertheless, these days, I am trying to experiment with the diverse paneer recipes.

After all, for nonvegetarians, paneer is the best source of protein. Not to mention, it tastes delish in whichever form you have it.

So today, I have tried paneer do pyaza. Amit likes do pyaza recipes, but his wife has never tried her hands at it. Today was the day when I got over my hesitation on "do pyaza"..LOL




Thankfully had paneer (cottage cheese) in stock. All I needed was a recipe. So a quick Google search drove me to Dassana Amit's popular blog (vegrecipesofIndia). I found it an exceedingly simple recipe. I like this website, with pictorial description of all recipes.

I had all ingredients at hand. I followed her recipe, with a slight modification here and there and was able to make paneer do pyaza for the first time. I added hung curd instead of cream, but there was no difference in taste. Rather, the taste was overpowering. Try this simple paneer do pyaaza recipe, and nobody can tell it is homemade!

Paneer Recipe Ingredients
1 cup- paneer
4 small onions +2 big ones (or you may take 2 big ones instead of 4 smaller ones)
2- tomatoes
1 tbsp- ginger-garlic paste
1 green chilly/red chilly powder
kasuri methi
garam masala (my Odiya MIL's recipe)
salt, turmeric, black pepper
coriander powder (dhaniya)
1 big cardamom (badi elaichi)
1 small cardamom (hari elaichi)
1 laung (clove)
1 small cinnamon stick (dalchini)
pinch of shah jeera (or plain jeera - cumin seeds)
1 tbsp- oil
1 tbsp- hung curd(or cream or nothing at all)

Procedure

paneer do pyaaza

1. First, we need to blanch 4 onions and tomatoes together.
2. Boil water in a pan and add sliced onions and whole tomatoes.
3. Cover & cook for 10-15 minutes. Let them cool therafter.
4. Meanwhile, let's prepare the masala.
5. Chop the remaining (big) onions and keep aside.
6. Make paste with ginger and garlic . I always keep in stock, so used the same.
7. Next once the onions and tomatoes have cooled down, keep them on a sieve.
8. Take a pan. Add oil.
9. Next add jeera, dalchini, laung, and elaichi.
10. Let them splutter. The aroma of roasted spices will spread in your kitchen.
11. Then add chopped onions. Saute well.
12. Then add ginger-garlic paste and saute until the raw smell is gone.
13. Now add chopped and blanched tomatoes and cook until the masala is done.
14. Now add haldi, salt, kasuri methi, and chilly powder.
15. Add hung curd or cream.
16. Mix well. 
17. Next add blanched onion pieces.
18. Mix very well.
19. Last, add paneer pieces and mix.
20. Garnish with coriander leaves.
21. Enjoy lip smacking paneer do pyaza with roti, naan, parantha!