Paneer Do Pyaza

Name: Paneer Do Pyaza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 oz paneer (8 oz block), cubed; 2 large onion, sliced; 1/2 medium onion for garnish, finely diced; 1 tbsp ginger-garlic paste; 1 medium tomato, diced; 1/2 cup heavy cream; 3 tbsp oil; 1/2 tsp cumin seeds; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp red chili powder; to taste salt; 1/4 tsp garam masala; 1/4 tsp dried fenugreek leaves (kasuri methi); 1 cup water

Tender paneer cubes in a silky onion-based gravy with fresh and cooked onions. A modern favorite that's aromatic, mildly spiced, and chef-approved.

40 minMediumServes 4280 cal/serving

IndianDinnerStovetopVegetarianGluten-Free

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Ingredients

8 oz paneer (8 oz block), cubed
2 large onion, sliced
1/2 medium onion for garnish, finely diced
1 tbsp ginger-garlic paste
1 medium tomato, diced
1/2 cup heavy cream
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chili powder
to taste salt
1/4 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1 cup water

Instructions

1

Heat 3 tbsp oil in a large pan over medium-high heat. Add 1/2 tsp cumin seeds and let crackle for 15 seconds.
2

Add 2 sliced large onion and cook until deeply caramelized and golden, about 8-10 minutes. Stir occasionally.
3

Add 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
4

Stir in 1 medium diced tomato, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, and 1/2 tsp red chili powder. Cook for 2-3 minutes.
5

Add 1 cup water and bring to a boil. Reduce heat and simmer for 5 minutes.
6

Blend the cooked mixture into a smooth gravy using an immersion blender or regular blender. Return to the pan if using a regular blender.
7

Stir in 1/2 cup heavy cream and season with to taste salt.
8

Gently add 8 oz cubed paneer (8 oz block) and stir carefully.
9

Simmer for 5 minutes until the paneer is heated through, stirring gently.
10

Finish with 1/4 tsp garam masala and sprinkle with 1/4 tsp dried fenugreek leaves (kasuri methi).
11

Top with fresh 1/2 finely diced medium onion for garnish and serve hot with rice or bread.

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Questions

What should Paneer Do Pyaza look like when it is ready?

Go by the cues in the method rather than the clock. Step 9: cook until the paneer is heated through, stirring gently.

Can I speed up the caramelized onions in Paneer Do Pyaza?

Step 2 reads: "Add 2 sliced large onion and cook until deeply caramelized and golden, about 8-10 minutes." Not by much. Step 2 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

Do I need any special equipment for Paneer Do Pyaza?

Beyond a knife and a board, the method uses an immersion blender (step 6) and a blender (step 6). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for dried fenugreek leaves in Paneer Do Pyaza?

The entry for Paneer Do Pyaza calls for 1/4 tsp dried fenugreek leaves (kasuri methi). In its place: A little celery leaf with a pinch of fennel seed, or simply leave it out. The flavor is distinctive and the dish still works without it.

Is Paneer Do Pyaza spicy?

Only mildly. The heat in Paneer Do Pyaza comes from 1/2 tsp red chili powder. For a milder plate, halve the chili; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Paneer Do Pyaza dairy-free?

Not cleanly. Here the dairy (8 oz paneer (8 oz block), cubed, 1/2 cup heavy cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How many calories are in Paneer Do Pyaza?

One serving (the recipe makes 4) is about 280 calories, with 16 g protein, 18 g carbohydrate and 18 g fat, plus 2 g fiber and 480 mg sodium.

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