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

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.

Questions

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 long does Paneer Do Pyaza keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Paneer Do Pyaza?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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