Print Friendly and PDF

Friday, January 20, 2023

Paneer Do Pyaza

Paneer Do Pyaza is a delicious masala made with paneer and onions predominantly. There is no use of cream or cashew paste unlike paneer butter masala yet this masala is creamy and delicious. The onions are sauteed so well that the onion tomato masala and yogurt adds richness to the gravy. This gravy can be served with naan, phulkas, or even rotis. The paneer is sauteed in ghee for added richness and the crushed spices, powdered spices adds flavour to the gravy. Give this a try and enjoy !!!

Preparation time ~ 20 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 4-5
paneer 200 gms
onion 4 medium sized sliced
ginger-garlic paste 2 tsp
tomatoes 3 chopped
whole spices - cinnamon-1' piece, cloves-4, dry red chilly broken -2, cardamom -3, bay leaves-1, whole peppercorn 1/2 tsp, cumin seeds 1/2 tsp, big cardamom- 1
kasuri methi 1 tbsp
vegetable oil 3 tbsp

to mix 
yogurt 1/2 cup
hot chilli powder 1/2 tsp
kashmiri chilli powder 1.5 
coriander powder 2 tsp
garam masala 1/2 tsp
roasted cumin powder 1/2 tsp
turmeric powder 1/2 tsp

to fry
ghee 2 tbsp
crushed cumin seeds 1 tsp
crushed coriander seeds 1 tsp
paneer 200 g
onion 1 cubed

Watch on YouTube-



  • Mix the yogurt with the spice powders listed and keep aside. 
  • Heat oil in a pan and add the whole spices. Saute for a minute. 
  • Add the sliced onions and saute till nicely browned. Add a pinch of salt to fasten the process. Add the ginger garlic paste half way through and continue sautèing. It may take 6-7 minutes to get nicely browned.
  • Add the tomatoes and add a little salt to cook tomatoes. Cover and cook for 2 minutes. Add 1/4 cup water and cook till tomatoes are mashed well. 
  • Add the yogurt spice mix. Mix well and add 1/2 cup water. Cover and cook 5 minutes on medium flame. 
  • After 5 minutes, check to see the masala is well cooked and oil floats on the surface. Finally, crush the kasuri methi and add to the masala. Switch off flame. 
  • Heat ghee in another pan. Add the crushed cumin seeds and coriander seeds. Add the cubed paneer. Add the cubed onion. Saute for a minute till all sides of the paneer looks lightly fried or till onion changes colour. Takes about a minute, switch off flame. 
  • Boil the gravy masala, add the paneer onion mix. Simmer covered for 2 minutes. Switch off flame. Garnish with coriander leaves. Keep covered for 10 minutes before serving. 

* You can use vegetable oil instead of ghee but ghee definitely adds good flavour.
* Use hybrid tomatoes, for the balanced tastes.
* Add more water to the gravy if you like the gravy watery but we love this creamy type consistency.


1 comment:

Angie's Recipes said... Best Blogger Tips

Very warming, flavourful and moreish! A perfect meal for our lousy cold weather.