Paneer Do Pyaza

Paneer Do Pyaza is a cottage cheese preparation with a caramelised fried onion based creamy gravy that is not spicy but rather tangy in taste with hints of sweetness. The ‘dopiaza’ preparation is believed to have originated in Persia and reached the Indian subcontinent through the Mughals. Others say that it means cooking with double the volume of onions compared to the other main ingredient, for example, paneer, chicken, mutton, etc. Paneer Do Pyaza is an easy dish to make with everyday ingredients available in an Indian kitchen.

INGREDIENTS

  • Paneer (cottage cheese) – 500 grams
  • Oil – Sufficient for golden frying onions
  • Onions – 4 Nos. medium (sliced lengthwise)
  • Tomatoes – 3 Nos. medium (ground to a thick consistency)
  • Yellow capsicum – 1 Nos. medium (ground to a thick consistency)
  • Oil – 4 Tablespoons
  • Caraway Seeds (shahi jeera)
  • Cumin seeds (jeera) – 1 Tablespoon
  • Black Cumin Seeds (kala jeera) – 1/2 Teaspoon
  • Cinnamon (dalchini) – 1 inch
  • Cloves (laung) – 3 Nos.
  • Mace (javitri) – 1 single strand
  • Bay Leaf (tej patta) – 2 Nos.
  • Green Cardamoms (choti elaichi) – 5 Nos. (crushed)
  • Garlic Paste – 1 Tablespoon
  • Ginger Paste – 1 Tablespoon
  • Red Chilli Powder – 3 Teaspoons
  • Coriander powder – 2 Tablespoons
  • Turmeric powder – 1 Teaspoon
  • Garam Masala Powder – 1 Teaspoon
  • Nutmeg Powder (Jaiphal Powder) – 2 pinches
  • Dry Red Chilies (sookhi lal mirch) – 3 Nos.
  • Black Pepper Powder (kali mirch) – 1/2 Teaspoon
  • Green chillies – 10 Nos. (fine chopped)
  • Onions – 2 Nos. medium (cubed)
  • Dried Fenugreek Leaves (Kasuri Methi) – 2 Teaspoon
  • Cashew nuts – 10 Nos. (made to paste)
  • Fresh cream – 60 grams (4 Tablespoons)
  • Salt – To taste
  • Ginger – 1 teaspoon (cut julienne for garnish)
  • Coriander Leaves (dhania patta) – 1 tablespoon (chopped for garnish)
  • Paneer (cottage cheese) – 2 Teaspoon (grated for garnish)

DIRECTIONS

  1. In a kadhai add oil for frying the onions, add the sliced onions and fry till golden brown (barista). Remove the fried onions, drain and keep aside.
  2. In a blender add yellow capsicum, tomatoes and blend it to a fine paste.
  3. Then again take the previously used kadhai, heat it, add oil in it, followed by caraway seeds, cumin seeds, black cumin seeds, Cinnamon, Cloves, Mace, Bay Leaf, Green Cardamoms. Saute till they release their aroma. Follow by adding ginger paste, garlic paste, red chilli powder, coriander powder, turmeric powder, garam masala powder, nutmeg powder, Black Pepper Powder. Saute taking care not to burn the spices.
  4. Next, add green chillies and diced onions and salt, Saute till onions change colour to translucent.
  5. Then add the paste of yellow capsicum and tomatoes and saute for 5 minutes.
  6. Add the golden fried onion slices, followed by paneer cubes. Mix all the ingredients well but gently, cover and cook.
  7. Then add kasoori methi powder, cashew nut paste, and fresh cream. Stir and after about 30 seconds remove from heat.
  8. Garnish with ginger juliennes, chopped coriander leaves and grated paneer.
  9. Serve paneer do pyaza with chapatis, rotis or naan.