Paneer Do Pyaza


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Paneer Do Pyaza, Semi Dry Indian Veg


Added to 24 cookbooks   This recipe has been viewed 6548 times

Paneer do Pyaza is a classic Indian semi-dry subzi , which combines the juicy succulence of onions with the richness of paneer.

A wide gamut of spices and spice powders gives the subzi a very attractive aroma and flavour, while a splash of fresh cream adds to its richness.

Although this dish uses several ingredients, you will find that all these are readily available in your kitchen at all times, and the cooking time for this dish is also low. So, you can make it easily on any day without having to plan much ahead.

Enjoy restaurant style Paneer Do Pyaza with roti or pulao ! You can also try other subzis like Subzi Pasanda and Subzi Ka Salan.

Our collection of recipes for Frozen Foods Gravies will help you cook Indian gravies and store for a long time. Whip up a restaurant style subzi in no time just by tossing in some crunchy vegetables and paneer in it.

Enjoy how to make Paneer Do Pyaza recipe with detailed step by step photos and video below.

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Paneer Do Pyaza recipe - How to make Paneer Do Pyaza

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Method
For paneer do pyaza

    For paneer do pyaza
  1. To make paneer do pyaza, heat the oil in a deep non-stick kadhai, add the cardamom, cinnamon, cloves and bayleaf and sauté on a medium flame for 30 seconds.
  2. Add the finely chopped onions and dry red chillies and sauté on a medium flame for 2 minutes.
  3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the ginger paste, garlic paste, coriander powder, chilli powder, garam masala, fresh cream, salt and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  5. Add the boiled onion cubes and sauté on a medium flame for 1 to 2 minutes.
  6. Add the paneer, toss gently and cook on a medium flame for 2 minutes ,while stirring occasionally.
  7. Serve paneer do pyaza hot.

Paneer Do Pyaza Recipe Video by Tarla Dalal

Paneer Do Pyaza recipe with step by step photos

How to make restaurant-style paneer do pyaza

  1. Paneer do pyaza is a popular Mughalai subzi. We have created an easy, restaurant style paneer do pyaza recipe with detailed step by step photos here for you. You can prepare it’s variants like subz do pyaza, bhindi do pyaza and mushroom do pyaza at home.

  2. For making restaurant style paneer do pyaza at home, heat the oil in a deep non-stick kadhai, add the cardamom and cinnamon.


  3. Also, add cloves and bay leaf and sauté on a medium flame for 30 seconds. Whole spices provide a pleasant taste and fragrance to the paneer subzi.
  4. Add the finely chopped onions.
  5. Also, add dry red chillies and sauté on a medium flame for 2 minutes. The onions will turn pinkish brown in colour and shrink in size.
  6. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the ginger paste and garlic paste. While they are easily available in the market, you can learn how to make ginger-garlic paste at home.
  8. Add the coriander powder and chilli powder. Also, you can add little Kashmiri red chilli powder to get that bright red colour.
  9. Add the garam masala. Using our Punjabi garam masala recipe, prepare fresh masala at home and I am sure you will forget the readymade spice mix.


  10. Add fresh cream, salt and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. You can even add roasted and crushed kasuri methi to give a nice touch to the sabzi.
  11. Add the boiled onion cubes and sauté on a medium flame for 1 to 2 minutes. To boil onions, take 1½ cup of water in a deep non-stick pan and cook the onion cubes on a medium flame for 8 to 10 minutes or till the onions are soft. Do pyaza means twice the amount of onions or onions are added twice so, we are adding them twice. If not boiled, then you can sauté them in little oil and then toss in.
  12. Add the paneer, toss gently and cook on a medium flame for 2 minutes ,while stirring occasionally. I make fresh paneer at home using cow’s milk. If you overcook this, the paneer cubes will turn hard and chewy.
  13. Serve paneer do pyaza hot along with roti/phulka or naan/paratha. Also, serve palak raita and Punjabi lassi to complete the meal.
  14. To make other restaurant style paneer gravies at home, refer Methi Malai Paneer Subzi and Kadai Paneer Subzi recipe.


Nutrient values (Abbrv) per serving
Energy265 cal
Protein7.7 g
Carbohydrates13.6 g
Fiber0.9 g
Fat20.1 g
Cholesterol0 mg
Sodium8.2 mg

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