Name: Paneer Do Pyaza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Paneer, cut into large cubes; 3 medium Onion, 2 finely chopped for gravy, 1 cut into large separated petals; 2 medium Tomato, pureed or finely chopped; 1 tbsp Ginger-Garlic Paste, fresh; 2 tbsp Indian-Style Yogurt, whisked, at room temperature; ½ tsp Ground Turmeric, divided; 1 tsp Red Chilli Powder, divided; 1 tbsp Ground Coriander-Cumin Blend, dhania-jeera powder; ½ tsp Garam Masala, sprinkled at the end; 1 tsp Cumin Seeds, jeera; 3 tbsp Cooking Oil, divided; 2 tbsp Coriander Leaves, finely chopped; 1 tsp Salt, to taste

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat a little oil in a pan. Add the onion petals and sauté them on high heat for 2 minutes until they get light brown spots but remain crunchy. Remove and set aside.
2 min
In the same pan, lightly fry the paneer cubes with a pinch of turmeric and red chilli powder until golden. Remove and set aside with the onions.
Add the remaining oil to the pan. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they are deeply golden brown. This is essential for the base flavor.
Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
Add the tomatoes, remaining turmeric, red chilli powder, coriander-cumin powder, and salt. Cook until the tomatoes are soft and the oil separates.
Turn the heat to low. Add the whisked curd, stirring continuously to prevent it from splitting. Cook until the gravy comes together and releases oil again.
Add a splash of hot water to adjust the consistency to a thick semi-dry gravy.
Gently fold in the fried paneer cubes and sautéed onion petals. Simmer for 2-3 minutes so the paneer and onions absorb the flavors.
2–3 min
Finish with garam masala and freshly chopped coriander. Serve hot.

How to tell it's done

Soft, spiced paneer contrasting beautifully with distinct, sweet, slightly crunchy onion petals in a clingy, thick masala.

Getting it right

Tip

The name 'Do Pyaza' literally means two onions, signifying that onions are added at two different stages and in two different forms: finely chopped for the base gravy, and large crunchy petals towards the end.

What to serve it with

Enjoy with warm Butter Naan, Laccha Paratha, or simple Phulkas.

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