India
Paneer Do Pyaza Recipe
Prep Time | 40 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 250 gms paneer cottage cheese
- 2 medium onions for blanching and sauteing
- 2 cup sized onions finely chopped
- 2 medium tomatoes
- ½ tsp inch ginger + 2 small garlic cloves made into a paste in a mortar-pestle
- ¼ tsp turmeric powder (haldi)
- ½ tsp coriander powder (dhania powder)
- ½ tsp cumin powder (jeera powder)
- ¼ tsp black pepper powder
- ¼ tsp Garam masala powder
- 2 pinches nutmeg powder/jaiphal powder
- 3 tbsp low fat cream
- 1 tsp butter for sauteing the blanched onions
- 1.5 tbsp Oil for the remaining gravy
- Salt as required
whole spices
for garnish
- 1 tsp ginger julienne optional
- 1 tbsp chopped coriander leaves
- 1-2 tsp grated paneer/cottage cheese
Ingredients
whole spices
for garnish
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Instructions
- Peel the onions and wash well. Now, wash the tomatoes. Cut the onions into halves or quarters. Alternately, you can also use pearl or button onions instead of regular onions.
- In a pan, heat water until the water begins to boil. Now, add the onions and tomatoes and cook for a minute or two. At this point of time, switch off the flame. Let the onions and tomatoes lighten or blanch in the hot water for 20 to 25 minutes.
- Now remove the water and let the onions cool. Once they are cooled, remove each individual layer of each onion and keep them aside.
- In a pan, add 1 tsp of butter. Once the butter is heated, add onion layers and stir until they are light brown on the sides.
- Now, take the tomatoes and remove the skin. Finely chop them. On the side also chop two medium onions into fine pieces.
- In a pan, add oil. Once the oil is heated, add cardamoms, cinnamon, cloves, bay leaf, mace and dry red chilies. Stir them until the spices release their fragrance.
- Now add the finely chopped onions and saute until they turn golden.
- Now add the tomatoes and saute. Add ginger-garlic paste. Stir well and saute of very low flame until the oil is released from the side. Make sure the tomatoes are soft and completely cooked.
- Now add cumin powder, coriander powder, turmeric powder, black pepper powder, garam masala powder, nutmeg powder. If you would like the pyaza to be slightly spicy add 1/4 to 1/2 tsp of red chilli powder.
- Stir and saute well. Now add the blanches onion layers that you had kept aside. Niw you can add the paneer cubes.
- Add salt to taste and stir well. Let the paneer cook for 2 minutes.
- Now add low fat cream. Saute gently and cook for a minute.
- Add 12 tsp crushed dry fenugreek leaves or kasuri methi.
- Garnish with coriander leaves or ginger cut in julienne or grated paneer.
- Serve warm