Do Pyaza in Persian means two onions and this curry is usually prepared with double the quantity of onions. Onions are added at two stages during cooking and hence the name is Paneer Do Pyaza. Paneer Do Pyaza is a semi gravy recipe prepared with soft paneer and plenty of onions in a creamy base.
Onions are added initially and at the end, sauteed onions are added to give a crunchy feel to the gravy. The gravy is not spicy and has a pinch of sweetness due to plenty of onions added with the tanginess of tomatoes.
Serve Paneer Do Pyaza as a starter at your parties with chapatti/roti or whole wheat lachha paratha, Aloo Matar Sabzi and Tomato Onion Cucumber Raita.
If you like this recipe, you can also try other Paneer recipes such as
Cuisine: North Indian Recipes
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 40 M
To begin making the Paneer Do Pyaza recipe, heat a half teaspoon of oil in a kadhai/wok and add onions. Cook until they become translucent and keep them aside.
In the same kadai, add remaining oil and cumin seeds and wait until they sizzle and add cardamom seeds and saute until a nice aroma comes out of it.
Now add lengthwise cut onions and cook until they become transparent. Add ginger garlic paste and saute for a minute.
After a minute, add tomatoes and cook until they become soft. Add spice powders, kasthuri methi, required amount of salt and toss them well.
Simmer the gravy. Cook until moisture is absorbed and oil starts leaving from the sides.
Add cubed paneer, fried onions and give them a stir, add a dash of cream and simmer Paneer Do Pyaza for about 3-4 minutes.
Serve Paneer Do Pyaza as a starter at your parties with chapatti/roti or whole wheat lachha paratha, Aloo Matar Sabzi and Tomato Onion Cucumber Raita.