Paneer do Pyaza Recipe (with Step by Step Photos)
|100 gms (3 oz) Paneer (cottage cheese)|
|2 large Onion|
|1 Green Chilli, seeded and chopped|
|1 teaspoon Kasuri Methi (dried fenugreek leaves)|
|3 medium Tomatoes|
|1/2 teaspoon grated Ginger|
|2-3 cloves Garlic, crushed|
|1/2 teaspoon Cumin Seeds|
|1 Green Cardamom|
|1 small piece of Bay Leaf|
|1/8 teaspoon Turmeric Powder|
|1/2 teaspoon Red Chilli Powder|
|1 teaspoon Coriander Powder|
|1/2 teaspoon Garam Masala Powder|
|1/2 teaspoon Sugar (optional)|
|1 tablespoon + 2 tablespoons Oil|
|1 tablespoon Fresh Cream|
|1 tablespoon Coriander Leaves, finely chopped|
|Salt to taste|
|1/2 cup Water|
- Cut paneer into 1-inch cubes. Finely chop 1 tomato and crush remaining 2 tomatoes into puree.
- Finely chop 1 onion. Cut remaining onion into 4 equal parts and separate its layers. Heat 1 tablespoon oil in a normal or non-stick pan and shallow fry onion layers until light brown. Transfer them to a plate.
- Heat 2 tablespoons oil in the same pan. Add cumin seeds, green cardamom and bay leaf, when they begin to sizzle, add chopped onion and sauté until light brown.
- Add grated ginger, crushed garlic and green chilli; sauté for a minute.
- Add crushed tomato puree and chopped tomato; sauté until oil starts to separate.
- Add kasuri methi, red chilli powder, turmeric powder, coriander powder, garam masala powder, sugar and salt; mix well and cook for 1 minute.
- Add paneer cubes, shallow fried onions, 1/2 cup water and cook for 3-4 minutes.
- Add fresh cream, mix well and turn off the flame.
- Transfer prepared sabzi to serving bowl. Garnish paneer do pyaza with fresh coriander leaves and serve hot.
- Adjust amount of red chilli powder and green chilli to make it as spicy as you like it.
- Paneer do pyaza, one of the easy paneer dishes recipe, uses sugar to balance out the sour taste of tomato. You can avoid it if you do not like even a mildest hint of sweet taste in curry.
- If you would like to have larger pieces of onion, then cut it into 4 parts and separate its individual layers (instead of slicing the onion) before sautéing.
Response: Hi Deepanjali, follow the given link prepare gulab jamun from scratch.
Thanks a ton for sharing this recipie
Response: Hi, you can make the malai(fresh cream) at home or buy it from the grocery store (you can easily find Amul brand fresh cream in most of the grocery stores).
It is added in most of the punjabi curries to get rich creamy flavor. However, if it is not available, you can skip it. You cannot use anything else instead of malai.
To make the malai at home, follow the given directions.
1. Boil the milk and then cool it at room temperature.
2. After that, keep it in refrigerator for at least 7-8 hours, the thick layer (malai) will form on the milk surface, collect it and store it in airtight container in refrigerator. It stays good for 4-5 days.
3.To add homemade malai in the curry, beat it a little or stir it with a spoon before adding.
Response: Hi Preeti, fresh cream is added in the gravy to get the creamy taste, however if it is not available then you can skip it. You can buy the fresh cream (malai) from grocery store.
Response: Hi Neha, if you want to make this in large quantity, I would suggest you to make this once at home and check the quantity. This recipe serves 2 people, so you can get the idea to make this for 30 people by multiplying all ingredients.
Response: Hi parul, sugar is added to balance the sour taste of tomatoes in this recipe but if you do not like then you can omit it. In this recipe, sugar is an optional ingredient as we have mentioned in the ingredient section.
I have one doubt, here paneer is not shallow fried is it necessary or not.
Response: Hi lilly, thanks for trying the recipe. In this recipe, it is not necessary to shallow fry the paneer.
Response: Yes, we will definitely add option to know the recipe for increased serving portion.
Response: Thanks Usha for trying the recipe and informing me about missing ingredients in direction. I have updated the recipe according to it.