|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.