Paneer Do-Pyaza
Veg
Paneer cubes and vegetables cooked in the classic Mughlai do-pyaza technique — the first batch of onions deeply caramelised into the gravy base, the second batch added whole or quartered at the end to retain bite. The vegetarian application of the royal double-onion technique, with the paneer absorbing the sweet, complex onion flavour.
Cuisines
Awadhi
Mughlai
Punjabi
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 200 grams | paneer, cubed |
| 3 tablespoons | oil |
| 2 large | onions, sliced |
| 1 medium | onion, cubed |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | ginger-garlic paste |
| 2 medium | tomatoes, pureed |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 0.5 teaspoon | turmeric powder |
| 0.5 teaspoon | garam masala |
| 1 teaspoon | kasuri methi |
| — | salt to taste |
| 2 tablespoons | fresh cream |
| 2 tablespoons | fresh coriander, chopped |
Instructions
- 1 Heat oil in a pan over medium heat and add cumin seeds.
- 2 Once the cumin seeds splutter, add sliced onions and sauté until golden brown.
- 3 Add ginger-garlic paste and sauté for another minute.
- 4 Add tomato puree, red chili powder, coriander powder, turmeric powder, and salt. Cook until the oil separates from the masala.
- 5 Add cubed onions and sauté for 2-3 minutes.
- 6 Add paneer cubes and mix well.
- 7 Sprinkle garam masala and kasuri methi over the mixture.
- 8 Add fresh cream and mix gently. Cook for another 2-3 minutes.
- 9 Garnish with fresh coriander and serve hot.
Tips
For a richer flavor, you can fry the paneer cubes until golden before adding them to the curry.