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An appetizing, brightly-lit, close-up food photograph of Paneer Do Pyaza, served in a contemporary, white ceramic bowl on a light-colored, rustic wooden table. The rich, velvety, orange-tomato gravy is generously filled with succulent, golden-fried paneer cubes and large, translucent, sautéed onion petals. The dish is garnished with a graceful swirl of fresh cream, finely chopped green cilantro, and thin, golden ginger juliennes. The natural, soft daylight from a window bathes the scene in a warm, bright glow, highlighting the fresh textures and vibrant colors. The background is softly blurred to keep the focus entirely on the inviting, delicious meal.

Paneer do Pyaza

Paneer Do Pyaza is a rich and aromatic North Indian classic where succulent cubes of paneer are cooked with onions in two distinct stages—both finely chopped in a luscious, spice-infused gravy and as large, crunchy petals. Simmered in a velvety tomato-cashew base with a splash of cream, this restaurant-style dish balances texture and depth perfectly.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people

Equipment

  • 1 Kadai or wok
  • 1 large spoon
  • 1 chopping board
  • 1 knife
  • 1 mixer grinder

Ingredients
  

  • 200 gms paneer
  • 1 onion finely chopped
  • 1 onion cubed and layers separated
  • 4 large tomatoes pureed
  • 10 cashews soaked in warm water
  • 2 tbsp oil or butter
  • 1 tsp jeera
  • 1 tsp ginger garlic paste
  • 1 tsp kashmiri lal mirch or chilli powder as per your tolerance
  • 1/4 tsp haldi or turmeric powder
  • 1 tsp dhania ior coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp fresh cream
  • 2 tbsp chopped coriander

Instructions
 

  • Chop 1 oinon finely and keep aside.
  • Chop the other onion in 4 quarters and separate the layers and keep aside.
  • Chop the paneer into small cubes and keep aside.
  • Puree 4 large tomatoes and keep aside.
  • Soak the cashews in some warm water for 10 mins before hand. Discard the water and grind separately or with the tomatoes. Keep aside.
  • Put 2 tbsps oil or butter in a wok or kadai. Once it becomes hot put in 1 tsp jeera and saute for 5-6 seconds.
  • Now add in the finely chopped onion and saute till it becomes transluscent. Add salt to taste.
  • Add in 1 tsp ginger garlic paste and saute till the raw smell goes away.
  • Now add in the pureed tomatoes and cashews and cook covered for 2-3 mins until the oil separates.
  • Now add in the spice powders, kashmiri lal mirch or chilli powder, haldi and coriander powder. Saute for 10 seconds. If the masala is becoming too dry add a splash of water to incorporate moisture. Now cover and cook for 2-3 mins till oil separates.
  • Then add 1/2 cup to 1 cup water and adjust consistency. Adjust salt if required.
  • Now add in the paneer cubes and the onion layers into the gravy. Cover and let it simmer for 2-3 mins.
  • Now add in 1/2 tsp garam masala and mix well.
  • Also add in 1 tbsp fresh cream and mix it well.
  • Finely garnish with chopped coriander and it's done!
  • Enjoy your rich buttery paneer do pyaza with warm rotis or naan.
Keyword cottage cheese, paneer, paneer do pyaza