Go Back

Paneer Do Pyaza Recipe

Create restaurant-style Paneer Do Pyaza at home! Learn the secret to perfectly soft paneer and sweet, crunchy onion layers in a rich, spiced tomato-onion gravy.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 250 g Paneer cut into 1-inch cubes
  • 150 g Red Onions finely chopped
  • 100 g Red Onions separated into petals
  • 150 g Roma Tomatoes pureed smoothly
  • 1 tbsp Ginger-Garlic Paste
  • 1 piece Green Chili slit lengthwise
  • 2 tbsp Ghee or Oil divided
  • 1 tsp Cumin Seeds
  • 1 piece Bay Leaf
  • 1 inch Cinnamon Stick
  • 2 pieces Green Cardamom
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1 tsp Kasuri Methi dried fenugreek leaves
  • 1/2 cup Warm Water
  • 2 tbsp Fresh Cream optional

Method
 

  1. Soak the 250g cubed paneer in warm water for 15 minutes to make it incredibly soft. Drain and set aside.
  2. Heat 1 tablespoon of ghee in a pan over medium heat. Sauté the 100g of onion petals and green chili for 2 minutes until slightly translucent but still crunchy. Remove and set aside.
  3. Add the remaining 1 tablespoon of ghee to the same pan. Toss in cumin seeds, bay leaf, cinnamon, and cardamom pods. Sauté for 30 seconds until aromatic.
  4. Add the 150g finely chopped onions to the pan. Cook on medium-low heat for 6-8 minutes, stirring occasionally, until deep golden brown.
  5. Stir in the ginger-garlic paste and cook for 1 minute. Add the tomato puree, turmeric, Kashmiri red chili powder, coriander powder, and salt. Cook until the oil separates from the edges of the spice paste.
  6. Pour in 1/2 cup of warm water and bring to a simmer. Add the softened paneer and sautéed onion petals. Simmer gently for 3 minutes. Finish with garam masala, crushed kasuri methi, and fresh cream. Serve hot.