Paneer Do Pyaza In Restaurant Style Recipe

Paneer Do Pyaza In Restaurant Style

  • Prep Time
    10 Minutes
  • Cook Time
    10 Minutes
  • Difficulty Level
    Intermediate

Paneer Do Pyaza In Restaurant Style is a well-known dish.

Paneer Do Pyaza In Restaurant Style sounds a very interesting dish. In the restaurants menu, you will find a variety of paneer dishes. This dish is one of them. The method of preparation is very simple. As it is basically, onion and paneer cubes tossed together in a spicy gravy mixture. Now, you can also prepare this dish at your home. So, try this recipe and let us know your feedback in the comment section.

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Tips and suggestions by the Mom Chef:-

  • Saute the spices in the gravy mixture for extra 2 to 3 minutes for adding more flavor to the dish.
  • You can put, water or milk for making the gravy of liquid consistency.

For more such exciting recipes like Paneer Do Pyaza Restaurant Style , please click on the following links:

  1. PANEER LABABDAR
  2. Kaju Curry | Shahi Kaju Curry
  3. Corn Palak Sabzi | Creamy Corn Spinach Curry

Current Recipe Rating

(3 / 5)

2 ratings

  • Recipe
  • Text size

Ingredients

  • Oil -1 tablespoon
  • Slit Hari Mirchi/Green Chili - 2 to 3 no (optional)
  • Lehsun kali/Garlic cloves - 5 to 6 no (finely chopped)
  • Jeera/Cumin seeds - 1 teaspoon
  • Rai/Mustard seeds - 1 teaspoon
  • Pyaz/Onion - 1 big no (chopped)
  • Pyaz/Onion shallot pieces - 2 big
  • Tamatar/Tomatoes - 3
  • Ginger - 1/2 inch piece (for tomato puree)
  • Green chili - as per taste (for tomato puree)
  • Paneer/Cottage Cheese - 1 cup
  • Haldi powder/Turmeric powder - 1 pinch
  • Red chili powder - 1 teaspoon
  • Dhania powder/Coriander seeds powder - 2 teaspoon
  • Bhuna jeera/Roasted cumin seeds powder - 1/2 to 1 teaspoon
  • Salt - as per taste
  • Warm water - as required
  • Doodh Malai/Fresh Milk Cream - as required
  • Kasuri Methi/Dry Fenugreek leaves - 1/2 teaspoon
  • Garam Masala/All spice mix powder - 1/2 o 1 teaspoon
  • Doodh/Milk - as required
  • Coriander leaves - to garnish

Instructions

  1. Heat oil in a pan, put slit green chilies, garlic cloves, cumin seeds, mustard seeds and chopped onion. Saute well together.
  2. In another pan, heat 1 tablespoon oil, put the onion shallot pieces. Saute the shallot pieces lightly.
  3. For tomato puree, take 3 tomatoes, green chili and ginger as per taste. Grind all the three together to make a puree.
  4. While the onion in the first pan has turned brown, put the toamto puree. Mix well together. Keep checking the onion shallot.
  5. Once the onion shallot pieces are sauted, take it out in a plate, add some oil as required and saute the paneer cubes.
  6. In the first pan to the tomato puree, put the turmeric powder, red chili powder, coriander seeds powder, roasted cumin seeds powder and mix well. Put salt as per taste. Keep checking the paneer cubes and saute till they turn light brown in color.
  7. Then put warm water as required to the gravy mixture, then add fresh milk cream and allow it to boil. Put the onion shallot pieces and paneer cubes.
  8. Rub the dry fenugreek leaves in the palms and put in the gravy mixture, then put the all spice mix powder and mix well. Add milk for liquid consistency.
  9. Cook for some time and garnish with coriander leaves.
  10. The Paneer Do Pyaza In Restaurant Style is ready to serve with roti/chapati.

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