Indian Cuisine

Paneer Do Pyaaza

Medium spiced vegetarian dish, yoghurt based gravy cooked in Indian spices with Paneer.

Ingredients            Quantity

Paneer (cubes) – 250gms

Onions (sliced) – 3

Onions (quarters) – 2

Tomatoes (chopped) – 2

Ginger (chopped) – 2 Tbsp

Garlic (chopped) – 2 Tbsp

Yoghurt – 100gms

Garam Masala – 3 tsp

Haldi (turmeric) – 1 tsp

Coriander Powder – 2 tsp

Sauf Powder – 1 tsp

Red Chilli Powder – 1 tsp

Salt – to taste

Oil – for frying

Ghee – 3 tbsp

Fresh coriander – for garnish

Green chillies – 2 Cloves – 2 to 3

Dry Red Chillies – 2

Peppercorns – 3 to 4

Bayleaf – 1

Whole jeera (cumin) – 2 tbsp

Cinnamon – 1

Hot water – 1/2 cup


* Take oil and shallow fry paneer on medium flame, turn the paneer cubes to get even colour. Carefully, take the paneer and keep aside.

* Take a heavy bottom pan (kadhai) , add ghee and once ghee is hot add the whole jeera, bayleaf, red chillies, peppercorns, cloves, cinnamon. Once aromatic add the onions.

*Fry the onions on medium flame, add pinch of salt and mix well. Add chopped tomatoes. Add garam masala, haldi, dhaniya powder and mix well.

*Add half cup hot water and cook for 7-8 mins on medium flame.

*Take curd, add Garam Masala, red chilli powder, dhaniya powder and sauf powder. Mix well.

*Turn the flame to low and add the curd mixture (to avoid burning) in the pan and let it cook for 8-10 mins on low flame until ghee separates. *if required, you can 1/2 cup more water.

*Meanwhile, take the same pan in which paneer was fried, add whole jeera, 2 green chilies and garam masala, then add onion quarters and fry the onions.

*Bring the gravy to boil then add fried paneer in gravy and mix well. Add the onions quarters in the pan and mix well.

*Add fresh coriander and turn off the flame.

*Garnish with fresh coriander and serve hot.

*Enjoy with Parantha/ Rumali Roti/ Butter Naan.


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