How to make Paneer Do Pyaza Recipe

How to make Paneer Do Pyaza Recipe from Avias stainless steel cookware

Indian cuisine is a treasure trove of dishes that combine a myriad of flavors, textures, and aromas to create culinary masterpieces. One such dish that embodies this harmonious blend is "Paneer Do Pyaza." This flavorful dish, rich with history and cultural significance, offers a tantalizing experience for both the palate and the senses.

Oil-2 tbsp
Cumin seeds -1/2 tsp
Black pepper-1/4 tsp
Chopped onion-1 medium
Ginger garlic paste -1 tbsp
Tomato -1
Turmeric powder-1/2 tsp
Curd-1/2 cup
Red chilli powder -1/2 tsp
Coriander powder -1/2 tsp
Roasted cumin powder1/2 tsp
Garam masala 1/2 tsp
Cashew paste -2 tbsp
Paneer -250 gm

Certainly, here are instructions to make this delicious 
Heat 2 tablespoons of oil in a stainless steel frypan over medium heat. Add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of black pepper, and 2 cloves. Sauté them until the cumin seeds begin to splutter and release their aroma.

Add 1 medium chopped onion to the induction frypan and cook until it turns translucent and slightly golden. Stir in 1 tablespoon of ginger-garlic paste and cook for another couple of minutes until the raw smell disappears.

Next, add 1 finely chopped tomato to the fry pan and cook until it softens and blends into a thick paste. This should take around 5-7 minutes.

Now, it's time to add the spices. Sprinkle 1/2 teaspoon of turmeric powder, a pinch of salt (adjust to taste), 1/2 teaspoon of red chilli powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of roasted cumin powder, and 1/2 teaspoon of garam masala. Stir well to combine all the spices with the onion-tomato mixture and cook for a few more minutes until the oil starts to separate from the mixture.

Reduce the heat to low and add 1/2 cup of curd (yogurt) to the frypan. Stir continuously to prevent curdling and cook until the mixture becomes creamy and the oil starts floating on the top. This may take around 5-7 minutes.
To make the curry rich and creamy, add 2 tablespoons of cashew paste to the fry  pan. Mix it in thoroughly to enhance the texture and flavor.

Now, add 250 grams of paneer (cottage cheese) cubes to the curry. Gently mix the paneer with the gravy, ensuring the cubes are coated evenly. Let it simmer for a few minutes until the paneer absorbs the flavors of the curry and becomes tender.

Your flavorful and creamy Paneer Curry is now ready to be served. Garnish it with fresh coriander leaves and serve it hot with steamed rice or naan for a delightful meal. Enjoy!
This dish combines the richness of cashews and the creaminess of yogurt with aromatic spices to create a delightful paneer curry that's perfect for any occasion.

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