Paneer Do Pyaza Recipe (Mughlai Style)
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Paneer Do Pyaza Recipe (Mughlai Style)
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Paneer Do Pyaza is a tasty dish of soft succulent cottage cheese cubes in a creamy semi-dry gravy with double the amount of onions. The recipe also has onions added twice during the cooking process.
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Ingredients
For blanching
- 2 onions (small to medium-sized) - 75 to 80 grams, or 5 to 6 button onions or small pearl onions or shallots
- 2 tomatoes (small to medium-sized) - 75 to 80 grams
- water - as required
For sautéing blanched onion layers
- 2 teaspoons butter for sautéing the blanched onions
Other ingredients
- 2 tablespoons oil - neutral flavored
- ½ to ⅔ cup finely chopped onions - 75 to 80 grams or 2 small to medium-sized
- ½ teaspoon ginger garlic paste or ½ inch ginger and 2 small garlic cloves crushed in mortar-pestle
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- ¼ teaspoon black pepper powder
- ¼ teaspoon garam masala
- 2 pinches grated nutmeg or nutmeg powder - optional
- 250 grams paneer (cottage cheese)
- ¼ cup light cream or low-fat cream or cooking cream or 2 tbsp of heavy or whipping cream
- salt as required
Whole spices
- 1 inch cinnamon
- 3 green cardamoms
- 2 to 3 cloves
- 1 single strand of mace - optional
- 1 tej patta (medium-sized) or 2 small-sized
- 2 to 3 dry red chilies (seeds removed if preferred)
For garnish
- 1 teaspoon ginger julienne - optional
- ½ to 1 tablespoon chopped coriander leaves (cilantro)
- 1 tablespoon grated paneer (Indian cottage cheese)
Instructions
Blanching onions and tomatoes
- Peel and rinse the onions. Rinse the tomatoes. Halve or quarter the onions.
- You can also use pearl or button onions instead of regular onions
- Blanch halved or quartered onions and tomatoes in hot water. For this method, first boil water in a pan till the water begins to boil.
- Add the onions and tomatoes and let them cook for a minute or two. Then switch off the flame.
- Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.
- Drain and once the onions are cooled, separate each onion layers and set aside. If the onion layers are large, then chop them in halves.
Sautéing blanched onions
- Heat butter in a pan.
- Add the onion layers and sauté until they are lightly browned from the edges. Set aside.
Chopping fresh onions and blanched tomatoes
- Peel the skin from the blanched tomatoes and chop them finely.
- Also peel, rinse and finely chop two small to medium onions. You will need ½ to ⅔ cup of finely chopped onions.
Sautéing spices and onions
- Heat oil in the same pan. Lower the heat and add all the whole spices - cinnamon, cardamoms, cloves, mace, bay leaf and dry red chilies. Mix and sauté the spices for some seconds until aromatic. Take care not to burn them.
- Add the chopped onions. Stir and sauté the onions until they become golden.
Sautéing tomatoes
- Add the blanched and finely chopped tomatoes. Mix well.
- Then add ginger-garlic paste. Mix and stir the masala mixture very well and sauté on a low to medium-low heat until the oil begins to release from the sides.
- The tomatoes should soften and be completely cooked.
- Keep heat to a low and add ground spices - coriander powder, cumin powder, turmeric powder, black pepper powder, nutmeg powder and garam masala powder.
- You can also add red chili powder if you prefer. Add about ¼ to ½ teaspoon of red chili powder depending on your taste.
- Stir and mix the ground spices very well on low heat.
Making paneer do pyaza
- Then add the blanched and sautéed onion layers. Mix and sauté for 2 minutes on low heat.
- Add the paneer cubes.
- Season with salt and stir everything well.
- Add the light cream or low-fat cream. Mix gently and cook for about thirty seconds to a minute. If you have whipped cream, then add 2 tablespoons of it.
- You can also add kasuri methi at this step. Add about ½ teaspoon of crushed kasuri methi (dry fenugreek leaves).
- Garnish with coriander leaves, ginger julienne or grated paneer.
- Serve paneer do pyaza hot or warm with Indian flatbreads like chapati, roti or naan.
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
813mg
(34%)
Potassium
407mg
(12%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
984IU
(20%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
20mg
(22%)
Vitamin D
1µg
Vitamin E
4mg
Vitamin K
9µg
Calcium
485mg
(49%)
Vitamin B9 (Folate)
33µg
Iron
1mg
(6%)
Magnesium
30mg
Phosphorus
67mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 813mg | 34% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 984IU | 20% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 20mg | 22% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 4mg | |
| Vitamin K | 9µg | |
| Calcium | 485mg | 49% |
| Vitamin B9 (Folate) | 33µg | |
| Iron | 1mg | 6% |
| Magnesium | 30mg | 8% |
| Phosphorus | 67mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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