Paneer Do Pyaza is an underrated classic that you’ll find at any North Indian restaurant. It heroes onions in three different ways to make a curry that’s spicy, mildly sweet, and filled with texture.
This Paneer Do Pyaza isn’t your average paneer curry. The star of this dish isn’t just paneer, but onions which are used in 2 different ways (hence the name, Do Pyaza). Making this restaurant-style paneer curry is easier than you’d think. Even though it has a slightly longer list of ingredients, most of them are Indian pantry staples. The result is a dish that is rich, spicy, mildly sweet and pairs perfectly with rice or roti.
If you are bored of the classic paneer recipes such as matar paneer or paneer lababdar, then this paneer do pyaza recipe is something you definitely need to try ASAP!
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Paneer Do Pyaza Ingredients
Paneer: The star of the recipe. I have used homemade paneer for the best flavor, but store-bought works also.
Onions: We use onions two ways – once in the onion cashew paste to form the gravy and then as onion petals to add texture and bite to the dish
Spices: A mix of whole spices like cumin seesds, bay leaves, cardamom, and cloves along with powdered spices like turmeric, red chilli, Kashmiri red chilli, coriander, cumin, and garam masala, add lots of flavor, warmth, and color to the dish
Cashews: Helps add creaminess and richness to the gravy without the use of any cream. I have used broken cashews, but you can use whole cashews by simply reducing their quantity slightly
Tomatoes: Forms the base of the gravy along with onions and cashews. Adds a slight tanginess to the whole dish
Fat: We use three types of fats – oil, ghee, and butter at different stages of the cooking process to add richness and flavor to the dish in every bite
Ginger garlic paste: Adds aroma and flavor to the gravy
Tomato ketchup: Unexpected but adds a lovely tangy-sweet flavor the dish. I highly recommend adding it
Salt: for seasoning
Kasuri methi: Lightly roasted and crushed, and added right at the end for a subtle smokiness and that restuarant-style flavor
Coriander leaves: Used as a garnish for hint of hearty freshness and the perfect finishing touch
Frequently Asked Questions
You could absolutely make a Chicken Do Pyaza but I’d recommend using a pressure cooker and noting that the cook time will increase – as for this recipe we are directly adding in the fried paneer pieces. You can also check out my Kadhai Chicken recipe!
The key difference between the two is Paneer Do Pyaza’s heavy use of onions and Kadhai Paneer’s addition of capsicum and kadhai masala. Both are delicious North Indian restaurant-style curries!
“Do Pyaza” literally means “double onions.” The dish uses onions generously, both in the gravy and as larger onion petals that are cooked with the paneer.
Yes. Thaw it completely and soak it in hot water for 10-15 minutes before using. This helps restore its soft texture.
Richa’s Top Tips
- Use homemade paneer: If you have 15 extra minutes, I highly recommend making paneer at home. It turns out incredibly soft and adds an unbeatable flavor and richness to the dish. It’s really easy to make but adds the most amazing flavor.
- Make it vegan: You can easily make this recipe vegan by only using oil instead of ghee and butter and replacing paneer with either tofu or veggies of your choice.
- Add veggies: You can add veggies like capsicum, bell peppers, babycorn, sweet corn, mushrooms, cauliflower and carrots for more texture and nutrition.
Serving Ideas
- With bread: This paneer curry pairs beautifully with almost any Indian bread. Serve it with butter naan, garlic naan, tandoori roti, laccha paratha, or simple rotis for a comforting meal.
- Rice: It also tastes great with steamed basmati rice, jeera rice, or peas pulao if you’re serving it as part of a larger spread.
- Some accompaniments: Round out the meal with sliced onions, lemon wedges, papad, cucumber raita, or a simple salad for some freshness alongside the rich curry.
Storage Tips
Paneer Do Pyaza stores well, making it a great option for meal prep or leftovers.
- Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days.
- Reheat gently: Warm it over low heat on the stovetop or in the microwave until heated through. If the gravy has thickened in the fridge, add a splash of water to loosen it.
- Freeze the gravy: If you’d like to freeze it, it’s best to freeze only the gravy for up to 2 months. Add freshly cooked paneer and onion petals after thawing for the best texture and flavor.
- Avoid repeated reheating: Reheat only the portion you plan to eat, as repeatedly heating paneer can make it firm and rubbery.
You’ll absolutely love this Paneer Do Pyaza! I love making this to elevate our weeknight dinners and I’m already adding it into this week’s meal plan. If you liked this recipe, I’ve got heaps of other paneer recipes up on the blog under Paneer Archives for you!
As always, be sure to send me your recreations over on my IG @my_foodstory. It’s always so good to hear from you guys!
Watch Paneer Do Pyaza Recipe Video
Paneer Do Pyaza
Ingredients
For the onion-cashew-tomato paste
- 2 tablespoons cooking oil
- 1 cup sliced onions
- 4 tablespoons broken or whole cashew nuts
- 6 medium tomatoes roughly chopped approx. 2 ½ cups 210 grams
- ¾ teaspoon salt
For do pyaza gravy
- 400 grams paneer cut into 1 inch cubes
- 2 tablespoons ghee see note 3
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 black cardamoms
- 8 cloves
- ½ cup finely chopped onions
- 2 teaspoons ginger garlic paste
- 1 teaspoon red chilli powder
- 2 teaspoons kashmiri red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon salt
- 2 cups onions cut into petals see note 4
- 2 tablespoons tomato ketchup
- 2 cups + 2 tablespoons water divided
- 1 teaspoon kasuri methi roasted & crushed
- ½ teaspoon garam masala powder
- 3 tablespoons chopped coriander leaves
Instructions
Making onion-cashew-tomato paste
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Heat 1 tablespoon of oil in the same pan or kadai & fry sliced onions till they turn translucent. Add soaked cashews & saute for a minute. Add tomatoes, salt and cook covered for 4-5 minutes on low till they turn mushy.2 tablespoons cooking oil, 1 cup sliced onions, 4 tablespoons broken or whole cashew nuts, 6 medium tomatoes roughly chopped approx. 2 ½ cups, ¾ teaspoon salt
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Set aside to cool down, grind it to a smooth paste (you may add 2 tablespoons of water for ease of grinding, if needed)
Making do pyaza gravy
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Heat ghee in a pan or kadai, add cumin seeds, bay leaf, black cardamom & cloves & saute. Add finely chopped onions & fry till they turn golden brown.2 tablespoons ghee, 1 teaspoon cumin seeds, 2 bay leaves, 2 black cardamoms, 8 cloves, ½ cup finely chopped onions
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Add ginger garlic paste and fry for a minute.2 teaspoons ginger garlic paste
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Add all spice powders and fry for about 30 secs.1 teaspoon red chilli powder, 2 teaspoons kashmiri red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, ½ teaspoon salt
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Add the onion petals and fry on high for 30 secs. Add 2 tablespoons of water to mix everything & cook for only a minute. Do not over cook.2 cups onions cut into petals, 2 cups + 2 tablespoons water
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Add the onion-cashew-tomato paste and boil on low for 3-4 minutes.
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Add tomato ketchup and mix well.2 tablespoons tomato ketchup
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Add the remaining 2 cups of water & bring to a boil.
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Add paneer cubes along with kasuri methi, garam masala powder, boil for a minute or two, garnish with chopped coriander leaves and serve.1 teaspoon kasuri methi, ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves
Video
Notes
- Any cooking oil may be used in the recipe.
- Ghee is used for the authentic taste of the gravy which may be replaced with oil, if you prefer.
- To make onion petals: cut onions into 1 inch cubes, separate each layer of onion to form the petals.
- Leftovers will stay good for 3 days when refrigerated in an airtight container.
Nutrition
This article was researched and written by Urvi Dalal.
The post Restaurant-Style Paneer Do Pyaza made easily at home appeared first on My Food Story.