Paneer Do Pyaza

Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 4-6 Servings

Ingredients

For Tomato Capsicum Paste

2 Medium Sized Tomatoes, chopped
8 Cashew Nuts
1 Large Sized Capsicum, chopped

For Paneer Do Pyaza

250 Grams Cottage Cheese/Paneer, cut into 3/4 inch cubes
1 Medium Sized Onion, finely chopped
1 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
3/4 Tspn Gingergarlic Paste
3 Tblspn Fresh Cream (optional)
1/2 Cup Water or add as needed
1/2 Tspn Kasuri Methi
1/4 Tspn Black Cumin Seeds (Shahjeera)
2-3 Small Bay Leaves
1/4 Tspn Garam Masala Powder (optional)
1 Tspn Coriander(Dhania) Powder
2 Tblspn Butter/Oil
1 Medium Sized Onion, make two cuts diagonally & separate into layers
1 Tblspn Cilantro Leaves (Kothmir), chopped

Directions

For Tomato Capsicum Paste

• Add all the ingredients into a mixer jar & grind or blend into a smooth paste. Keep aside.

For Paneer Do Pyaza

• Heat a tablespoon of butter in pan on a medium-low flame; add paneer cubes & saute until golden brown colour. Transfer shallow fried paneer to a plate & keep aside.

• In the same pan add cubed onion layers & saute until lightly golden brown. Turn off the flame & keep aside.

• Heat remaining butter in a sauce pan on medium flame, add bay leaves, shahjeera, chopped onion & fry until onion turns translucent. 

• Add gingergarlic paste, red chilli powder, salt, turmeric powder, garam masala powder, coriander powder & saute for a minute.

• Now add tomato capsicum paste & mix everything well. Cook for 2-3 minutes & add half cup of water.

• Bring it to a boil or cook until desired consistency of the gravy & stir occasionally in between. Now add kasuri methi, fresh cream (optional), shallow fried paneer cubes, onion layers & mix everything well. 

• Cook for a minute & turn off the flame. Finally garnish with chopped cilantro leaves.
• Serve hot with roti or tandoori roti or garlic butter naan or kulcha.