Paneer Do Pyaaza

paneer do pyaaza(1)

A delicious paneer gravy made with an onion based gravy. Pyaaz meaning onion (in Hindi) is the star of this recipe. Finely chopped onions, sauteed until they are soft and melting forms the basis for the gravy and on the other hand, big pieces of onion slices gives the bite and texture for this amazing recipe. This recipes involves finely chopping a large quantity of onions and slow cooking them. But its worth all the effort for it produces this delish side dish! It goes very well with rotis, naan, kulcha and rice.


  • 4 red onions (medium sized) finely chopped
  • 1 small onion chopped into medium sized cubes
  • 1 cup paneer cut into cubes
  • 1 tomato
  • 1/4th capsicum ( any color)
  • 1 tbsp ginger garlic paste
  • 2-3 tbsp oil/butter
  • 1/2 tsp shah jeera (cumin seeds can be used as well)
  • 2 green chillies slit length wise
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder (or as per taste)
  • 2 tsp coriander powder
  • 1 tsp tandoori masala (optional – if not available use more garam masala)
  • 1/2 tsp garam masala
  • 1 tbsp cashews powdered
  • salt to taste
  • 2 tbsp finely chopped coriander for garnish


In a pan add the oil and when it becomes hot add the shah jeera and let it sizzle

Add the finely chopped onions, 1/4 tsp salt, turmeric powder and saute in a low flame until the onions become soft and transparent. Since we do not grind the onions it is important for the onions to be well cooked and soft. (If the onions starts browning and sticking to the pan add 1/4 cup water and cook the onions)

Grind the tomato and bell pepper into a smooth paste.

Add the ground paste, ginger garlic paste and saute until the raw smell is gone and the oil starts leaving the sides of the pan.

Add the tandoori masala, chilli powder, garam masala, onion cubes, salt, 1/4 cup water and saute for 2 minutes or until the onion cubes get slightly cooked. Unlike the finely chopped onions, the onion cubes should be a little crunchy.

Take the paneer cubes and immerse them in hot water for a couple of minutes if the paneer is cold and hard. Alternatively you can saute the paneer cubes in a tbsp of oil/ghee until they are slightly browned.

Add the paneer cubes, finely chopped coriander leaves, cashew powder to the gravy and mix well. If you find the gravy to be thick add more water as necessary. Let the gravy simmer for couple of minutes and switch off the flame. Serve hot with rotis/naan.

Paneer do pyaaza

This entry was posted in INDIAN MAIN DISHES, Recipes, SIDE DISHES and tagged , , , , , . Bookmark the permalink.

8 Responses to Paneer Do Pyaaza

  1. Looks as though it would melt in your mouth. 🙂

    Liked by 1 person

  2. thebrookcook says:

    Your description of this dish sounds AMAZING!! What can I substitute for shah jeera?

    Liked by 1 person

  3. roytanusree says:

    Love Paneer so much ! thanks for liking my post and give a chance to connect with you! Happy blogging…:)


  4. I’ve never really heard of a dish like this before, but it sounds delicious! Thanks for linking up today, I can’t wait to see what you’ve got for us next week!
    Xoxo K

    Liked by 1 person

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