Serves 2
40 min
Paneer Do Pyaza – Restaurant Style
Recipe GLPR2718bdfec2f4da
A classic North Indian curry featuring soft paneer cheese with two preparations of onions—caramelized and tender, along with chunky pieces. The aromatic blend of cumin seeds, cardamom, and warming spices creates a rich, creamy sauce finished with heavy cream. This restaurant-quality dish balances savory, spiced flavors with a luxurious texture.
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Ingredients
4 teaspoons Oil
1¼ cups Medium onions, cut into large chunks
1 teaspoon Cumin seeds
2 Green cardamom pods
1 cup Medium onions, thinly sliced
1 teaspoon Ginger paste
1 teaspoon Garlic paste
¾ cups Medium tomatoes, finely chopped
1¼ cups Medium tomatoes, pureed
to taste Salt
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Coriander powder
½ teaspoon Cumin powder
1 teaspoon Dried fenugreek leaves (kasuri methi)
½ teaspoon Garam masala
4 oz Paneer cheese, cut into cubes
½ cup Water
1 tablespoon Heavy whipping cream
Directions
Heat 2 teaspoons of oil in a large pan over medium heat. Once hot, add the large chunks of onion and cook, stirring occasionally, until the pieces become translucent and lightly pink but still retain a slight crunch—do not cook through completely. Transfer to a plate and set aside.
In the same pan, heat the remaining 2 teaspoons of oil over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds to release their aroma.
Add the green cardamom pods and sauté for about 30 seconds, then add the sliced onions and stir to combine.
Cook the onion slices, stirring occasionally, until they turn light brown in color, about 5–6 minutes.
Add the ginger paste and garlic paste, stir well, and cook for about 30 seconds until the raw smell disappears.
Add both the chopped tomatoes and the pureed tomatoes to the pan, mix well, and cook.
Once the tomato mixture is well incorporated, add the salt, turmeric powder, red chili powder, coriander powder, and cumin powder. Mix thoroughly and cook until most of the moisture has evaporated and the oil begins to separate around the edges of the mixture, approximately 5–7 minutes.
Sprinkle the dried fenugreek leaves and garam masala over the mixture and stir gently to combine.
Gently add the paneer cubes and the reserved cooked onion chunks, folding them in very carefully so the paneer does not break apart.
Pour in the water and stir gently to distribute it evenly throughout the curry.
Add the heavy cream and mix gently. Allow the curry to simmer for 3–4 minutes to bring all the flavors together, then serve hot.
