Paneer Do Pyaza Recipe (Restaurant Style)

Paneer Do Pyaza is a rich, creamy curry made with soft paneer cubes and a generous amount of onions cooked in two ways – finely chopped and caramelized for depth, and chunky blanched onion petals for crunch and sweetness – made in a medley of spices, herbs, cream and tomatoes. It is a paneer recipe that is prepared in a unique style, very typical to Mughlai or North Indian cuisine. Try this flavorful and absolutely delish gluten-free dish with restaurant style flavors. I am sure you will love it.

What is Do Pyaza

The Hindi word ‘do’ means ‘two or double’ and ‘pyaza or piaza’ is the Hindi word for ‘onions.’ So, ‘do pyaza’ technically means ‘two onions or double the onions.’

So, onions are added twice or double the quantity of onions is included in any dish that has the term ‘do pyaza’ associated with it. For instance, this Paneer Do Pyaza.

An interesting anecdote in relation to this specific preparation is that of Emperor Akbar’s courtier, Mullah Do Piyaza creating this recipe unexpectedly, after adding a huge quantity of onions to a meat dish. I wonder whether this story is true or not.

Since this preparation is a hallmark of Mughlai cuisine, do pyaza recipes are usually made with meat. But of course, my recipe of Paneer Do Pyaza is a vegetarian version made with the protein-packed paneer or Indian cottage cheese.

In this Paneer Do Pyaza recipe, onions are doubled as well as added twice at two different stages of cooking. So basically, there is a good amount of onions in this dish. If you like onions, then this dish is surely for you.

Some other do pyaza variations that you must definitely try are these recipes of Bhindi Do Pyaza and Mushroom Do Pyaza.

About Paneer Do Pyaza Recipe

In this delightful Paneer Do Pyaza recipe, first finely chopped onions are sautéed to a golden brown to make a flavorful mild gravy. Later blanched, sautéed onion cubes are added for texture and subtle sweetness.

The blanched onions impart a lovely crunch, in contrast to the smooth creamy gravy with the melt-in-mouth paneer cubes.

I have adapted this recipe of Paneer Do Pyaza from the book ‘100 Great Indian Recipes’ by Master Chefs Of India.

This recipe is not at all spicy and obviously has hints of sweetness due to the overdose of onions in it.

Fresh cream makes the curry rich and smooth while also beautifully balancing the tang from the tomatoes. Thus, people who love creamy, mild and less spiced food will love this Paneer Do Pyaza.

But according to what your likings are, you can increase the spice and heat in the dish by adding some red chili powder or cayenne pepper.

Paneer Do Pyaza can also be served as a starter or a side dish with a North Indian meal. This is one of those recipes that can be easily doubled or tripled and is good for Diwali parties or small gatherings at home.

Step-by-Step Guide

How to make Paneer Do Pyaza

Blanch Onions & Tomatoes

1. Blanch halved or quartered 2 medium (75 to 80 grams) onions and 2 whole small to medium (75 to 80 grams) tomatoes in hot water. For this method, first heat water, as needed, in a pan until it begins to boil.

Add the onions and tomatoes in the hot water. Cook for a minute or two. Then, switch off the heat.

Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.

2. Drain and once the onions are cooled, separate into individual layers and keep aside. For large onion layers, chop into halves.

Sauté Blanched Onions

3. Heat 2 teaspoons butter in a pan. Add the onion layers and sauté till lightly browned from the edges.

Tip: Both salted butter and unsalted butter are fine. Instead of butter, you can also use ghee or oil.

4. Set side.

Chop Raw Onions & Blanch Tomatoes

5. Peel the skin from the blanched tomatoes and chop them finely. Also, peel, rinse and finely chop 2 small to medium (75 to 80 grams) onions.

If you measure, you will get about ½ cup finely chopped tomatoes and about ½ to ⅔ cup finely chopped onions.

Sauté Spices & Onions

6. Heat 1.5 tablespoon oil in the same pan. Keep the heat to low and add the whole spices listed below.

Sauté the spices for some seconds until aromatic and ensure you do not burn them.

• 1 inch cinnamon (true cinnamon and not cassia cinnamon)
• 3 green cardamoms
• 2 to 3 cloves
• 1 single strand of mace
• 1 medium or 2 small tej patta
• 2 to 3 dried red chilies (seeds can be removed if you prefer)

7. Add ½ to ⅔ cup finely chopped onions.

8. Sauté the onions on low to medium-low heat, stirring often, till golden.

Take care that they do not get burnt. So, you have to stir them often and do not leave them unattended.

Sauté Tomatoes

9. Add the finely chopped blanched tomatoes and mix well.

10. Then, add ½ teaspoon ginger-garlic paste. Mix the masala very well and sauté on low to medium-low heat until oil begins to release from the sides. The tomatoes should soften and be completely cooked.

Tip 1: To make a quick ginger-garlic paste (which I always do), simply crush ½ inch ginger and 2 small garlic cloves in a mortar-pestle.

Tip 2: If the tomatoes stick to the pan, add some splashes of water. Mix well and deglaze removing the stuck bits or ingredients. Continue to sauté.

11. Keep heat to low and add the following spice powders:

• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon black pepper powder
• 2 pinches of grated nutmeg or nutmeg powder
• ¼ teaspoon garam masala powder

Tip: You can also add red chili powder for some color and a bit of heat. Include about ¼ to ½ teaspoon red chili powder or cayenne, depending on your liking.

12. Mix the spice powders on low heat, thoroughly with the sautéed onions and tomatoes.

Make Paneer Do Pyaza

13. Add the blanched and sautéed onion layers. Mix and sauté on low heat for 2 minutes.

14. Now, add 250 grams cubed paneer.

I recommend adding homemade Paneer for best taste and texture.

15. Season with salt and mix everything gently but thoroughly.

16. Add ¼ cup light cream or low-fat cream.

Tip: If you have whipping cream or heavy cream, add 2 tablespoons of either.

17. Mix gently and cook for about 30 seconds to 1 minute. Then, turn off the heat.

18. Garnish with 1 to 2 tablespoons chopped coriander leaves, 1 teaspoon ginger juliennes and 1 tablespoon grated paneer. Serve Paneer Do Pyaza hot or warm.

Serving Suggestions

Paneer Do Pyaza pairs extremely well with Naan, Tandoori Roti or Pudina Paratha. Mostly whenever I make any paneer recipe at home, I usually serve it with Roti (Phulka). Any paneer curry or gravy paired with a roti or plain Paratha is a favorite with us.

You can also relish the flavors of this Paneer Do Pyaza with bread or dinner rolls. In fact, when you a have a North Indian lunch or dinner menu plan, you can include this Mughlai style paneer curry as a side dish.

Ingredient Notes & Substitutes

1. Paneer: For best results, make this recipe with fresh, homemade paneer. If using packaged paneer, I suggest to choose malai paneer. For frozen paneer, follow the package instructions, prior to adding in the gravy.
2. Onions: Use any variety of onions – red, white or yellow. In fact, small button onions and even pearl onions or shallots taste great in this recipe. But do not use scallions or green onions – the recipe will have a major makeover to it and will taste something else.
3. Tomatoes: If you do not have fresh tomatoes, use canned tomatoes or tomato puree. Do not blanch your canned tomatoes. Simply chop or crush them and add while cooking. You can add about ½ cup crushed canned tomatoes or ⅓ cup tomato puree.
4. Additional veggies: Bell pepper (red, yellow or capsicum) enhances the flavors of this dish. For a meaty texture and more protein, you can sauté, stir-fry or roast some button or cremini mushrooms separately. Add them along with the paneer.
5. Kasuri methi: For more restaurant style flavors and a nutty aroma, add about ½ teaspoon crushed kasuri methi.
6. Cream: I have used packaged cream here. But you can use malai (clotted cream that floats on the top of heated milk). For malai, you will need to whip it in a small blender until smooth, before adding.

More Tips

• Pan: It is best to make this dish in a heavy skillet or frying pan. So that the sautéed onion-tomato masala does not stick or get burnt on the surface of the pan.
• Pan frying paneer: If you like some crispy texture in the paneer, pan fry in some oil till light golden or golden.
• Consistency: This is a semi-dry dish. If you prefer a slight gravy consistency, add ¼ to ⅓ cup water and simmer before you add sautéed onions layers and paneer.
• Vegan options: If you are allergic to dairy, make the dish with tofu, oil and cashew cream or coconut cream.

FAQs

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Paneer Do Pyaza Recipe (Restaurant Style)

By Dassana Amit

Paneer Do Pyaza is a rich, creamy North Indian curry made with paneer and onions cooked in two styles – finely chopped and caramelized for depth, and blanched onion petals for crunch and sweetness. This mildly spiced, flavorful dish features a flavorful tomato-onion gravy with spices, herbs, cream and is best served with roti, naan, or rice.

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

For sautéing blanched onion petals

Cook ModePrevent your screen from going dark while making the recipe

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

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.

• Preferably use fresh paneer that is homemade or your preferred store-bought paneer.
• Make sure to add onion petals for crunch and sweetness.
• For a vegan version, use tofu and plant-based cream.
• Use ripe tomatoes or substitute with  ⅓ to ½ cup of tomato puree.
• Add dried fenugreek leaves (kasuri methi) for a restaurant-style flavor and aroma.
• Bell peppers and mushrooms make tasty add-ins.
• Cook in a heavy pan to prevent masala from sticking.
• Add water for slight gravy; keep semi-dry for authentic style.
• Lightly fry paneer cubes for better texture and flavor.

Nutrition Facts

Paneer Do Pyaza Recipe (Restaurant Style)

Amount Per Serving

Calories 445 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 18g113%

Trans Fat 1g

Cholesterol 78mg26%

Sodium 813mg35%

Potassium 407mg12%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 7g8%

Protein 15g30%

Vitamin A 984IU20%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 20mg24%

Vitamin D 1µg7%

Vitamin E 4mg27%

Vitamin K 9µg9%

Calcium 485mg49%

Vitamin B9 (Folate) 33µg8%

Iron 1mg6%

Magnesium 30mg8%

Phosphorus 67mg7%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Paneer do Pyaza recipe from the blog archives was first published on October 2014.