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Paneer Do Pyaza: Double the Onions, Double the Deliciousness!

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Chef Curry Do’pyaza

Paneer Do Pyaza: Double the Onions, Double the Deliciousness!

Namaste, and Kem Chho my food-loving friends! Chef Curry Do’pyaza here, back in your kitchens with a dish that’s as delightful to say as it is to eat: Paneer Do Pyaza!

This dish is a true desi delight, gracing our tables during festive occasions like Diwali, Holi, and even family get-togethers. It’s especially popular during the cooler months, when a rich, flavorful curry is just what the doctor ordered (or, in my case, the chef!). You will often find this dish in North Indian restaurants and wedding buffets.

A Pinch of History

“Do Pyaza” literally translates to “twice the onions.” Legend has it that this dish originated in the Mughal era. A royal chef, accidentally using double the amount of onions, created a dish so delicious that it became a royal favorite! That is the magical story behind this amazing dish.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

  • Paneer (Indian Cottage Cheese): 250 grams, cut into cubes
  • Pyaaz (Onions): 3 large, roughly chopped and separated into two equal portions
  • Tamatar (Tomatoes): 2 medium, finely chopped
  • Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 tablespoon
  • Hari Mirch (Green Chilies): 2, finely chopped (adjust to your spice preference)
  • Dahi (Yogurt): 1/2 cup, whisked smooth
  • Haldi Powder (Turmeric Powder): 1/2 teaspoon
  • Lal Mirch Powder (Red Chili Powder): 1 teaspoon (adjust to your spice preference)
  • Dhania Powder (Coriander Powder): 2 teaspoons
  • Garam Masala: 1/2 teaspoon
  • Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed
  • Tel (Cooking Oil): 2 tablespoons
  • Hara Dhaniya (Fresh Coriander Leaves): For garnish, finely chopped
  • Namak (Salt): To taste

Instructions:

  1. Get the Paneer Ready: In a bowl, gently toss the paneer cubes with a pinch of turmeric powder and salt. This adds a beautiful color and a subtle flavor.
  2. Sauté the First Batch of Onions: Heat oil in a kadhai (wok) or a deep pan over medium heat. Add half of the chopped onions and sauté until they turn a lovely golden brown. Remove them from the pan and set aside. These caramelized onions add a sweet depth to the dish.
  3. Make the Aromatic Base: In the same pan, add the remaining chopped onions and sauté until they turn translucent. Add ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears. The kitchen should be smelling amazing by now!
  4. Tomato Time!: Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture. This is a sign that your base is cooking beautifully.
  5. Spice it Up!: Add turmeric powder, red chili powder, coriander powder, and salt. Sauté for a minute, stirring constantly to prevent the spices from burning.
  6. Yogurt Magic: Reduce the heat to low and add the whisked yogurt. Stir continuously to prevent curdling. Cook until the yogurt is well incorporated and the mixture thickens.
  7. The Onion Reunion: Add the fried golden-brown onions back to the pan and mix well.
  8. Paneer Power!: Gently add the paneer cubes to the gravy and mix carefully, ensuring they are coated evenly.
  9. Simmer and Savor: Add a little water if the gravy is too thick. Cover the pan and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
  10. Finishing Touches: Sprinkle garam masala and crushed kasuri methi over the curry. Mix gently.
  11. Garnish and Serve: Garnish with fresh coriander leaves and serve hot.

Tips for Best Results:

  • Use fresh, high-quality paneer for the best taste.
  • Do not overcook the paneer, as it can become rubbery.
  • Adjust the amount of green chilies and red chili powder according to your spice preference.
  • Whisk the yogurt well before adding it to the curry to prevent curdling.

Cooking Variations:

  • Pressure Cooker: Sauté the onions and tomatoes as mentioned above, then add all the ingredients to the pressure cooker with 1/2 cup of water. Cook for 2 whistles on medium heat.
  • Oven: Bake the curry in a preheated oven at 350°F (175°C) for 20-25 minutes, stirring occasionally.
  • Slow Cooker/Crockpot: Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Microwave: Cook in a microwave-safe dish, covered, for 8-10 minutes, stirring halfway through.
  • Air Fryer: You can air fry the paneer for 5-7 minutes at 375F for a crispier texture before adding to the gravy.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 20-25 grams
  • Fat: 25-30 grams
  • Carbohydrates: 15-20 grams

Serving Suggestions:

Paneer Do Pyaza is a versatile dish that pairs perfectly with:

  • Naan: Soft and fluffy naan bread is a classic choice.
  • Roti: Whole wheat roti is a healthy and wholesome option.
  • Jeera Rice: Fragrant jeera rice complements the rich flavors of the curry.
  • Paratha: Stuffed parathas like aloo paratha or gobi paratha also go well with this dish.

So there you have it, folks! My recipe for Paneer Do Pyaza. I hope you give this recipe a try and bring a little bit of my kitchen into yours.

Now, go ahead and try this fantastic recipe at home. Share it with your friends and family. Enjoy the deliciousness!