Dhaba Style Paneer Do Pyaza is my favorite Paneer recipe. Mildly spicy and bursting with flavor, Paneer Do Payaza is a popular Indian Paneer Recipe, traditionally made in Dhabas or Restaurants. It has a rustic touch to its flavors which is what we love love love about this recipe! So simple yet so flavorful.
Hello people! Today is a special day at home because it's our Birthday. And Birthday celebrations calls for a special recipe. Easy, tasty and so flavorful - Paneer Do Pyaza is our favorite Paneer recipe, so we decided to share this recipe with you guys on this special day.
The first time I remember having Paneer Do Pyaza was on a highway Dhaba. It was so flavorful you guys! Of course, it had oil and ghee oozing out of it, but that's nothing compared to the flavors of it. I have also had Paneer Do Pyaza at Marriott and the taste there is exactly the same. This is what I love about Indian cooking. The same recipe but in two contrastingly different places, but the flavors are exactly the same. Of course, there was a huge difference in the amount of oil and ghee! Nevertheless, this was equally tasty!
How to make Paneer Do Pyaza at home
This is such an interesting recipe, you guys! Basically making Paneer Do Pyaza involves 3 basic steps.
The first step is frying the Paneer Pieces until they are golden brown in color. After you've fried your Paneer pieces, its time to soak them in some cold water. This will release the excess oil from the Paneers and also make them soft and even flavorful.
In the second part, in that same Pan, where you've fried the Paneer, add some ghee and the whole spices along with some Asafoetida (hing). Hing gives a nice punch to this recipe.
Next, you will have to add thinly sliced onions. As the onions turn golden brown, add the ginger-garlic paste and some chopped tomatoes. Add some salt and turmeric and cover cook it over a low flame until the tomato gets cooked. The simplicity and rusticness of the whole spices make this recipe different from other recipes. Its the simplicity and ease of this recipe, the raw spices, and the easy cooking process which gives Paneer Do Pyaza its delicious flavors! Now, after about 1-2 minutes, add the Paneer cubes and cover mix well. Cover and cook over low flame for 2-3 minutes.
We'll also add some Yogurt spice mix in this recipe. So, quickly take half a cup of beaten Yogurt. Mix it with some Cumin Powder (Jeera Powder), Coriander Powder (Dhania Powder), Red Chili Powder (Lal Mirch Powder), and Fennel Powder (Sauf Powder). Mix everything well and add to your cooking Paneer Do Pyaza gravy. Remember one thing that when you'll add the Yogurt mix, your gravy will curdle. So, stir constantly and quickly so that the Yogurt doesn't curdle.
Now, comes the 3rd and the final part of this recipe. For this, we'll heat some ghee or butter in a Pan. To this, we'll add some dry spices - some cumin seeds, coriander seeds, slit green chilis, dried Red Chilis, diced Onions, diced Capsicum. And once they are sauteed we'll add it to our cooked Paneer Do Pyaza Gravy.
For the final seasoning, we'll add some Garam Masala, Crushed Kasuri Methi, and some chopped Coriander seeds. Serve this with Roti or Naan or Parathas and everyone will love it for sure.
So, this was all about this Paneer Do Pyaza. I hope you loved this recipe and shall make it for sure at home. If you make this recipe, please rate this recipe and comment on your opinions and suggestions below. I'll be happy to help you out if you have any doubts. Also, tag me on Instagram with #twinskirasoi. I love to go through your photos!
Have you tried my Paneer Kali Mirch recipe yet?
Dhaba Style Paneer Do Pyaza
Equipment
- skillet
Ingredients
- 250 gm Paneer
- 2 Tbsp Refined Oil for frying the Paneer
- 1 cup Cold Water to soak the Paneer
- 2 Tbsp Ghee or Butter
- 1 Tsp Cumin Seeds
- 1 inch Cinnamon stick broken
- 3 no. Green Cardamom hari elaichi
- 3-4 no. Cloves laung
- 3-4 no. Black Peppercorn Kali Mirch
- ½ Tsp Asafoetida Hing
- 3-4 medium sized Red Onions thinly sliced
- 2 Tbsp Ginger Garlic Paste
- 1 Tsp Turmeric Powder
- 1 Tsp Salt
- 2 medium sized Tomatoes chopped
- 1 cup Yogurt
- ½ Tsp Red Chili Powder lal mirch
- ½ Tsp Cumin Powder jeera powder
- ½ Tsp Coriander Powder dhania powder
- ½ Tsp Fennel Powder sauf powder
- 1 Tbsp Ghee
- 1 Tsp Cumin seeds jeera
- 1 Tsp Coriander Seeds Dhania
- 2-3 no. Green Chilis slit
- 3-4 no. Dried Red Chilis
- 1 medium sized Onion diced
- 1 medium sized Capsicum diced
- 1 Tbsp Garam Masala
- 1 Tbsp Kasuri Methi crushed
- 1 Tbsp Coriander Leaves chopped
Instructions
- In a pan, take some oil and fry the Paneer Pieces until they turn golden brown from both sides. Take it off in a bowl filled with cold water and soak it for some time.
- In the same Pan, add some ghee, and add the whole spices. As the spices begin to sizzle, add the thinly sliced onions and ginger garlic paste. Saute until the raw fragrant is gone. Add some chopped tomatoes, Turmeric Powder and salt, and mix well. Cover cook for 2-3 minutes.
- In a bowl, take the beaten Yogurt and mix in all the spices. Mix it really well and pour it into your cooking Do Pyaza gravy. Stir well and cover cook for 2-3 minutes.Adjust the thickness of the gravy by adding water as per requirement.Add the Paneer pieces and mix well.
- To make the tadka, take ghee in a pan. Once the ghee is hot, add some dried cumin, dried coriander seeds, slit green chilis, chopped onions, and chopped Capsicum. Stir everything over high heat and once it's partially cooked, pour it over your Paneer Do Pyaza gravy.
- Season your Paneer Do Pyaza with some Garam Masala, Kasuri Methi, and some chopped Coriander leaves. Serve with roti or Naan or Parathas.Enjoy!