- Hilsa - Health Benefits, Nutritional Values & Recipes
- Red Wine: Is it really Good?
- Toxic Chemicals in Bread may cause Cancer and Thyroid Disorders
- The Essential Goa Cookbook by Maria Teresa Menezes - Paperback – 14 Oct 2000
- The Essential Kerala Cookbook by Vijayan Kannampilly - Paperback – 28 Apr 2003
Paneer do Pyaza is a Punjabi semi dry curry dish. Paneer means Indian Cheese, do means double and pyaza means onion. Add some cream at the end to serve it in restaurant style.
Paneer do Pyaza is that recipe which is very rich Mughlai dish of cotton cheese and lots of onions that are present in creamy gravy. The cotton cheese is succulent. “do pyaza” means that there is twice addition of onions.
In this dish double the onions amount and add them twice at 2 stages of cooking. Therefore this dish is regarded to have lots of onion. This dish can be your favourite if you like onions a lot. Bhindi do Pyaza and Mushroom do Pyaza are other types of vegetarian do pyaza items.
This item has slight crunch of added blanched onions in the smooth gravy together with soft cubes of paneer. This dish has slight tanginess of tomatoes, sweetness hints from cream and onions and not spicy. Therefore it is good for the people who cannot resist spicy food. Still you can increase the level of spice by addition of red chilli powder.
Paneer do Pyaza can be served as a side dish or a starter. This recipe can be easily tripled or doubled. Therefore it is a good item for gatherings and Diwali parties. This dish goes well with tandoori rotis, phulkas, chapati or naan. The combination of paneer and chapati is a favourite home dish.
This is an Indian curry dish where the onion amount is comparatively larger than other important ingredients. In this sliced onions are fried in pan with crushed tomatoes and spices. This compliments the creamy and soft paneer taste. The kasuri methi brings flavour that is noticeable and subtle. Irrespective of the occasion paneer do pyaza can be paired with bread for a scrumptious and delicious lunch and dinner.
In this dish, onions have been added in 2 different ways for different texture and taste. First is cubed onions that are separately cooked by making them little crunchy and add at last in the curry. This imparts crunch and nice texture to the dish. Second is onions sliced that are cooked with the gravy and remain being cooked until they become soft. This adds perfect flavour to the gravy. Tomatoes are added to make the dish moist with little gravy.
- Large onion-4
- Chopped and seeded green chilli-2
- Kasuri methi-2 teaspoon
- Medium tomatoes-6
- Ginger grated-1 teaspoon
- Crushed garlic cloves-6
- Cumin seeds-1 teaspoon
- Green cardamom-2
- Bay leaf 2 small pieces
- Turmeric powder ¼ teaspoon
- Red chilli powder-1 teaspoon
- Coriander powder-2 teaspoon
- Garam masala powder-1 teaspoon
- Sugar-1 teaspoon
- Oil-2 tablespoon+4 tablespoons
- Fresh cream 2 tablespoon
- Chopped finely coriander leaves-2 tablespoon
- Salt for taste
- Water 1cup
- Paneer is cut to 2 inch pieces. Chop finely 2 tomatoes and rest 4 tomatoes are crushed into puree.2 onions are chopped finely. Rest of the onions are cut into 8 equal parts and its layers are separated.2 tablespoon oil is heated in a non-stick pan and fry shallow layers of onion till they become light brown. Place them in plate.
- 4 tablespoon oil is heated in that non-stick pan. Add bay leaf, green cardamom and cumin seeds. When they start sizzling add onions that are chopped and sauté till light brown. Add green chilli, garlic crushed and ginger grated, and sauté for some time. Add tomato chopped and tomato puree crushed and sauté till oil starts separating.
- Add red chilli powder, garam masala powder, sugar, salt, kasuri methi, coriander powder and turmeric powder. Mix nicely. Cook for 2 minutes. Add onions fried shallow, cubed paneer, 1 cup water and cook for 8 minutes. Fresh cream is added, mixed nicely. Switch off the heat. The prepared curry is transferred to serving bowl. Paneer do Pyaza is garnished with fresh coriander leaves. Serve when hot.
- Amounts of green chilli and red chilli powder are adjusted to make the dish spicy as per your liking. Sugar is used so as to balance sour taste of tomato. You can replace it if you do not want hint of sweetness in the sabzi.