Paneer Do Pyaza is a simple, appealing paneer dish made with luscious paneer or cottage cheese cubes lightly fried and cooked in a rich, mildly spiced and creamy onion based gravy. Traditionally the style of cooking paneer do pyaza has its influence from the Mughlai cuisine and is said to be a vegetarian adaption of the popular non vegetarian dish, Chicken Do Pyaza.
Paneer Do Pyaza is a wonderful dish that can be served with any variety of rice such as plain steamed rice or fried rice, roti, naan or parathas. This is a very popular dish served in most of the restaurants and dhabas. It has amazing aromatic flavours from onions, spices, bell pepper and tomato gravy, kasuri methi and dash of cream that is added to the last to give a creamy and rich appearance besides delicious taste.
Dopiaza dishes, arising from the Mughals kitchens is a debate on what does ‘dopyaza’ or ‘dopiaza’ actually means? Literally ‘Pyaza’ or ‘pyaz’ means onion and ‘do’ means twice. Many people assume ‘do pyaza’ as double the onions or lots of onions. It is also said that ‘do pyaza’ means adding onions at two stages during the cooking, hence the name, but eventually while I was working with one of my colleague chef specialized in Mughlai dishes explained that ‘do pyaza’ is using two variety of ingredients like any type of meat (lamb or chicken) with one variety of vegetable like potatoes cooked in a spicy onion gravy.
Normally the Dopiaza dishes are prepared with a large amount of onions, both cooked in the curry and as a garnish. Authentic dopyaza recipes usually contains a meat using king prawns, chicken (Murgh do pyaz), lamb or shrimp, however it can also be prepared in a vegetarian style made with paneer, bhindi (lady’sfinger) (Bhendi pyaz) etc.
Murgh do pyaz or lamb do pyaza is a very popular dish among Hyderabadi Muslims and its origin is from Hyderabadi cuisine. Most often, raw mangoes, lemon juice or cranberries are used in this as it’s the key souring agent.
For preparing this creamy, scrumptious and mouth-watering Paneer do pyaza, firstly cut paneer into cubes and fry lightly till they turn light brown in color and keep aside. Cut tomato, one green bell pepper (use can also use the yellow or the red variety but green variety enhances the flavours of the dish) and blend together to a fine paste and keep aside. Roast cashew nuts and grind to a coarse powder and keep aside.
Now take some oil in a pan and when it becomes hot, add shahijeera (black cumin), lots of chopped onions, little salt and cook the onions until soft and turn to slight brown in colour. Now add turmeric powder, ginger garlic paste, green chillies (cut lengthwise), chilli powder, and coriander powder and mix well. Add some water and cook for about 3-4 minutes. Now add the tomato & bell pepper paste, mix and cook for another 3 minutes. Add water as needed and now add cubes of onions, kasuri methi, cashew nut powder, cream (optional), paneer. Mix well and cook for 3 minutes and finally garnish with coriander leaves. Serve hot.
Do try this recipe and enjoy its luscious and exotic flavours. Click on the below link for viewing the video on making of paneer do pyaza.