vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Paneer Do Pyaza

EGGPLANT POTATO CURRY WITH ONION TOMATO GRAVY -BRINJAL ALOO

Eggplant Potato Curry With Onion Tomato Gravy -brinjal Aloo

This is popularly known as baingan aloo ki subji. It is very delicious and served with r...

Tadka Maa Di Dal

Tadka Maa Di Dal

Tadka Maa Di Dal or Tadke wali Kaali dal is a popular north Indian dish boiled cooked and...

Mattar Paneer Recipe with Yellow Curry Peas and Cottage

Mattar Paneer Recipe With Yellow Curry Peas And Cottage

Matar Paneer Recipe With Yellow Curry - Peas and Cottage Cheese Curry is a popular North ...

Kadai Paneer

Kadai Paneer

Kadai Paneer is one of the irresistible and aromatic dishes that is prepared in most Dhab...

LAUKI MUSALLAM

Lauki Musallam

Lauki Musallam is a stuffed curry which is a healthy to have on any special occasion to ...

Aloo Gobi

Aloo Gobi

Aloo gobi curry recipe – a recipe that is made in many ways all over India. the aloo gobi...

Paneer Do Pyaza Recipe, chahna Sabji, How To Make Paneer Do Pyaza Recipe

Paneer Do Pyaza is a simple cottage cheese preparation with onions 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.

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<... Read More..

About Recipe

Panir koora, Kuzhambu, Poneer chehna torkari

How to make Paneer Do Pyaza

(5 ratings)
100 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Paneer Do Pyaza
Author : Vahchef
Main Ingredient : Paneer
Servings : 4 persons
Published date : July 11, 2018


Ingredients used in Paneer Do Pyaza
• Black cumin seeds - 1/2 tea spoon.
• Onions(chopped) - (1-1/2) cup.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Green chillies - 4-5 numbers.
• Red chilli powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Yellow bell pepper - 1 number.
• Tomatoes - 1 number.
• Kasuri methi - 1/2 tea spoon.
• Paneer(cubes) - 1 cup.
• Fried cashew nuts - 4-5 numbers.
• Cream - 2 teaspoons.
• Coriander leaves - 1 bunch.
• Oil - (2-3) tablespoons.
• Onion(cubes) - 1 number.
Method:
  • In a hot pan add oil, shahi jeera, chopped onions, salt, turmeric powder and saute it up to 5-6minutes till it changes the colour.
  • After 5 minutes add ginger garlic paste and saute it.
  • Then add green chillies, red chilli powder, coriander powder, water and cook it in a low flame.
  • In a blender add yellow bell pepper, Tomatoes and blend it to a fine paste.
  • Add this paste into the cooking mixture and saute it upto 5minutes.
  • Now add water, cubes of onions mix it and cook it.
  • Then add kasoori methi powder, fried paneer and mix it.
  • In din chik add cashew nuts and make a course powder.
  • Add these powder, cream into the paneer mixture and mix it nicely.
  • Lastly add chopped coriander leaves and serve it in a bowl.

Now the dish is ready garnish with a cashew nut and serve hot hot.






Cooking with images Paneer Rassa , Paneer Cheese rasdar, Tali saaru





Articles


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.

https://www.vahrehvah.com/paneer-do-pyaza 

Enjoy Cooking!



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

bhavana v Posted on Fri Jul 13 2012

Wow looks yummy :)

Reply 0 - Replies
profile image

Reddylion Posted on Fri Jul 13 2012

nice..make more south indian dishes..

Reply 0 - Replies
profile image

MrCrunchybizzle Posted on Fri Jul 13 2012

what is the name of that mortar and pestle again? where can I get one? they are neat!

Reply 0 - Replies
profile image

Leela Suhashini B Posted on Fri Jul 13 2012

a different recipe, thanks

Reply 0 - Replies
profile image

kinkini mandal Posted on Fri Jul 13 2012

yeahhh..."dhing chick-dhing chick" chef is back...:), really liked the pure cooking episode, earlier 2/3 episodes were not good at all (sorry to say)..:)

Reply 0 - Replies
profile image

curious.soul Posted on Fri Jul 13 2012

Roger that kinkini!

Reply 0 - Replies
profile image

Raj Posted on Fri Jul 13 2012

Sanjay. . . . Dhin chik is changed, its new, what happened to your old dhinchik?

Reply 0 - Replies
profile image

Krassus99 Posted on Fri Jul 13 2012

@vahchef I WANT GOOFY-VAHCHEF ! lol gimme to me, yeah do it baby do it. xD

Reply 0 - Replies
profile image

bhutaneseguy Posted on Fri Jul 13 2012

Oh-neyons

Reply 0 - Replies
profile image

Nagarjuna P Posted on Fri Jul 13 2012

Nice one thanks for posting

Reply 0 - Replies
profile image

KlearlyKomal Posted on Fri Jul 13 2012

nice recipe..m going to try it today and let you know.thank you

Reply 0 - Replies
profile image

Cherita Md Posted on Fri Jul 13 2012

Yum!!

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter