Restaurant Style Paneer Do Pyaza Recipe

Learn How To Make Restaurant Style Paneer Do Pyaza recipe with a quick step-by-step video tutorial. Onions and paneer are dunked in a creamy rich sauce.

Recipe Source Link:https://www.mygingergarlickitchen.com/restaurant-style-paneer-pyaza-video-recipe/

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RECIPE INGREDIENTS

» For Restaurant Style Paneer Do Pyaza:

• 2 tablespoons + 2 teaspoon oil
• 1.5 cups or 3 large yellow onions, chopped
• 2 green chilies, sliced
• 1 tablespoon ginger garlic paste
• 1.5 tablespoon spice mix (coriander powder 1 tablespoon + garam masala powder 1/4 teaspoon + turmeric powder 1/4 teaspoon)
• 3/4 teaspoon red chili powder, or as per taste
• Salt to taste
• 2 medium sized tomatoes
• 1 large sized red bell pepper/capsicum
• 1/4 cup ground cashews
• 1 cup paneer cubes
• 2 medium sized red onion, cubed, and layers separated
• 1 tablespoon dried fenugreek leaves, kasuri methi
• Cilantro (coriander) leaves, for garnish
• 5-6 cashews for garnish

RECIPE INSTRUCTIONS

» MakeRestaurant Style Paneer Do Pyaza:

1. Add tomato and red bell pepper (capsicum) in a blender jar.
2. Puree them until smooth, and keep it aside.
3. Heat 2 teaspoons oil in a pan.
4. Add cubed onions to the pan, and sauté them for 2-3 minutes.
5. Transfer onions to a plate and set it aside.
6. Heat 2 tablespoons of oil in the same pan.
7. Once hot, add the cumin seeds and let them splutter.
8. Now add chopped onions and sauté till they turn golden in color.
9. After that, add green chilies and ginger-garlic paste. Mix well and cook for a minute.
10. Now add pureed tomato and bell pepper. Mix well and let it cook for 5-6 minutes.
11. Add chili powder, salt, and powdered spices (turmeric powder, coriander powder, and garam masala powder).
12. Mix everything well, and let the spices cook for about 5 minutes.
13. Now add sautéed onion cubes, ground cashew and mix everything well to combine.
14. Cook for 2 more minutes.
15. Now add Kasuri methi, paneer cubes and mix well. Let it cook on medium heat for 5 minutes.
16. Once done, turn off the heat, and garnish the curry with cashews and cilantro (coriander) leaves.
17. Serve hot with roti or any flatbread of your choice.

RECIPE NOTES

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