Paneer Do Pyaza is a delightful North Indian dish that brings together the richness of Mughlai cuisine and the comfort of Punjabi flavors. In this semi-dry curry, soft cubes of paneer are simmered in a thick, onion-tomato-based masala and finished with chunks of sautéed onions that add both texture and flavor. It’s one of those comforting paneer recipes you’ll find yourself coming back to time and again!
What Does “Do Pyaza” Mean?
There are a few fascinating interpretations behind the name “Do Pyaza.
One popular belief attributes the dish to Mullah Do Piaza, a courtier in Emperor Akbar’s time, who supposedly created the recipe by accidentally adding an excessive amount of onions, thus giving birth to this iconic preparation.
Another interpretation is more literal—”Do” means two, and “Pyaza” refers to onions, implying either double the quantity of onions compared to the main ingredient (here, paneer) or the use of onions in two different ways.
In many versions, sliced onions are first slow-cooked with spices and tomatoes to form the flavorful base gravy, while larger onion cubes are added later, lightly sautéed to retain a mild crunch, offering contrast in texture.
A Fusion of Mughlai and Punjabi Styles
Traditionally, Do Pyaza was a meat-based Mughlai dish with a rich, yogurt-based white gravy and no tomatoes. However, the vegetarian adaptations, especially Paneer Do Pyaza, have become extremely popular in Indian restaurants. In this Punjabi-style version, tomatoes are introduced into the gravy, giving it a slightly tangy edge and a vibrant color, while still holding onto the warm, aromatic Mughlai essence.
Whether you serve it with roti, naan, or jeera rice, this dish offers a medley of flavors—sweetness from onions, creaminess from paneer, and the boldness of Indian spices.
Ingredients For Paneer Do Pyaza:
- 230 grams paneer, cubed: Cut fresh paneer into medium-sized cubes. This ensures they absorb the flavors well while maintaining a soft, creamy bite. For a firmer bite, lightly pan-fry; or use as-is for a soft, creamy texture.
- 4 teaspoons oil: Used at various stages—for frying onions and cooking the curry. Choose a neutral oil like sunflower or go for mustard oil for added depth.
- 2 medium red onions, chunked: Cut into large pieces and separated. Sauté briefly so they soften slightly while keeping a pleasant crunch.
- 2 medium red onions, thinly sliced: Cook these until golden to build a sweet, flavorful curry base.
- 2 teaspoons cumin seeds: Tempered in hot oil for a warm, earthy aroma.
- 4 green cardamom: Imparts a light, floral fragrance that adds Mughlai character to the dish.
- 1 teaspoons ginger paste: Provides a touch of heat and sharpness, balancing the richness of the gravy.
- 2 teaspoons garlic paste: Lends depth and enhances the overall savory flavor of the curry.
- 2 medium tomatoes, finely chopped: Cooked down with onions to create the thick body of the masala.
- 4 medium tomatoes, pureed: Adds tang and richness to the sauce. Homemade puree is best.
- ½ teaspoon turmeric powder: Contributes color and a gentle bitter note.
- 2 teaspoons coriander powder: Adds warmth and citrusy flavor to the gravy.
- 1 teaspoon cumin powder: Enhances the dish with a deep, earthy flavor that complements the warmth of other spices.
- 2 teaspoons red chili powder: Adds a spicy kick and rich red hue to the curry. Adjust the amount based on your heat preference.
- 2 teaspoons kasoori methi: Crushed and added at the end for a signature restaurant-style aroma.
- Salt to taste: Adjust gradually for perfect seasoning.
- 1 teaspoon garam masala: Sprinkled at the end for bold, warming spice.
- 1 cup water: Helps loosen the gravy to your preferred thickness, ensuring it’s neither too dry nor too runny.
- 2 tablespoons cream (or malai): Finishes the dish with a rich, silky texture.
Step-by-Step Instructions:
1) Start by heating 2 teaspoons of oil in a wide, heavy-bottomed pan over medium flame. Once the oil is hot, add 1¼ cups of cubed red onions (the large pieces).
2) Sauté the onions until they turn translucent or light pink in color. The goal is to soften them slightly while still keeping a mild crunch for texture. Do not brown them. Once they’re lightly cooked, transfer the onions to a separate plate and set them aside for later use.
3) In the same pan, add the remaining 2 teaspoons of oil and let it heat up. Toss in the cumin seeds and allow them to sizzle and release their nutty aroma. Next, add the green cardamoms and sauté for around 30 seconds, allowing them to release their subtle aroma into the oil.
4) Add 1 cup of thinly sliced onions to the pan and stir thoroughly to coat them evenly in the aromatic oil and spices.
5) Sauté the onions over medium heat, stirring regularly, until they soften and take on a golden-brown hue. This gentle caramelization enhances the richness and complexity of the gravy.
6) Add the ginger and garlic paste to the pan and stir well, letting them blend with the onions and release their fragrant aroma.
7) Cook for a minute or two until the raw aroma disappears, and the paste blends into the onions.
8) Add both the finely chopped tomatoes and tomato puree into the pan. Mix thoroughly.
9) Season with salt, then add the ground spices: turmeric, red chili powder, coriander powder, cumin powder, and crushed kasoori methi.
10) Combine everything well and continue to cook the mixture.
11) Let it simmer until the tomatoes break down completely, and the mixture thickens. You’ll know it’s ready when the oil begins to separate from the sides.
12) Add the garam masala and gently fold it into the curry, allowing its warm, aromatic spices to blend seamlessly with the rest of the flavors.
13) Add the prepared paneer cubes and the sautéed onion chunks you set aside earlier.
14) Fold them in carefully so the paneer stays intact and doesn’t crumble.
15) Add approximately ½ cup of water to loosen the gravy to your desired thickness. Let it simmer for 2–3 minutes, allowing the flavors to come together beautifully.
16) Add fresh cream or malai to bring a creamy, luxurious finish to the dish.
17) Give it one final gentle mix and let it simmer for another 2 minutes. Turn off the heat.
Expert Tips for Making the Perfect Paneer Do Pyaza
1. Choose Fresh and Soft Paneer:
The quality of paneer can make or break this dish. Use fresh, homemade paneer or opt for a soft, good-quality store-bought version. If the paneer feels a little firm or rubbery, simply soak the cubes in warm water for about 10–15 minutes.
2. Master the Onion Technique:
The name “Do Pyaza” literally refers to “double onions,” so getting them right is essential. Use two types—thick onion petals and thin slices. Cook the chunks lightly so they remain slightly crisp and retain their bite. In contrast, caramelize the sliced onions slowly to create a sweet, complex base for the gravy.
3. Don’t Leave Out Kasuri Methi:
Kasuri methi, or dried fenugreek leaves, brings that unmistakable restaurant-style fragrance and adds a subtle earthy bitterness that elevates the dish. Lightly crush them between your palms before adding at the end to release their natural oils and flavor. They contribute a subtle bitterness and an earthy depth that balances the creaminess of the curry.
4. Adjust Spice to Taste:
Spice preference varies widely, so feel free to tweak the amount of red chili powder. For a beautiful color with less heat, try using Kashmiri chili powder. It imparts a bright red color to the curry while keeping the heat level mild, making the dish visually appealing and balanced in flavor.
5. Go for Fresh Tomato Puree:
While store-bought puree is convenient, using fresh tomato puree adds a natural tang and vibrant flavor that makes the dish taste more authentic. It gives the gravy a fresher, less acidic Its fresh flavor complements the sweetness of caramelized onions and harmonizes.
6. Add Cream for Richness:
A finishing touch of cream or homemade malai not only adds richness but also gives the curry a velvety-smooth texture that elevates the entire dish.
Serving Suggestions For Paneer Do Pyaza:
- Serve with Indian Breads: Paneer Do Pyaza tastes absolutely delicious when paired with a variety of Indian flatbreads. Enjoy it with buttery, soft naan, garlic naan, or smoky tandoori roti for a restaurant-style experience at home. It also goes well with everyday breads like phulka or chapati. The thick, flavorful gravy clings beautifully to the bread, ensuring that every bite is full of flavor and spice.
- Enjoy with Rice Varieties: If you prefer rice over bread, this Paneer Do Pyaza curry pairs wonderfully with jeera rice (cumin-flavored basmati), plain steamed rice, or even a light vegetable pulao. The mildly spiced rice balances the richness of the gravy and allows the creamy, spiced flavors of the paneer to shine through.
- Create a Balanced Meal: To turn your Paneer Do Pyaza into a complete and satisfying meal, consider adding sides like a cooling cucumber raita, boondi raita, or a simple mint yogurt dip. A fresh salad of cucumber, onion, and carrots adds crunch and contrast, while a glass of chilled chaas (buttermilk) or lassi complements the spices and aids digestion.
- Perfect for Any Occasion: This Paneer Do Pyaza dish is not just limited to special events—it’s versatile enough for a cozy weekend lunch, yet rich and flavorful enough to shine at festive gatherings, dinner parties, or even as part of a vegetarian thali. Whether you’re celebrating or simply craving a comforting paneer dish, Paneer Do Pyaza fits the bill.