Tuesday, October 5, 2021



We eat paneer (Indian Cottage Cheese) fairly often in my house. It is a common ingredient in our Indian vegetarian cooking. One of the reasons is that paneer has numerous health benefits. 

Elsewhere in this blog, you will find recipes for different dishes made with paneer, such as:-

Today's recipe is for the popular dish, Paneer Do Pyaza. There are many stories about the origins of the name. I heard the name comes from the fact that lots of onions are used and they are used in two different stages in two forms while making this dish- finely chopped in the initial stage and in the form of onion petals in the final stage. 

We enjoyed this with hot rotis. 


  • Paneer, 200 gms, 
  • Medium-sized Onions, 2
  • Small -sized Onions, 2 
  • Green Chillies, 2
  • Ginger Garlic Paste, 1 and 1/4 tsp 
  • Medium-sized Tomato, 1 
  • Cashewnuts, 10 -12
  • Cumin Seeds, 1/2  tsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 to 1 and 1/2 tsp
  • Coriander Powder, 1 and 1/2  tsp
  • Kitchen King Masala, 1/2 tsp
  • Kasuri Methi, 1 tsp
  • Oil, 2 and 1/2  tbsp
  • Salt, to taste 


Cut the paneer into 1" pieces and keep aside

Finely chop the medium-sized onions

Quarter the small sized onions and separate the layers  to form onion petals

Slit the Green Chillies and de-seed them

Soak the cashew nuts in some warm water for 10-15 minutes, then grind them in a small mixer jar to a smooth paste 

Make a puree of the medium -sized tomato

Heat 1/2 tbsp oil in a pan and lightly fry the paneer pieces evenly. Keep aside

In the same pan, lightly sauté the onion petals and the slit green chillies. Keep aside

Heat 2 tbsp of oil in a thick bottomed kadhai and on medium heat add the cumin seeds

When they sizzle add the finely chopped onions and sauté for 4-5 minutes till they turn slightly golden

To this add the ginger garlic paste and sauté till the raw smell goes

Now add the tomato puree, mix well and cook for a couple of minutes 

Next add the turmeric powder, chilli powder, coriander powder, and fry till the spices get well blended and the oil separates

Mix in salt to taste and the cashew nut paste, add 1 cup of water and bring to a boil 

At this stage, add the lightly fried paneer pieces, sautéed onion petals, and sautéed green chillies

Mix gently and add water if required to bring to the desired consistency 

Add Kitchen King masala

Lightly crush the kasuri methi between your palms and add to the Paneer Do Pyaza 

Cover and cook on medium flame for about 4-5 minutes

Switch off the gas and garnish with finely chopped coriander leaves

Transfer the Paneer Do Pyaza to a serving bowl

Serve with rice or rotis 


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