Dhaba Style Paneer Do PyazaVeg
Experience the authentic taste of Dhaba Style Paneer Do Pyaza, a savory dish featuring succulent paneer cubes and crunchy onions in a rich, spiced gravy. Perfectly balanced with aromatic whole spices, tangy yogurt, and a hint of fresh cream, this restaurant-quality delight is easy to prepare at home. Serve it hot with naan, paratha, or steamed rice for a wholesome meal that captures the essence of classic Indian comfort food. Enjoy this simple and flavorful treat!
Ingredients
For the Gravy Base:
2 tbsp Oil
Whole Spices: 1 bay leaf, 1 black cardamom, 2 green cardamoms, 2 cloves, 5 black peppers, 1-inch cinnamon stick, 1 tsp cumin seeds
3 sliced Onion
1 tbsp Ginger-Garlic Paste
Spices: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder
Tomatoes: 2 hybrid (crushed, 180–200g)
to taste Salt
For the Yogurt Mixture:
Fresh Curd: 1/2 cup
Spices: 2 tsp coriander powder, 1 tsp Kashmiri red chilli powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder
For Paneer & Finishing:
300 g Paneer
Paneer Seasoning: 2 pinches each of turmeric, red chilli powder, and salt
1 tsp Clarified Butter (Ghee)
Vegetables: 1 large onion (chopped, 100g), 2 green chillies (slit).
Finishing Touches: 1 tsp kasuri methi, 1 tsp kitchen king or sabzi masala, 1 big spoon malai (fresh cream), and fresh coriander leaves
Instructions
1
Heat oil in a pan. Add whole spices (bay leaf, black and green cardamom, cloves, black pepper, cinnamon, and cumin) and sauté until fragrant.
2
Add the sliced onions and cook until soft and slightly browned. Stir in the crushed ginger-garlic and green chillies. Sauté for 2–3 minutes to remove the raw smell.
3
Add turmeric and Kashmiri red chilli powder to the oil for color. Add a splash of water to prevent burning. Mix in the crushed hybrid tomatoes and salt, cooking until the water evaporates and oil separates from the sides.
4
In a separate bowl, whisk fresh curd with coriander powder, Kashmiri red chilli powder, cumin powder, and garam masala.
5
Lower the heat and add the yogurt mixture to the pan, stirring continuously. Cook for 3–4 minutes, then add 1–1.5 cups of hot water. Cover and let it simmer for a few minutes.
6
In a separate pan, heat butter or ghee. Sauté the paneer cubes with a pinch of turmeric, chilli powder, and salt for 1–2 minutes. Add the large onion chunks and slit green chillies, frying for another 30–40 seconds.
7
Add the fried paneer and onions to the main gravy. Stir in kasuri methi, kitchen king (or sabzi) masala, and a generous spoon of fresh cream (malai).
8
Garnish with fresh coriander leaves, cover, and cook on low heat for 3–4 minutes. Serve hot with your choice of bread or rice.
Nutrition Facts
4 servings per recipe
