Paneer Do Pyaza | Restaurant Style Paneer Do Pyaza | पनीर दो प्याज़ा
- Paneer - 200 gms, cut into 1 inch pieces - Onions, fine chopped- 2 medium - Onion petals- 2 small onions - Green chillies, slit- 2 - Ginger garlic paste- 2 tsp - Tomato purée - 3 tbsp - Cashew paste- 10 to 12 nos - Cumin seeds- 1 tsp - Turmeric powder- 1/2 tsp - Red Chilli powder - 2 tsp - Coriander powder - 2 tsp - Garam Masala powder - 1/2 tsp - Kitchen King masala - 1/2 tsp - Kasuri Methi - 1 tsp - Oil - 2 tbsp - Salt - 1 tsp or to taste
- Fine chop 2 medium onions & peel petals of the 2 small onions. - Make a paste of 10-12 cashew nuts. - Cut the paneer into 1 inch cubes (around 12 pieces) & lightly pan fry them. Remove & set aside. - Lightly sauté the onion petals. Remove & set aside for later use.
- Heat oil in a kadhai and add the whole cumin seeds. - Once it splutters, add the chopped onions & fry till light brown in colour. This should take around 5 mins. - Add the ginger garlic paste and fry for around 2 mins till raw smell is gone. - Mix in the tomato purée and fry it for a couple of minutes on medium flame. - Now add in the turmeric powder, red chilli powder and coriander powder. Fry the masala for around 2 mins. - Once the oil separates, add the salt & cashew-paste. Mix well & add a cup of water and fry till oil separates. - Now add in the pan-fried paneer pieces, sautéed onion petals & the green chillies. Mix well & add some water. - Now add the Kitchen King Masala (readily available in the market) - Cover & cook for around 5 mins. - Now remove cover & add in garam masala powder and kasuri Methi. Mix in & cook covered for around 3 mins. - Garnish with chopped coriander leaves. - Serve hot with roti or rice.