Paneer Do Pyaaza is a savory mix of paneer, bell peppers, onion, tomatoes, and spices. This is an all-season recipe that can be enjoyed during any meal.
This sabzi goes well with Dal Makhani | A Journey to Home Town and Naan without Yeast which are there on the blog as well.
My sister amazes me. Each time we meet, she has a new recipe to share and treat me to. She is a far better cook than I am. Actually both my sisters are better than me.
But the irony is that I am the ‘Food Blogger’. Fate played its hand on me, I guess.
I need to remember the ingredients, and the proportions each time I wanna create something, but they (my sisters) can see someone cooking and replicate it without effort later. Kudos to them. But alas I don the hat of a food blogger.
My trip to my hometown this year coincided with my younger sister and her kid’s visit. There were 4 kids under the age of 5 and 3 women trying to control them. OMG!!
My mom finally gave up and told us to not plan and come together next year. HAHAHAHA! Is that possible? No. I will still go same time and my mom will enjoy and get overwhelmed too. But I believe that’s the fun of visiting grandparents in summer vacations!
Yoo hoo! Here we come again, Mom! I mean next year. ;) I digress.
Paneer Do Pyaza, as the name suggests is a dish made with cubes of paneer, onion, and bell pepper. It is served with little gravy allowing the ingredients to retain their shape and character.
It is quite simple to put together. It tastes perfect with a plain Indian flatbread like chapati or a rich butter naan. The beauty of this dish lies in the color and ease of accompanying it with most breads.
How to Make Dhaba Style Paneer Do Pyaza?
Paneer Do Pyaza
Ingredients
- 3-4 medium sized onions cubed
- 2-3 medium sized bell peppers capsicum, cubed
- 2-3 green chili
- 5-6 medium sized tomatoes cubed
- 250 grams cottage cheese cubed, homemade paneer
- 2 tsp mustard seeds rai
- ¼ tsp red chili powder
- ½ tsp turmeric haldi
- to taste salt
- a pinch asafetida hing
- 2-3 tbsp tomato ketchup sauce
- 100 ml milk or heavy cream
- 2 tbsp vegetable oil
Instructions
- In a thick bottom pan, heat oil. Add asafetida and mustard seeds. Allow the seeds to splutter.
- Add cubed onions and sauté till soft. Add cubed pepper & tomatoes. Mix well.
- Add all spices and ketchup (sauce) except milk and paneer.
- Cover the pan and cook on slow flame till the vegetables are tender, about 8-10 minutes.
- Add milk or cream and allow it to come to a boil. Add paneer cubes. Adjust salt to taste.
- Serve hot with naan.
Notes
- You can replace paneer with tofu.
- For a richer version use cream in place of milk.
- The gravy needs to be little, making the dish sticky rather than runny.
