Paneer Do Pyaza
A perfect dish to go with butter naan or a plain roti. It is colorful and healthy too packed with protein and minerals. Very easy to prepare.
Servings: 6 people
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.