Paneer Do Pyaza

Ingredients

• 400 g paneer (Indian cottage cheese)
• 4 whole large yellow onions
• 400 g canned crushed tomatoes
• 4 tablespoons extra-virgin vegetable oil or ghee
• 1 tablespoon, minced fresh ginger
• 4 whole garlic cloves
• 2 whole green chili peppers
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• 1 teaspoon kashmiri chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• ½ teaspoon sugar
• ½ cup water or vegetable stock
• 3 tablespoons, chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Instructions

1. 1

   Cut the 400g block of paneer into 3/4-inch cubes — keep them uniform so they cook evenly. Set aside on a paper towel-lined plate. Slice 3 of the 4 large yellow onions into thin rings about 1/8 inch wide. Cut the remaining onion into 1/2-inch dice for the sauce. Peel and mince 4 garlic cloves on a cutting board. Finely mince 1 tablespoon of fresh ginger. Slit 2 green chili peppers lengthwise, keeping them whole so you can remove them later if you want less heat. Have all your spices measured and ready in small bowls — ground cumin, ground coriander, turmeric, kashmiri chili powder, and garam masala.

2. 2

   Set a 12-inch non-stick skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil or ghee. Let it heat for 1 minute until shimmering. Working in batches if needed, add the paneer cubes in a single layer and sear for about 2-3 minutes per side until golden-brown on all sides — you want a crispy exterior that holds the soft cheese inside. Transfer to a clean plate and set aside. Paneer doesn't need to be fully cooked through; the residual heat will finish it during the sauce phase.

3. 3

   In the same skillet, add the remaining 2 tablespoons of oil or ghee over medium heat. Add the thinly sliced onion rings and cook, stirring frequently, for 8-10 minutes. You're caramelizing them — they should turn golden-brown and slightly sweet, with the edges crispy. You'll notice a deep, rich aroma and the onions will have reduced in volume by half. Transfer half of these caramelized onions to a bowl and set aside for garnish.

4. 4

   To the skillet with the remaining caramelized onions, add the 1 tablespoon of minced ginger and 4 minced garlic cloves. Stir constantly for 1-2 minutes until fragrant — you should smell the warm ginger and garlic notes clearly. Add the 2 whole slit green chili peppers.

5. 5

   Add the diced onion to the skillet and cook for 2-3 minutes, stirring, until it softens and turns translucent. The fresh onion provides a sharp, raw bite that contrasts with the caramelized ones — this balance is what makes do pyaza special.

6. 6

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric powder, and 1 teaspoon of kashmiri chili powder. Stir constantly for 1 minute to bloom the spices in the oil — the mixture will darken slightly and smell warm and complex. This step prevents raw spice flavor.

7. 7

   Pour in the 400g canned crushed tomatoes (with juice) and 0.5 cup of water or vegetable stock. Stir well to combine, scraping any browned bits from the bottom of the skillet. Bring to a gentle simmer over medium heat, stirring occasionally, for 3-4 minutes. The sauce should bubble gently at the edges — not a rolling boil, which breaks down the tomatoes too fast.

8. 8

   Add 1 teaspoon of salt and 0.5 teaspoon of sugar. The salt seasons the sauce; the sugar balances the acidity of the tomatoes. Stir in 1 teaspoon of garam masala — this warm spice blend is the final layer of flavor. Taste and adjust salt and spice as needed.

9. 9

   Gently slide the seared paneer cubes back into the skillet, trying to keep them intact. Stir very gently — paneer is delicate and breaks easily. Simmer for 2-3 minutes, just until the paneer is heated through and coated in the sauce. The curry should be thick but saucy, coating a spoon.

10. 10

    Remove from heat and stir in 1 tablespoon of fresh lemon juice — this brightens the dish and cuts through the richness. Remove the whole green chili peppers if you prefer less heat, or leave them in for spice.

11. 11

    Transfer the paneer do pyaza to a shallow serving bowl. Top generously with the reserved caramelized onions you set aside earlier — their sweet, crispy texture against the soft paneer and thick sauce is the signature finish of this dish. Sprinkle 3 tablespoons of fresh chopped cilantro over the top for color and herbaceous freshness. Serve immediately with warm naan, roti, or steamed basmati rice to soak up the aromatic sauce.

Tools you’ll need

• 12-inch non-stick skillet or wok
• cutting board
• chef's knife
• paper towels
• small bowls for spices
• wooden spoon or silicone spatula
• measuring spoons
• measuring cups

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