Restaurant-Style Paneer Do Pyaza Recipe – Easy & Delicious!

Restaurant-Style Paneer Do Pyaza Recipe: Love restaurant-style Paneer Do Pyaza? Try this easy and delicious recipe at home! With rich spices and double the onions, this dish will impress everyone at the dinner table.

Make restaurant-like delicious ‘Paneer Do Pyaza’ at home, everyone will praise it at the dinner table. If you are also one of those people who are crazy about restaurant-style food, then this recipe is especially for you. Paneer Do Pyaza tastes amazing due to its special spices and double the amount of onions. This delicious gravy dish is as easy to make as it is ready to garner applause at your dinner table. So what are you waiting for? Let’s read the easy and quick recipe to make Paneer Do Pyaza at home.

https://digitalamitkaul.online/hara-bhara-kebab-recipe-easy-homemade-hara-bhara-kebab-recipe-for-healthy-tasty-winter-treats/

Ingredients: Restaurant-Style Paneer Do Pyaza Recipe

1. Paneer – 250 grams (cut into cubes)
2. Onion – 3 large (2 onions in slices and 1 onion in paste)
3. Tomato puree – of 2 medium-sized tomatoes
4. Curd – 2 tablespoons
5. Cashew paste – 2 tablespoons (soak cashews and grind)
6. Green chili – 2 (finely chopped)
7. Ginger-garlic paste – 1 teaspoon
8. Bay leaf – 1
9. Cinnamon stick – 1-inch piece
10. Cloves – 2-3
11. Turmeric powder – 1/2 teaspoon
12. Coriander powder – 1 teaspoon
13. Garam masala – 1/2 teaspoon
14. Red chili powder – 1 teaspoon
15. Kasuri methi – 1/2 teaspoon
16. Fresh cream – 2 tablespoons (optional)
17. Oil or ghee – 2 tablespoons
18. Salt – according to taste
19. Coriander leaves – for garnishing

https://chillybite.com/butter-chicken-recipe-a-delicious-creamy-indian-delight-for-lunch/

Method :

1. Heat some oil in a pan and fry the paneer pieces till they turn light golden, and then take out the paneer and keep it aside.
2. After this, add some more oil in the same pan and add bay leaves, cinnamon, cloves and fry.
3. Now add chopped onion (sliced) and fry till they turn light golden.
4. Take it out and keep it aside, so that it can be added to the gravy later.
5. Now add ginger-garlic paste and onion paste to the pan and fry well.
6. When the onion paste turns light brown, add tomato puree and spices (turmeric, coriander powder, red chili powder) and cook.
7. When the spices are cooked well, add curd and cashew paste to it and let the gravy thicken while stirring continuously.
8. When the oil starts separating from the gravy, add fried paneer and onion to it.
9. Add garam masala and kasuri methi on top and cook on a low flame for 5 minutes.
10. If you want to make the gravy richer, then you can add fresh cream to it.
11. Garnish with coriander leaves and serve with hot paratha, naan, or roti.