पनीर की सब्जी बनाने का एक नया अंदाज पनीर दो प्याजा | Dhaba Style paneer Do Payaza Recipe | Paneer

Summary

This recipe tutorial presents an easy and delicious way to make Paneer Do Pyaza without using cashews or cream, offering a homemade dish with restaurant-like flavors. The step-by-step guide includes sautéing onions, tomatoes, and a variety of spices such as coriander, fennel, and black pepper to create a rich, flavorful base. The paneer is lightly fried in butter to enhance its taste. A touch of yogurt binds the gravy, giving it a creamy texture without heaviness. Garnished with fresh herbs and ginger, this dish is perfect for impressing guests.

Takeaways

• 🧅 Use two small onions cut into quarters and separate the layers for better texture.
• 🍅 Choose medium-sized, ripe tomatoes for less tangy and more balanced gravy.
• 🥛 Incorporate fresh, non-sour yogurt to add a binding and creamy texture to the gravy.
• 🌶️ Add a variety of spices including Kashmiri red chili, turmeric, and coriander powder for a rich flavor and vibrant color.
• 🍳 Roast whole spices like fennel, black pepper, and dried red chilies on low flame to release their aroma before grinding them into a coarse powder.
• 🧈 Sauté paneer in butter on a low flame until lightly colored to enhance its flavor.
• 🧄 Incorporate finely chopped garlic and freshly sliced green chilies towards the end for an additional kick.
• 🥄 Use roasted gram flour to thicken the gravy, providing a creamy texture without using cashew paste.
• 🌿 Finish the dish with fresh julienned ginger, garam masala, a bit of fresh cream, and chopped cilantro for garnish.
• 🍲 Ensure the final gravy is not too smooth but has a slightly coarse texture for an authentic restaurant-style feel.

Q & A

What is the recipe featured in the script?

The recipe featured in the script is for 'Paneer Do Pyaza', a dish that combines paneer with onions in a flavorful, restaurant-style gravy.

What type of onions are used in the recipe and how are they prepared?

The recipe uses two small onions, quartered and separated into layers, and two medium-sized onions, finely sliced. The smaller onions are kept in larger pieces for texture, while the medium-sized ones are sliced to fry and mix into the gravy.

What makes the tomatoes used in this recipe ideal for the dish?

Ripe, red tomatoes are used because they are less sour, which prevents the gravy from becoming overly tangy. The tomatoes are finely chopped to create a smooth base for the gravy.

What role does yogurt play in this recipe?

Yogurt is used to provide a creamy texture and to help bind the ingredients together. It is important that the yogurt is fresh and not sour, as sour yogurt can affect the flavor balance of the dish.

What spices are used to create the masala base for the dish?

The masala base includes turmeric powder, Kashmiri red chili powder, cumin seeds, coriander powder, fennel seeds, black pepper, and dry red chilies. These are lightly roasted to release their aroma before being ground into a coarse powder.

How is paneer prepared for the dish?

Paneer is lightly fried in butter on a low flame to enhance its flavor. The goal is to give the paneer a light color and texture without overcooking or making it rubbery.

Why is gram flour (besan) added to the dish?

Gram flour is added as a thickening agent, which helps bind the gravy without using cashew paste or cream. It is lightly roasted in the butter to remove its raw taste before being added to the dish.

What method is used to fry the onions in this recipe?

The finely sliced onions are fried on high heat with continuous stirring. This ensures even browning and prevents the onions from burning or remaining white, which could result in uneven flavor.

How is the gravy in 'Paneer Do Pyaza' kept textured rather than smooth?

The recipe emphasizes mashing the onions and tomatoes manually while cooking instead of blending them into a paste. This creates a textured, coarse gravy rather than a smooth one, adding to the authentic feel of the dish.

How is the dish finished before serving?

The dish is finished with a sprinkle of garam masala, fresh cream, and chopped coriander for garnish. These final touches enhance the flavor and presentation of the dish, giving it a rich, restaurant-quality feel.