पनीर बनाने का अलग अंदाज़ पनीर और दो प्याज़ा | Dhabha Style Paneer Do Pyaza - Bhuna Paneer Do Pyaza

Summary

This recipe for Paneer Do Pyaza offers a flavorful and aromatic dish featuring paneer, onions, and an array of spices. The process begins with sautéing whole spices in mustard oil, followed by the addition of onions, ginger, garlic, and tomatoes to create a rich base gravy. The key to perfecting this dish is the careful roasting of paneer and the precise addition of ingredients like yogurt, fresh coriander, and garam masala. The dish is finished with a slow simmer to bring out all the flavors, making it a perfect accompaniment to naan or paratha. A must-try for anyone who loves bold, spiced Indian cuisine!

Takeaways

• 😀 Use mustard oil to heat up and fry whole spices like cumin, cloves, cinnamon, and cardamom to start the recipe.
• 😀 For a simple flavor base, sauté onions without needing to finely chop them; a coarse texture works well.
• 😀 Add ginger and garlic paste early in the cooking process for depth of flavor, but avoid overcooking ginger.
• 😀 A pinch of turmeric and Kashmiri red chili powder enhances the color of the dish while adding flavor.
• 😀 Make sure to add salt when the tomatoes are added to ensure they cook down properly and the flavors meld.
• 😀 Dahi (yogurt) is added after the spices have cooked, and it should be stirred in immediately to avoid curdling.
• 😀 After adding yogurt, let the mixture cook for 2-3 minutes until the oil starts to separate from the gravy.
• 😀 Roasting paneer before adding it to the gravy gives it a nice texture and flavor; this step is important for a more robust taste.
• 😀 When frying the paneer, season it with roasted cumin and coriander, and optionally add green chilies and dried fenugreek leaves for extra flavor.
• 😀 For the best consistency of the gravy, add a little water if it gets too thick, and simmer it on low heat for 10 minutes before serving.

Q & A

What oil is used to start the recipe?

Mustard oil is used at the beginning of the recipe to cook the spices and vegetables.

Why are whole spices used at the beginning of the recipe?

Whole spices like cumin, cloves, and cardamom are added to enhance the flavor of the oil. They help release their oils and fragrances, giving the dish a more aromatic base.

Is it necessary to use all the whole spices listed in the script?

No, it's not necessary to use all the whole spices. You can use just cumin, cardamom, and dry red chilies if you prefer a simpler flavor.

What is the importance of finely chopping the onions?

The onions do not need to be finely chopped in this recipe. They will be cooked and caramelized, and the focus is on their flavor development rather than their texture.

What spices are added after the onions have cooked?

After the onions are cooked, ginger, garlic paste, turmeric, and Kashmiri red chili powder are added to the pan.

Why is yogurt added to the spices, and how should it be mixed?

Yogurt is added to the spices to create a creamy, rich texture. It's important to mix it quickly after adding to prevent it from curdling.

What is the significance of adding water to the gravy?

Water is added to the gravy to help cook the spices thoroughly and create a smooth, well-blended texture for the gravy.

What should be done to ensure that the gravy has the correct consistency?

To achieve the correct consistency, allow the gravy to cook and thicken while keeping it at medium heat. You can add more water if needed to adjust the texture.

How is the paneer prepared before adding it to the gravy?

The paneer is first lightly fried with spices like cumin and coriander. This step adds flavor and texture to the paneer before adding it to the gravy.

What is the final step in completing the dish?

After the paneer is added to the gravy, the dish should be covered and left to cook on low heat for about 10 minutes. This allows the flavors to meld together, and the dish is then ready to serve with naan or paratha.