As the name indicates the dish calls for twice the amount of onion..Do means two and Pyaza means onion in hindi..My kids love paneer in any form.The dish can be either gravy or a dry one..it merely depends on ur wish and taste..I love to have it semi gravy.
People who love onions will love this dish and it goes well with Roti or a simple pulao.
Try this restaurant special recipe which is very easy to make...Cook it serve it and relish it.
For the recipe please press READ MORE below..
Addition of Ginger garlic paste and cream are optional.
Grind tomato and capsicum into a smooth paste.Keep it aside
In a wide pan add a tsp of butter and saute the paneer cubes.
Immediately put it in a bowl of water.This is done to make the paneer soft.
In another pan add oil and heat it.Then add Cumin seeds.
Add finely chopped onions(3 No of onions) and saute well till it turns light pink
Then add ginger garlic paste and saute well.
Add the slitted green chillies.
Then add Turmeric powder,chilli powder,coriander powder,garam masala powder,cumin powder and saute well.
Add the grinded capsicum-tomato paste to it and saute, till the raw smell of capsicum and tomato goes off.
Add little water and make the gravy to boil for some time.
Now add the cubed onions to it (1 no. of onion) and mix well
Crush kasoori methi with the hands and add it to the gravy.
Then add the cubed paneer(drain off the water in which it was put) and saute it.
Dry roast the cashewnuts and crush it coarsely.
Finally add the crushed cashews to the mixture and boil it.
Add fresh cream to give an extra flavour.It is optional.
Serve it hot with roti/phulka
- If u want more gravy consistency then add 1 capsicum instead of half while grinding.
- If u want the gravy to be dry then reduce the quantity of water that is added.
- Putting the paneer cubes in water will make them soft.If the paneer is already soft u can skip this step.
- Addition of ginger garlic paste and cream are optional.
- Thc colour of the gravy is according to that of the capsicum's colour.