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Paneer Do Pyaza Recipe | Dhaba Style Recipe | पनीर दो प्याज़ा | Chef Sanjyot Keer

Full Written Recipe for Paneer Do Pyaza Prep time: 15 minutes Cooking time: 25 minutes Serves: 4-6 For shallow frying the paneer Ingredients: Paneer 750 gm Oil for shallow frying Water Salt to taste Methods: Cut the paneer in 4cm × 4 cm slab or you could also choose to cut it into cubes as per your preference. Shallow fry the paneer until golden brown or crisp layer formed on both the sides. Transfer it to a salted Luke warm water and immerse it for 10 minutes. For making do pyaaza Ingredients: Ghee 2 tbsp + oil 1 tsp Whole spices: Cumin seeds 1 tsp Bay leaves 2 nos. (Cinnamon stick 1 inch Hari elaichi (green cardamom) 2 nos. Laung (Cloves) 3-4 nos. Black Peppercorns 3-4 nos. Badi elaichi 1 no. Hing ½ tsp Onions 5-6 medium size (sliced) Ginger garlic paste 3 tbsp Turmeric powder 1 tsp Tomatoes 4 medium size (chopped) Salt to taste Curd ½ cup Powdered spices: Red chilli powder 1 tbsp Coriander powder 1 tbsp Fennel powder 1 tsp Cumin powder 1 tsp Hot Water as required Fried paneer Garam masala 1 tsp Kasuri methi 1 tsp Onion chilli tempering: Ghee 1 tbsp Jeera 1 tsp Coriander seed 1 tsp (crushed) Green chillies 2-3 nos. (slit) Dry Kashmiri red chillies 1-2 nos. Garam masala 1 tsp Onion petals ½ cup Fresh coriander leaves 1 tbsp (chopped) Methods: Set a wok on medium heat, add ghee and the whole spices and sauté it for a minute, add hing, sliced onions and cook until the onions are almost golden brown. Next, add ginger garlic paste and sauté until the onions are completely golden brown, further add turmeric and cook for few minutes. Now add the tomatoes and salt to taste, cook it really well until they are mushy and thee ghee separates from the masala. Take a separate bowl, add curd and powdered spices and mix well, lower the flame and add this to the wok, stir it continuously for 2-3 minutes, cook on medium low heat until the curd is cooked and the ghee separates from masala. Adjust the consistency of the gravy by adding hot water, stir and cook further for 3-4 minutes and bring to a boil. Add the paneer in the wok, mix gently and further add, garam masala and kasuri methi, cook for 1-2 minutes. Set a separate tadka pan on medium high heat, add ghee, jeera crushed coriander, dry Kashmiri chilli, onion petals and slit green chillies, sauté them for a minute and add the tempering immediately over the paneer gravy, stir gently for a minute and further cover and cook on low medium heat for 1-2 minutes. Finally finish it with some freshly chopped coriander leaves, your paneer do pyaaza is ready to be served, serve it hot with laccha paratha, roti or any Indian bread of your choice. The Music I use in All my videos - https://bit.ly/3g4OjmW (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP