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Paneer Do Pyaza

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A rich and flavorful North Indian curry made with paneer cubes, onions cooked two ways, and a creamy yogurt-based gravy infused with aromatic spices.
prep time 15 Mins
cook time 30 Mins
chef Ankita Singh
Paneer Do Pyaza

Paneer Do Pyaza is a classic Mughlai-inspired dish where onions are the star ingredient, used in two forms — sliced onions that melt into the gravy and larger onion petals that add crunch and texture. The gravy is a perfect balance of spices, yogurt, cream, and kasuri methi, giving it a rich yet slightly tangy flavor.

This dish is especially loved for its layers of taste and texture — the soft paneer, the slight sweetness of onions, the heat from chilies, and the creaminess of yogurt and cream. Best served with naan, parathas, or jeera rice, this restaurant-style curry is a guaranteed crowd-pleaser for dinner parties or festive meals.
Step 1

Fry Paneer & Onion Petals

  1. Heat 1 tbsp oil in Prestige Magic Base Cookware.
  2. Add crushed coriander and fennel seeds; let them crackle.
  3. Toss in paneer cubes and onion petals; sauté for 2–3 minutes. Set aside.

Frying Paneer and Other Ingredients
Step 2

Prepare the Masala Base

  1. Heat 4 tbsp oil in the same pan over medium-high heat.
  2. Add cumin seeds, cloves, cinnamon, bay leaves, black cardamoms, and dry red chilies. Sauté for a few seconds until aromatic.
  3. Add sliced onions and cook until lightly browned.
  4. Stir in ginger garlic paste and green chilies; cook until golden.

Prepare the Masala Base
Step 3

Build the Gravy

  1. Mix in coriander powder, turmeric powder, and Kashmiri red chili powder; sauté for 30 seconds.
  2. Add chopped tomatoes and whisked yogurt (with maida) along with salt. Cook for 3–4 minutes until oil starts separating.

Gravy for Paneer Do pyaza
Step 4

Combine & Cook

  1. Add hot water, fried paneer, and onion petals. Stir well.
  2. Cover and cook on low heat for 8–10 minutes.

Step 5

Finish the Curry

  1. Add heavy cream and kasuri methi. Stir well.
  2. Serve hot with naan, tandoori roti, or jeera rice.

Garnished Paneer do Pyaza

Tips and Tricks

  1. Prevent curdling – Always whisk yogurt with a little flour before adding.
  2. Paneer tip – Lightly fry paneer for firmer texture; or skip frying for softer cubes.
  3. Extra richness – Add a few cashew paste tablespoons to the gravy.
  4. Onion balance – Use red onions for sweetness or white onions for sharper taste.
  5. Smoky flavor – Finish with a quick charcoal smoke (dhungar method).

Frequently Asked Questions

 Because onions are added twice — once in the gravy and again as larger petals.

Yes, you can use milk or cashew paste instead.

Firm tofu works well for a vegan option.

Yes, but add cream and kasuri methi just before serving for the best flavor.

Butter naan, lachha paratha, or steamed basmati rice.

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