Creamy Paneer Curry with Charred Onions — Paneer Do Pyaza
A Mughlai paneer curry cooked twice with onions — half pureed into the gravy, half charred — finished with garam masala and fresh ginger.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g paneer into 1-inch cubes. Divide 3 medium onions — finely chop 300g, cut 150g into petals. Whisk 6 tbsp yogurt smooth. Crush 4 cardamom pods lightly. Finely chop 1 medium tomato. Measure all spices and have ginger-garlic paste ready.
Char
Heat 1 tbsp oil in a medium skillet over medium-high heat. Add onion petals in batches if needed, cook 4 minutes stirring, until edges char and onions soften. Remove and set aside.
Toast
Heat remaining 2 tbsp oil and 1 tbsp ghee in a heavy saucepan over medium heat. Add cardamom, cinnamon sticks, and bay leaves, sizzle 30 seconds until fragrant.
Saute
Add finely chopped onion, cook 8 minutes on medium stirring often, until deep golden brown. Add ginger-garlic paste, cook 1 minute until raw smell fades.
Bloom
Add chilli powder, coriander, cumin, turmeric, and salt. Stir 20 seconds with a splash of water to bloom spices. Add chopped tomato, cook 4 minutes on medium-low mashing, until tomato breaks down and oil beads.
Build
Reduce heat to low. Add yogurt 2 tablespoons at a time, stirring constantly 2 minutes to prevent splitting. Add 160ml hot water, stir and simmer 4 minutes until gravy thickens. Add paneer cubes, toss gently 2 minutes to warm through. Add charred onion petals, stir gently 90 seconds until tender but distinct. Stir in garam masala and crushed kasuri methi off heat. Rest 1 minute covered.
Plate
Garnish with fresh coriander and serve with naan, paratha, or basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.