Paneer pyaaz curry
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Paneer pyaaz curry

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Time to cook-icon

Time to cook

50 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A delectable Indian dish made with succulent paneer (cottage cheese) and caramelized onions, cooked in a flavorful blend of spices for a satisfying vegetarian delight.

A delectable Indian dish made with succulent paneer (cottage cheese) and caramelized onions, cooked in a flavorful blend of spices for a satisfying vegetarian delight.

Ingredients

Onion Raw

1 large

Tomatoes

1 large

Water

0.75 cup

Butter, Salted

1.25 tsp

Vegetable Oil

1.25 tbsp

Onion Raw

1 large

Ginger Garlic Paste

0.25 Tsp

Turmeric

1 pinch

Coriander Powder

0.25 Tsp

cumin Powder

0.25 Tsp

Black Pepper Powder

0.25 Tsp

Garam Masala

0.25 tsp

Nutmeg

1.5 pinch

Paneer

0.75 cup

Light Cream

0.25 cup

Salt

1 pinch

Cinnamon

1 tsp

Cardamom

2 Pod

Cloves

2 Clove

Mace

1 strand

Bay Leaf

1 leaf

Dried Red Chili Pepper

1 chilli

Fresh Ginger

1 tsp

Coriander Leaves

1 tbsp

Paneer

0.75 tbsp

Step-by-step instructions to cook

Prep

1

Peel and rinse the onions.

2

Boil water in a pan until it starts to boil and add the onions and tomatoes.

3

Let them cook for a minute or two, then turn off the heat.

4

Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.

5

Drain and let the blanched onions cool.

6

Separate each onion layer and set aside.

7

If the onion layers are large, chop them in halves.

8

Peel the skin from the blanched tomatoes and finely chop them.

Cooking

1

Heat butter in a pan and sauté blanched onions until lightly browned. Set aside.

2

In the same pan, heat oil and add whole spices (cinnamon, cardamoms, cloves, mace, bay leaf, and dry red chillies). Sauté briefly without burning.

3

Add chopped onions and cook until golden.

4

Stir in finely chopped tomatoes and ginger-garlic paste. Cook until tomatoes are soft.

5

Reduce heat and add ground spices (coriander, cumin, turmeric, black pepper, nutmeg, and garam masala).

6

Mix and sauté on low heat until oil starts to release from the sides.

7

Add sautéed onion layers, then paneer cubes.

8

Season with salt and stir.

9

Pour in light cream and cook for 30 seconds to a minute.

10

Garnish with coriander leaves, ginger julienne, or grated paneer.

Nutrition information

(per serving)

Carbs

Carbs

5.0

Proteins

Proteins

5.5

Fats

Fats

9.8

Fiber

Fiber

1.1

129

kcal

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