Paneer pyaaz curry
Time to cook
50 minutes
Difficulty
Easy
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.
Ingredients
Onion Raw
1 large
Tomatoes
1 large
Water
0.75 cup
Butter, Salted
1.25 tsp
Cold Pressed Olive 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
Peel and rinse the onions.
Boil water in a pan until it starts to boil and add the onions and tomatoes.
Let them cook for a minute or two, then turn off the heat.
Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.
Drain and let the blanched onions cool.
Separate each onion layer and set aside.
If the onion layers are large, chop them in halves.
Peel the skin from the blanched tomatoes and finely chop them.
Cooking
Heat butter in a pan and sauté blanched onions until lightly browned. Set aside.
In the same pan, heat oil and add whole spices (cinnamon, cardamoms, cloves, mace, bay leaf, and dry red chillies). Sauté briefly without burning.
Add chopped onions and cook until golden.
Stir in finely chopped tomatoes and ginger-garlic paste. Cook until tomatoes are soft.
Reduce heat and add ground spices (coriander, cumin, turmeric, black pepper, nutmeg, and garam masala).
Mix and sauté on low heat until oil starts to release from the sides.
Add sautéed onion layers, then paneer cubes.
Season with salt and stir.
Pour in light cream and cook for 30 seconds to a minute.
Garnish with coriander leaves, ginger julienne, or grated paneer.
Nutrition information
(per serving)
Carbs
5.0
Proteins
5.5
Fats
9.8
Fiber
1.1
129
kcal
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