Paneer Do pyaza An extremely delicious and easy to make Punjabi style, semi dry curry recipe with flavourful Indian spices.
  • Portions: 6 in no
  • Serving Size:  1 bowl
  • Paneer 200 g
  • Onion, finely chopped 3/4 cup
  • Capsicum 1/3 cup
  • Cashews 7 in no.
  • Green cardamom 2 in no.
  • Oil 2 tbsp
  • Salt ¼   tsp (As suggested by the Dietician)
  • Yogurt ¼ cup
  • Cumin 1/2 tsp
  • Ginger 1/2 tsp
  • Garlic 1 clove
  • Chilli powder 1tsp
  • Garam masala powder 3/4 tsp.
  • Onions, button, small  10 in no
  • Coriander powder 3/4 tsp.
  • Kasuri methi 1/2 tsp
  • Turmeric powder 1/2 tsp.
  •  Cut the paneer into cubes, keep it aside.
  • Make a paste of ginger and garlic.
  • Make a fine paste of capsicum, curd and cashews in a blender.  Keep it aside.
  • In a pan add 1 tbsp. of oil. Add cumin and cardamom, when they splutter add onions, fry until golden brown.
  • Add ginger, garlic paste and sauté for 2 minutes.
  • Then add ground curd-cashew paste.
  • Add salt, turmeric, chilli powder, garam masala and coriander powder. Sauté till oil is separated.
  • Then add water and mix well. Cook covered until gravy thickens.
  • Lower the flame, now add paneer cubes, mix well and cook covered until 2minutes.
  • In another pan heat 1tbsp oil. Fry button onions on high flame for  2-3 minutes or until partially cooked.
  • Pour this over the paneer gravy.  Sprinkle kasuri methi leaves.
  • Serve hot with rotis and parathas.
Calories Kcal Proteins gram Sodium mg Potassium mg Phosphorus mg
174 8.1 150 185