RECIPE: PANEER DO PYAAZA (Courtesy of Chef Sanjyot Kheer from YFL)

 
Prep time: 15 mins  |  Cooking time: 25 mins  |  Serves: 4-6
For shallow frying the paneer
Ingredients:
  • Paneer 750 gm
  • Oil for shallow frying
  • Water
  • Salt to taste
Methods:
  • Cut the paneer in 4cm × 4 cm slab or you could also choose to cut it into cubes as per your preference.
  • Shallow fry the paneer until golden brown or crisp layer formed on both the sides.
  • Transfer it to a salted Luke warm water and immerse it for 10 minutes.
For making the do Pyaaza
Ingredients:
  • Ghee 2 tbsp + oil 1 tsp
Whole spices:
  • Cumin seeds 1 tsp
  • Bay leaves 2 nos.
  • Cinnamon stick 1 inch
  • Hari elaichi (green cardamom) 2 nos.
  • Laung (Cloves) 3-4 nos.
  • Black Peppercorns 3-4 nos.
  • Badi elaichi 1 no.
  • Hing ½ tsp
  • Onions 5-6 medium size (sliced)
  • Ginger garlic paste 3 tbsp
  • Turmeric powder 1 tsp
  • Tomatoes 4 medium size (chopped)
  • Salt to taste
  • Curd ½ cup
  • Powdered spices:
  • Red chilli powder 1 tbsp
  • Coriander powder 1 tbsp
  • Fennel powder 1 tsp
  • Cumin powder 1 tsp
  • Hot Water as required
  • Fried paneer
  • Garam masala 1 tsp
  • Kasuri methi 1 tsp
  • Onion chilli tempering:
  • Ghee 1 tbsp
  • Jeera 1 tsp
  • Coriander seed 1 tsp (crushed)
  • Green chillies 2-3 nos. (slit)
  • Dry Kashmiri red chillies 1-2 nos.
  • Garam masala 1 tsp
  • Onion petals ½ cup
  • Fresh coriander leaves 1 tbsp (chopped)
Method:
  • Set a wok on medium heat, add ghee and the whole spices and sauté it for a minute, add hing, sliced onions and cook until the onions are almost golden brown.
  • Next, add ginger garlic paste and sauté until the onions are completely golden brown, further add turmeric and cook for few minutes.
  • Now add the tomatoes and salt to taste, cook it really well until they are mushy and thee ghee separates from the masala.
  • Take a separate bowl, add curd and powdered spices and mix well, lower the flame and add this to the wok, stir it continuously for 2-3 minutes, cook on medium low heat until the curd is cooked and the ghee separates from masala.
  • Adjust the consistency of the gravy by adding hot water, stir and cook further for 3-4 minutes and bring to a boil.
  • Add the paneer in the wok, mix gently and further add, garam masala and kasuri methi, cook for 1-2 minutes.
  • Set a separate tadka pan on medium high heat, add ghee, jeera crushed coriander, dry Kashmiri chilli, onion petals and slit green chillies, sauté them for a minute and add the tempering immediately over the paneer gravy, stir gently for a minute and further cover and cook on low medium heat for 1-2 minutes. 
  • Finally finish it with some freshly chopped coriander leaves, your paneer do pyaaza is ready to be server, serve it hot with laccha paratha, roti or any Indian bread of your choice.