Monday, 1 September 2014

Paneer Do-Pyaaza

Just back from my pre-birthday holiday, and, although it was a short one, it was a super relaxed weekend with a massage a day, good food, and lots of shopping along with some sight seeing. Coming back home, I am still reeling from the holiday blues and totally disoriented. However, people at home need to be fed and you have to get back to the grind sooner or later. I opened the fridge and all I could find was a big jar of milk and lots of onions. The dish immediately flashed in front of my eyes and even before I could realize, it was ready. The gravy is actually same as any regular gravy with the only change being the addition of two different forms of onions. Hence, the name Do-Pyaaza! 

300 gms paneer cubed
4 medium onions, 2 finely sliced and 2 cut into big chunks and separated
1 tbsp ginger paste
1 tbsp garlic paste
2-3 green chillies paste
1 big tomato finely chopped
2 tbsp yogurt whipped
1 tsp mustard seeds
2 bay leaves
2 whole red chillies
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
11/2 tsp good garam masala powder
1/2 tsp sugar
2 tbsp cream
1 tbsp fresh coriander leaves
Salt to taste
Oil as required

Heat oil in a pan and fry the paneer cubes till golden on all sides. Do not overfry, else they will become rubbery. Drain on absorbent paper and keep aside. In the same pan, add any additional oil if required and fry the onions cubes till just pink but not completely soft. We need to retain a slight crunch. Drain on absorbent paper and keep aside. 
In the same pan, splutter the mustard seeds and red chillies. Add the sliced onions and fry till pink and slightly golden. Now add the ginger, garlic, and chilli paste and fry till the raw smell disappears. Now add the chilli powder, turmeric powder, and coriander powder and fry till oil starts coming out. You can splash some water if required. Now add the tomatoes and fry with a little salt and sugar till soft and mushy. 
Now remove the pan from heat and add the whipped yogurt. Mix well and put the pan back on flame. Add the garam masala and continue stirring for 5-10 minutes till the masala starts oozing out oil. Now add the fried paneer and onions and 1/2 cup of water and cream and mix well. Bring it to a boil and keep covered on a medium flame for 5 minutes. Check for seasoning and garnish with coriander leaves. Serve hot with paratha/naan/roti or steamed rice. 

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