Paneer Do Pyaz is a classic North Indian dhaba staple, originally served in roadside eateries (dhaba) across Punjab and Haryana. The dish showcases the region’s love for paneer and onions, combined with robust whole‑spice aromatics that reflect traditional Punjabi cooking.

In Punjab, some cooks add a touch of cream or cashew paste for extra richness, while in Haryana the dish may be spicier with extra red chili powder. Some versions also include bell peppers or tomatoes cooked separately before mixing with paneer.

It is typically served hot in a deep metal bowl, garnished with fresh cilantro, and accompanied by buttered naan, tandoori roti, or steamed basmati rice. A side of sliced raw onion and lemon wedges is common.

Paneer Do Pyaz is a popular everyday comfort food but is also prepared for festive gatherings like Lohri, Baisakhi, and family get‑togethers where hearty vegetarian dishes are welcomed.

The dish’s uniqueness lies in the use of toasted whole spices and a yogurt‑based gravy that delivers a smoky, tangy flavor profile not found in many other paneer curries. The quick fry of paneer keeps it soft inside while adding a slight crust.

Common errors include over‑roasting the whole spices (causing bitterness), over‑frying the paneer (making it hard), and adding the yogurt paste at too high a temperature, which leads to curdling. Follow the low‑heat steps for the yogurt to keep the gravy smooth.

Mustard oil provides a distinctive pungent aroma and a slight heat that is traditional in Punjabi cooking. It enhances the overall flavor and pairs well with the toasted whole spices, giving the dish its authentic dhaba character.

Yes, you can prepare the yogurt paste and toasted spice powder a day ahead and refrigerate them. The cooked Paneer Do Pyaz can be stored in the refrigerator for up to 3 days; reheat gently on low heat, adding a splash of water if the gravy thickens.

The gravy should be thick, glossy, and have a deep reddish‑orange hue with oil lightly separating on the surface. Paneer cubes should remain soft inside with a light golden crust, and onions should be tender but not browned.

The dish is ready when the oil visibly separates from the masala, the paneer has absorbed the flavors (tasting it should be aromatic), and the onions are fully softened. A final 2‑minute simmer after adding herbs ensures everything is melded.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on authentic regional dishes, quick hacks, and restaurant‑style recipes that can be recreated in a home kitchen.

Anukriti Cooking Recipes emphasizes secret techniques from dhaba and restaurant kitchens, often sharing unique spice‑roasting tricks and ingredient hacks that are not commonly shown on other channels, making restaurant‑level flavor accessible to home cooks.