एकदम रेस्टोरेंट जैसा टेस्टी पनीर दो प्याज़ा

Ingredients

• 1 tablespoon Coriander Seeds (whole, lightly toasted)
• 1 teaspoon Cumin Seeds (whole, lightly toasted)
• 1 teaspoon Fennel Seeds (whole, lightly toasted)
• 1 small piece Nutmeg (whole, toasted)
• 1 teaspoon Mustard Seeds (whole, toasted)
• 1 pinch Fenugreek Seeds (whole, toasted)
• 0.25 teaspoon Cloves (whole, toasted)
• 0.25 teaspoon Black Peppercorns (whole, toasted)
• 1 cup Buffalo Yogurt (full‑fat, plain)
• 0.5 cup Water (room temperature)
• 1 tablespoon Roasted Gram Flour (Besan) (lightly toasted)
• 3 tablespoons Roasted Besan (lightly toasted)
• 2 tablespoons Kashmiri Red Chili Paste (smooth, homemade or store‑bought)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy, bright red)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Roasted Cumin Powder
• 0.5 teaspoon Chaat Masala
• 0.5 teaspoon Mixed Spice (Garam Masala)
• 5 tablespoons Mustard Oil (2 tbsp for yogurt paste, 3 tbsp for cooking)
• 400 grams Paneer (firm, cut into 2‑cm rectangles)
• 1 teaspoon Salt (plus pinch for soaking)
• 5 medium Onion (yellow, outer skins removed, cut into large pieces)
• 6 medium Onion (for grating) (grated, added later)
• 1 tablespoon Ginger Garlic Paste
• 2 medium Tomato (grated)
• 2 tablespoons Tomato Puree (homemade or store‑bought)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 handful Fresh Cilantro (roughly chopped for garnish)
• 1 handful Fresh Mint Leaves (roughly chopped for garnish)
• 1 pinch Asafoetida (Hing)

Instructions

1. Toast Whole Spices

   Heat the iron skillet over high flame. Add coriander seeds, cumin seeds, fennel seeds, nutmeg piece, mustard seeds, fenugreek seeds, cloves and black peppercorns. Roast until they turn slightly darker and emit a fragrant smoke, about 2‑3 minutes.

   Time: PT5M

2. Grind Toasted Spices

   Allow the toasted spices to cool completely, then transfer to the blender and pulse to a coarse powder. Set aside.

   Time: PT2M

3. Prepare Yogurt Paste

   In a mixing bowl combine buffalo yogurt, water, roasted gram flour, roasted besan, Kashmiri red chili paste, red chili powder, turmeric, coriander powder, roasted cumin powder, chaat masala, mixed spice, and mustard oil. Whisk until smooth.

   Time: PT5M

4. Cut and Soak Paneer

   Cut the paneer into 2‑cm rectangular pieces. Soak them in a bowl of water with a pinch of salt for 5 minutes, then pat dry with a clean kitchen towel.

   Time: PT5M

5. Shallow Fry Paneer

   Heat enough vegetable oil in a frying pan over medium‑high heat. Fry the paneer pieces quickly until golden on all sides, about 2‑3 minutes total. Remove with a slotted spoon and set aside.

   Time: PT5M

   Temperature: Medium‑high

6. Prepare Onions

   Remove the outer yellow skins of the 5 onions, cut the remaining parts into large chunks. Grate 6 additional onions separately.

   Time: PT5M

7. Temper Oil with Aromatics

   In the large kadhai heat 3 tbsp mustard oil until it starts to smoke. Add a pinch of salt and a pinch of asafoetida, then immediately add the coarse toasted spice powder. Stir for a few seconds.

   Time: PT2M

   Temperature: High

8. Sauté Ginger‑Garlic and Onions

   Add ginger‑garlic paste and stir for 30 seconds. Then add the grated onions gradually, stirring continuously. Cook just until the raw smell disappears – do NOT brown the onions.

   Time: PT4M

   Temperature: Medium

9. Cook Onion‑Tomato Base

   Add the grated tomatoes and tomato puree. Cook, stirring occasionally, until the mixture turns deep red and the oil begins to separate from the masala, about 5 minutes.

   Time: PT5M

   Temperature: Medium

10. Incorporate Yogurt Paste

    Lower the flame to medium‑low and slowly stir in the prepared yogurt paste, ensuring it does not curdle. Cook for another 5 minutes, allowing the flavors to meld.

    Time: PT5M

    Temperature: Medium‑low

11. Add Fried Paneer and Onion Pieces

    Gently fold the fried paneer cubes and the large onion pieces into the gravy. Simmer uncovered for 7‑8 minutes, allowing the paneer to absorb the sauce.

    Time: PT8M

    Temperature: Medium

12. Finish with Herbs and Kasuri Methi

    Add crushed kasuri methi, the remaining mixed spice, and chopped cilantro and mint. Cook for an additional 2 minutes, then turn off the flame.

    Time: PT2M

13. Serve

    Transfer the Paneer Do Pyaz to a serving dish, garnish with extra cilantro if desired, and serve hot with naan, roti, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g