एकदम रेस्टोरेंट जैसा टेस्टी पनीर दो प्याज़ा
एकदम रेस्टोरेंट जैसा टेस्टी पनीर दो प्याज़ा is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 25 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $41.97 total, $10.49 per serving
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑free (if besan is certified gluten‑free)
Allergens: Dairy, Mustard
Ingredient Substitutions
- Instead of Coriander Seeds: Cilantro seeds
- Instead of Cumin Seeds: Ground cumin (use less)
- Instead of Fennel Seeds: Anise seeds
- Instead of Nutmeg: Ground nutmeg (1/8 tsp)
- Instead of Mustard Seeds: Mustard powder
- Instead of Fenugreek Seeds: Fenugreek leaves
- Instead of Cloves: Ground cloves
- Instead of Black Peppercorns: Ground black pepper
- Instead of Buffalo Yogurt: Greek yogurt
- Instead of Roasted Gram Flour (Besan): Chickpea flour
- Instead of Roasted Besan: Regular besan, toasted
- Instead of Kashmiri Red Chili Paste: Tomato puree with red chili powder
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Roasted Cumin Powder: Ground cumin
- Instead of Chaat Masala: Sumac + salt
- Instead of Mixed Spice (Garam Masala): Garam masala
- Instead of Mustard Oil: Canola oil (flavor will change)
- Instead of Paneer: Firm tofu (for vegans)
- Instead of Onion: Shallots
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
- Instead of Tomato: Canned crushed tomatoes
- Instead of Tomato Puree: Tomato paste diluted with water
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fresh fenugreek leaves
- Instead of Fresh Cilantro: Parsley
- Instead of Asafoetida (Hing): Garlic powder
Equipment Needed
- Iron Skillet or Heavy‑Bottomed Pan
- Blender or Spice Grinder
- Large Kadhai or Wok
- Frying Pan
- Mixing Bowl
- Spatula or Slotted Spoon
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Toasting whole spices until fragrant but not burnt.
- Shallow frying paneer just enough to get a golden crust without hardening.
- Adding yogurt paste on low heat to prevent curdling.
- Cooking onion‑tomato base until oil separates for authentic dhaba flavor.
Chef Tips from the Video
- For extra smoky flavor, finish the dish with a quick burst of high heat (tadka) just before serving.
- Use buffalo yogurt for authentic tang and richness; Greek yogurt works as a substitute.
- Garnish with a drizzle of melted ghee for an indulgent touch.
Troubleshooting
Yogurt curdles after adding to the gravy.
Reduce the heat to low, add the yogurt paste gradually while stirring continuously, and ensure the pan is not boiling.
Paneer becomes hard and rubbery.
Fry paneer only until lightly golden (2‑3 minutes) and avoid over‑cooking; keep the oil temperature moderate.
Gravy looks watery and does not thicken.
Cook the onion‑tomato base longer until oil separates, or add a teaspoon of roasted besan to help bind.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture of paneer may change.
Room temperature: Consume within 2 hours if kept at room temperature.
Make-Ahead Tips
- Roasted whole‑spice powder can be prepared up to a week in advance and stored in an airtight jar.
- Yogurt paste keeps refrigerated for 24 hours; give it a good stir before using.
Frequently Asked Questions
What is the cultural significance and history of Paneer Do Pyaz in Indian cuisine?
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.
What are the traditional regional variations of Paneer Do Pyaz in Punjabi cuisine?
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.
How is Paneer Do Pyaz traditionally served in Punjabi dhaba settings?
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.
During which occasions or celebrations is Paneer Do Pyaz traditionally prepared in Indian culture?
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.
What makes Paneer Do Pyaz special or unique in Punjabi cuisine?
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.
What are the most common mistakes to avoid when making Paneer Do Pyaz at home?
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.
Why does this Paneer Do Pyaz recipe use mustard oil instead of regular vegetable oil?
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.
Can I make Paneer Do Pyaz ahead of time and how should I store it?
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.
What texture and appearance should I look for when making Paneer Do Pyaz?
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.
How do I know when Paneer Do Pyaz is done cooking?
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.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
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.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian cooking differ from other Indian cooking channels?
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.
Last updated: August 24, 2026
