Whether it is a special occasion or you simply crave something special on an ordinary day, a paneer dish is always a perfect choice. It can be used to create a variety of dishes, including *Paneer Do Pyaza*. As the name suggests, onions play a key role in this recipe.

In fact, onions are used in two distinct stages while preparing this dish—hence the name *Paneer Do Pyaza* (Paneer with 'two'—or two types of—onions). If you want to make delicious, restaurant-style *Paneer Do Pyaza* at home, here is an easy recipe.

**Paneer Do Pyaza Recipe**

**Total Time:** 35 mins
**Preparation Time:** 15 mins
**Cooking Time:** 20 mins
**Course:** Main Course
**Servings:** 4 people
**Cuisine:** Indian

**Ingredients for Paneer Do Pyaza:**
Paneer (Cottage Cheese) – 250g
Onions – 3 medium-sized
Tomatoes – 2 large
Ginger-Garlic paste – 1 tbsp
Green chilies – 2
Cashews – 8-10 (soaked in water)
Bay leaf – 1
Green cardamom – 2
Cloves – 3-4
Cinnamon – 1 small piece
Whole cumin seeds – 1 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1.5 tsp
Garam masala – 1/2 tsp
Kasuri methi (dried fenugreek leaves) – 1 tbsp
Oil or Ghee – 3- 4 tbsp
Fresh yogurt (curd) – 2 tbsp
Fresh cream – 2 tbsp
Salt – to taste
Fresh coriander leaves – finely chopped

**Method for making Paneer Do Pyaza:**

First, cut one onion into square chunks and separate the layers (petals). Next, chop the remaining two onions and grind them into a smooth paste.

Heat one tablespoon of oil in a pan. Lightly fry the onion chunks and the paneer pieces, then remove them from the pan and set aside on a plate. Next, add the remaining oil or ghee to the same pan; once hot, add cumin seeds, bay leaf, cardamom, cloves, and cinnamon.

When the whole spices begin to crackle, add the finely chopped onion and sauté over medium heat until golden brown.

Then, add the ginger-garlic paste and green chilies, and stir for about a minute.

Now, mix in the turmeric powder, red chili powder, and coriander powder. Follow this by adding the tomato puree and salt to taste; cook the masala mixture until the oil begins to separate and leaves the sides of the pan.

Meanwhile, grind the soaked cashews with a little water into a smooth paste and stir it into the gravy.

Reduce the heat to low, add the yogurt, and stir continuously. After cooking for 2–3 minutes, add the fresh cream and mix well.

Once the gravy is thoroughly cooked, add the sautéed onion chunks and paneer. Crush the dried fenugreek leaves (kasuri methi) between your palms and add them along with the garam masala; mix gently to avoid breaking the paneer pieces.

If the gravy appears too thick, add half a cup of warm water, cover the pan, and let it simmer on low heat for 3–4 minutes.

Your piping hot Paneer Do Pyaza is ready. Garnish with fresh coriander leaves and serve with tandoori roti, butter naan, lachha paratha, or jeera rice.

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