Traditional Paneer Do Pyaza Recipe

AuthorAnkita

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Table Of Contents:

1.  Traditional Paneer Do Pyaza
2. An Interpretation On Its Name
3. A Fact Of Indian Culinary Art
4. A Scientific Evaluation Of Food
5. A Brief Note On Paneer Do Pyaza
6. Ingredients Needed To Make Traditional Paneer do Pyaza
7. Step By Step directions To Make Paneer do Pyaza
8. Things To Remember
9. Perfect Pairings
10. Faqs
11. Some Plain Ideas Of Presentation You May Like
12. Nature Of Paneer Do Pyaza
13. Nutritional Value

Paneer Do Pyaza is a soothing cottage cheese gravy that is mildly spicy, slightly sweet and tangy that could suit any North Indian main course dish and it is mostly preferred for its deliciousness and versatility.

An Interpretation On Its Name:

With its fascinating name, this dish Paneer Do Pyaza kindles our curiosity to know what does the name mean. Paneer obviously refers to cottage cheese and pyaz is nothing but onion. The term do pyaza indicates doubling of the onion, which denotes that " cottage cheese gravy with onion added twice". It is one of the unique recipes where you have such intricate and unique nuance to follow and the combination of both regular onion and shallots is stunning and gives a fantastic outcome.

A Facet Of Indian Culinary Art:

Indian gastronomy is vast and classic, where the approach towards food is always exceptional and laudable and each and every detail is given importance, and has been treated, tried and tested with due respect and adoration. It is almost a science, where every step has a prudent evaluation and a formula for a specific outcome. Each and everything has a connecting chord towards wellness and nutrition and the choice of food perfectly matches with the occasion, the season and the effect of its impact in our body.

A Scientific Evaluation of Food:

 Generally, Indians have specific food for summers and winters and as lifestyle changes, food also modifies according to the weather and seasonal grown fruits and vegetables. Everything is a mere calculation which makes us wonder if it is some foresight or pure mathematics. The cause and effect of food in our bodies are so perfectly judged and aligns with the seasons perfectly which makes us marvel at the knowledge of our ancestors and their keen eye on wellness.

Seasonal pulses, grains, fruits and veggies enter our kitchen as specific delicacies in the name of festivals and only if we look deep and research about its roots, we could fathom the corelation between the components with which we make dishes, the seasons when it grows, and its role in our body. There is a magical interconnection among these three things and it affects one another undeniably in either ways.

A Brief Note On Paneer Do Pyaza:

Nutritious dishes are made in the name of fantastic recipes and one such illustrious dish is this Paneer Do Pyaza. It is a humble yet delicious dish that could fill your stomach and as well as your heart. With just a cup of paneer cubes and some regular Indian condiments, ghee and cashews you could make a party perfect dish. Onion is the key ingredient here and it is added in two stages one at the beginning while you temper and the other at the end as tadka. You can either use regular onion for both or divide it as onion and shallots. I am a shallots lover like many of us and so like to play with this phenomenal combination of roasted onion with sauteed shallots. The dish reaches a classy stage when you add the cashew bell pepper paste and attains its pinnacle finally when you spill in the coriander bits over the ghee tadka.

Try it yourself as say whether it is true or not by following the guidelines given below:

Ingredients Needed To Make Traditional Paneer Do Pyaza:

1. Chief Ingredients -  paneer and onion

2.  For Creamy paste   - Bell peppers and onion

3. To Temper   - Regular aromatic spices

4. To Spice up - basic spice powders and ginger garlic paste

5. For the tadka- ghee, cumin, onion and shallots

6. To garnish - evergreen cilantro 

Step By Step Directions To Make Paneer Do Pyaza:

1. Wash and soak the paneer cubes- soak the diced paneer in warm water for about fifteen minutes to soften it up.

2. Make the creamy paste  - Make a fine paste out of bell peppers and soaked cashews to get a creamy base for pyaza.

3. Do The tempering - Temper with regular aromatic agents in little oil

4. Add the spices : Dust in the above mentioned spice powders in oil and stir.

5. Add the creamy base : squirt in the paste gently and nestle up the paneer chunks with the gravy.

6. Do the tadka- season the tadka in ghee with chilies and cumin seeds.

7. Garnish - Scatter some cilantro and serve hot with roti.

Things To Remember:

1. Though the traditional method of making paneer do pyaza does not include tomatoes, they add it in most of the restaurants and dhabas and it is one of the popular methods.

2. Some versions use curd to add the spice powders as a creamy base. And yet other versions include raw mango slices for the tanginess and we can try it out in any way.

3. We add both regular onion and shallots to add taste and flavor as onion is the chief ingredient here and shallots carry a subtle sweetness.

4. We can also shallow fry the paneer cubes before adding to spruce it up and once in a while you need not worry about the calorie count.

5. In some regions they add thin slices of green bell peppers while sauteing to make it more delectable.

6. Paneer do pyaza goes well with any type of roti and rice and it is also quick and easy to make within minutes.

Faqs:

1. How spicy is this paneer do pyaza?

It is moderately spiced as we add the spices minimally in this recipe.

2. Which is the best oil to do the tadka?

Desi ghee, butter, mustard oil, groundnut oil or sesame oil is used regularly to make this tadka and each has its own aroma and flavor which is unique and delicious as well.

Perfect Pairings:

1. Butter naan
2. padvali roti
3. bajra rotla
4. jowar bhakri
5. makke di roti

Some Plain Ideas Of Presentation You May Like:

1. Choose large circular stainless steel plates and place bajra ki roti in the middle and four to five katoris  at the sides and fill it up with paneer do pyaza, bindi fry, aloo ki sabzi, cucumber raita, kaccha aam ka achar and kheer. Place a masala papad and some rice at one corner with a dash of hot ghee over it. Spill some raw onion chunks, slit green chili along with a piece of lemon and place a glass of chilled nimbu pani and never forget to keep a piece of jaggery in the plate as any North Indian Thali would be incomplete without it.

Paneer Do Pyaza is like:

1. moderately spiced

2. rich and creamy

3. attractive light brown colored

4. thick and mushy

5. has crunchy onion chunks and sauteed shallots

6. aromatic with ghee and coriander leaves

7. luscious