Paneer Do Pyaza

Ingredients

• 250 grams Paneer (cubed)
• 2 medium Onions (finely chopped)
• 1 large Onions (petals/cubes)
• 2 medium Tomatoes (pureed)
• 1 tablespoon Ginger-Garlic Paste
• 0.25 cup Plain Yogurt (whisked)
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Kasuri Methi (dried fenugreek)
• 3 tablespoons Cooking Oil

Instructions

1. 1

   Heat one tablespoon of oil in a pan and lightly sauté the onion petals until translucent but still crunchy; remove and set aside.

2. 2

   In the same pan, add the remaining oil and splutter the cumin seeds.

3. 3

   Add the finely chopped onions and sauté on medium heat until they turn golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.

5. 5

   Add the tomato puree, turmeric, and red chili powder, cooking until the oil starts to separate from the masala.

6. 6

   Lower the heat and whisk in the yogurt quickly to prevent curdling, then simmer for 3-4 minutes.

7. 7

   Add the paneer cubes, sautéed onion petals, and half a cup of water; cover and cook for 5 minutes.

8. 8

   Finish by sprinkling garam masala and crushed kasuri methi over the curry before serving hot.