Paneer Do Pyaza is an underrated classic that youβll find at any North Indian restaurant. It heroes onions in three different ways to make a curry thatβs spicy, mildly sweet, and filled with texture.Β
This Paneer Do Pyaza isnβt your average paneer curry. The star of this dish isnβt just paneer, but onions which are used in 2 different ways (hence the name, Do Pyaza). Making this restaurant-style paneer curry is easier than youβd think. Even though it has a slightly longer list of ingredients, most of them are Indian pantry staples. The result is a dish that is rich, spicy, mildly sweet and pairs perfectly with rice or roti.
If you are bored of the classic paneer recipes such as matar paneer or paneer lababdar, then this paneer do pyaza recipe is something you definitely need to try ASAP!
Paneer: The star of the recipe. I have used homemade paneer for the best flavor, but store-bought works also.
Onions: We use onions two ways β once in the onion cashew paste to form the gravy and then as onion petals to add texture and bite to the dish
Spices: A mix of whole spices like cumin seesds, bay leaves, cardamom, and cloves along with powdered spices like turmeric, red chilli, Kashmiri red chilli, coriander, cumin, and garam masala, add lots of flavor, warmth, and color to the dish
Cashews: Helps add creaminess and richness to the gravy without the use of any cream. I have used broken cashews, but you can use whole cashews by simply reducing their quantity slightly
Tomatoes: Forms the base of the gravy along with onions and cashews. Adds a slight tanginess to the whole dish
Fat: We use three types of fats β oil, ghee, and butter at different stages of the cooking process to add richness and flavor to the dish in every bite
Ginger garlic paste: Adds aroma and flavor to the gravy
Tomato ketchup: Unexpected but adds a lovely tangy-sweet flavor the dish. I highly recommend adding it
Salt: for seasoning
Kasuri methi: Lightly roasted and crushed, and added right at the end for a subtle smokiness and that restuarant-style flavor
Coriander leaves: Used as a garnish for hint of hearty freshness and the perfect finishing touch
Frequently Asked Questions
Can I use chicken instead?
You could absolutely make a Chicken Do Pyaza but Iβd recommend using a pressure cooker and noting that the cook time will increase β as for this recipe we are directly adding in the fried paneer pieces. You can also check out my Kadhai Chicken recipe!Β
How is Paneer Do Pyaza different from Kadhai Paneer?
The key difference between the two is Paneer Do Pyazaβs heavy use of onions and Kadhai Paneerβs addition of capsicum and kadhai masala. Both are delicious North Indian restaurant-style curries!
Why is it called Paneer Do Pyaza?
βDo Pyazaβ literally means βdouble onions.β The dish uses onions generously, both in the gravy and as larger onion petals that are cooked with the paneer.
Can I use frozen paneer?
Yes. Thaw it completely and soak it in hot water for 10-15 minutes before using. This helps restore its soft texture.
Richaβs Top Tips
Use homemade paneer: If you have 15 extra minutes, I highly recommend making paneer at home. It turns out incredibly soft and adds an unbeatable flavor and richness to the dish. Itβs really easy to make but adds the most amazing flavor.
Make it vegan: You can easily make this recipe vegan by only using oil instead of ghee and butter and replacing paneer with either tofu or veggies of your choice.
Add veggies: You can add veggies like capsicum, bell peppers, babycorn, sweet corn, mushrooms, cauliflower and carrots for more texture and nutrition.
Serving Ideas
With bread: This paneer curry pairs beautifully with almost any Indian bread. Serve it with butter naan, garlic naan, tandoori roti, laccha paratha, or simple rotis for a comforting meal.
Rice: It also tastes great with steamed basmati rice, jeera rice, or peas pulao if youβre serving it as part of a larger spread.
Some accompaniments: Round out the meal with sliced onions, lemon wedges, papad, cucumber raita, or a simple salad for some freshness alongside the rich curry.
Storage Tips
Paneer Do Pyaza stores well, making it a great option for meal prep or leftovers.
Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days.
Reheat gently: Warm it over low heat on the stovetop or in the microwave until heated through. If the gravy has thickened in the fridge, add a splash of water to loosen it.
Freeze the gravy: If youβd like to freeze it, itβs best to freeze only the gravy for up to 2 months. Add freshly cooked paneer and onion petals after thawing for the best texture and flavor.
Avoid repeated reheating: Reheat only the portion you plan to eat, as repeatedly heating paneer can make it firm and rubbery.
Youβll absolutely love this Paneer Do Pyaza! I love making this to elevate our weeknight dinners and Iβm already adding it into this weekβs meal plan. If you liked this recipe, Iβve got heaps of other paneer recipes up on the blog under Paneer Archives for you!
As always, be sure to send me your recreations over on my IG @my_foodstory. Itβs always so good to hear from you guys!
Heat 1 tablespoon of oil in the same pan or kadai & fry sliced onions till they turn translucent. Add soaked cashews & saute for a minute. Add tomatoes, salt and cook covered for 4-5 minutes on low till they turn mushy.
2 tablespoons cooking oil, 1 cup sliced onions, 4 tablespoons broken or whole cashew nuts, 6 medium tomatoes roughly chopped approx. 2 Β½ cups, ΒΎ teaspoon salt
Set aside to cool down, grind it to a smooth paste (you may add 2 tablespoons of water for ease of grinding, if needed)
Making do pyaza gravy
Heat ghee in a pan or kadai, add cumin seeds, bay leaf, black cardamom & cloves & saute. Add finely chopped onions & fry till they turn golden brown.
2 tablespoons ghee, 1 teaspoon cumin seeds, 2 bay leaves, 2 black cardamoms, 8 cloves, Β½ cup finely chopped onions
Add ginger garlic paste and fry for a minute.
2 teaspoons ginger garlic paste
Add all spice powders and fry for about 30 secs.
1 teaspoon red chilli powder, 2 teaspoons kashmiri red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, Β½ teaspoon salt
Add the onion petals and fry on high for 30 secs. Add 2 tablespoons of water to mix everything & cook for only a minute. Do not over cook.
2 cups onions cut into petals, 2 cups + 2 tablespoons water
Add the onion-cashew-tomato paste and boil on low for 3-4 minutes.
Add tomato ketchup and mix well.
2 tablespoons tomato ketchup
Add the remaining 2 cups of water & bring to a boil.
Add paneer cubes along with kasuri methi, garam masala powder, boil for a minute or two, garnish with chopped coriander leaves and serve.
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Spicy, tangy, and full of texture, this restaurant style mushroom masala with matar curry is quick and easy way to elevate mundane lunches and dinners!
Over the years, Iβve learnt the art of making delicious food that tastes like way more effort went into making it. Itβs truly one of my skills that Iβm proud of! Try my Homemade Chicken Biryani or Vanilla Panna Cotta recipes, and youβll know what I mean.
This quick and easy Mushroom Masala Curry is no different! Itβs got mushrooms and peas in a spicy gravy-based masala. It takes half an hour to put together and tastes incredibly delicious with soft rotis and rice! And hereβs the best part β the whole dish comes together in a single pot, so way less cleaning!
Mushroom: Iβve used button mushrooms that are easily procurable and so yum. Oyster, Portobello, or King Oyster are other mushroom varieties you can use in this recipe.
Green peas: For added texture, protein, and color. I have used frozen mushroom, but you can use fresh when in season.
Spices: Mustard seeds, cumin seeds, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder, and Kitchen King masala add flavor, warmth, and color. (If you donβt have kitchen king masala, replace with garam masala).
Aromatics: Onions, tomatoes, julienned ginger, ginger garlic paste, curry leaves, and green chillies add heat, warmth, and aroma and form the base of the dish.
Cashew paste: Made by soaking cashews in hot water and then blending into a smooth paste. Adds creaminess and richness.
Curds: I have used whisked homemade curds for a richness and a slight tang. Greek yogurt works too.
Kasuri Methi: Gently crushed in between the palms before adding to the gravy adds a beautiful aroma and smokiness. A little goes a long way.
Coriander leaves: Fresh and finely chopped as garnish
Fresh cream: Optional but recommended if you prefer a super smooth, luscious and silky gravy.
How to Clean Mushrooms
I learnt this pretty late in my life β one should NEVER simply wipe the dirt off of mushrooms. There are two easy ways to clean mushrooms.
Bathe Them In A Bowl: Fill a large bowl with cold water and dunk the mushrooms whole into it. Gently massage the dirt and debris off of each mushroom before using.
Give Them A Shower: Hereβs an even faster way to clean mushrooms. Just put them in a colander or strainer and rinse them under water for a minute or two. Use your fingers to gently remove the dirt from the mushrooms.
Frequently Asked Questions
2. Can I add other veggies to mushroom masala?
Absolutely! You can easily customise this dish to include more vegetables. Some veggies that pair well with mushrooms and green peas would be capsicum, cauliflower, and carrots.
Why did my curd split?
Curd can curdle if itβs added to a very hot pan or not stirred continuously. Whisk the curd well before adding it, reduce the heat to low, and keep stirring until itβs fully incorporated into the gravy.
Can I make this vegan?
Absolutely. Replace the curd with a plant-based yogurt or a little coconut cream, and skip the fresh cream garnish. The cashew paste will still give the curry a rich, creamy texture.
What can I use instead of Kitchen King Masala?
If you donβt have Kitchen King Masala, use garam masala instead. The flavour will be slightly different but still delicious.
Add tomato puree, spice powders β turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.
Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides.
Add ΒΌ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.
Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.
Richaβs Top Tips
Check the oil temperature. Make sure that in the beginning the oil isnβt very hot when you start adding mustard and cumin seeds. They should splutter but not burn.
Deglaze the pan if needed. If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going.
Cook the masala well. Take the time to cook the onion-tomato mixture until the oil separates from the sides. This develops the deep, rich flavour thatβs characteristic of restaurant-style curries.
Donβt overcrowd the pan with mushrooms. Mushrooms release a lot of moisture as they cook. Adding them only after the gravy is ready and cooking them for just 1-2 minutes helps them stay juicy without turning watery.
Adjust the consistency to your liking. This recipe makes a medium-thick gravy. Add a little more water for a curry thatβs perfect with rice, or simmer it for a couple of extra minutes if serving with naan or roti.
Mushrooms cook really fast; in a couple of minutes. Wait till they sweat and become soggy, and thatβs your cue to add the remaining water to the mushroom gravy.
Let the curry rest for 5-10 minutes before serving. This gives the mushrooms time to absorb the flavours of the gravy, making the curry even more delicious.
Storage Tips
Fridge: This mushroom masala stays fresh in the refrigerator for up to 3 days when stored in an airtight container. Simply reheat on the stove or in the microwave for a few minutes until fully heated through.
Freezer: This mushroom masala with matar is super meal prep friendly and can be frozen for 2-3 months. When youβre ready to eat, allow it to thaw overnight in the fridge, reheat thoroughly on the stove or in the microwave, and serve hot.
Add a refreshing touch by adding a raita or this cucumber salad to the plate.
Customisation Ideas
Donβt eat or like mushrooms? Swap for veggies of choice. Carrots, potatoes, cauliflower, baby corn, and bell peppers all taste great with this gravy.
Add some protein: Feel free to add paneer, tofu, or a non-vegetarian protein like chicken or prawn to make this curry more wholesome.
Delicious mushroom masala with peas, garnished with fresh herbs, served in a traditional bowl.
My final touches to this dish are roasted and hand-crushed kasuri methi leaves and fresh coriander leaves sprinkled on the gravy. Serve this restaurant style mushroom masala any day and spruce up your lunches and dinners!
This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!
Add tomato puree, spice powders β turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.
Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides. (Refer note 2) Add ΒΌ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.
ΒΌ cup curds, 2 tablespoons cashew paste, Β½ cup water, Β½ cup green peas
Add mushrooms, roasted kasuri methi and cook for 1-2 minutes till the mushrooms are cooked. Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.
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