Paneer do pyaza #shorts #tarladalal #foodshorts

For Paneer Do Pyaza
2 cups paneer (cottage cheese) slices
1 cup onion cubes
3 tbsp oil
1 tbsp butter
1 small cinnamon (dalchini) stick
1 bay leaf (tejpatta)
2 cloves (laung / lavang)
1 green cardamom (elaichi)
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp ginger (adrak)
1 tbsp red chilli paste
1/4 cup finely chopped tomatoes
1/2 cup tomato pulp
1 tbsp red chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/4 cup curd (dahi)
salt to taste
1 tbsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander (dhania)
Method

For paneer do pyaza
To make paneer do pyaza, in a non-stick pan, heat 2 tbsp oil and shallow fry the paneer slices. Keep aside.
In the same oil saut onion cubes for few seconds and keep aside.
In a deep pan, heat remaining oil and butter, add cinnamon stick, bayleaf, cloves, cardamom, cumin seeds, onions and saut for 2 to 3 minutes.
Add ginger garlic paste, red chilli paste and tomatoes and saut for 2 minutes.
Add the tomato pulp, red chilli powder, turmeric powder, coriander cumin sseds powder, garam masala and curd.
Cook on medium flame for 2 to 3 minutes, while stirring occasionally.
Add fried paneer slices, salt to taste, and 1 cup of hot water. Mix well and cook on medium flame for 3 to 4 minutes.
Add kasuri methi, sauted onion cubes. Mix well and cook for a minute.
Serve paneer do pyaza hot with roti or naan of your choice.

tips to make paneer do pyaza
Make sure to use fresh, soft paneer for best flavours.
You can also add little fresh cream to make creamy gravy.
If you do not like onion you can put capsicum cubes.