//Paneer Do Pyaza

Paneer Do Pyaza

paneer do pyaza garnished with grated paneer and coriander leaves in a white bowl on a light beige napkin on a dark brown boardpaneer do pyaza garnished with grated paneer and coriander leaves in a white bowl on a light beige napkin on a dark brown board

Paneer do pyaza is a rich, creamy curry of soft succulent paneer and plenty of onions in a wonderful medley of spices, herbs and tomatoes. Try this flavorful and absolutely delish paneer recipe with restaurant style flavors from the Mughlai cuisine. I am sure you will love it.

paneer do pyaza garnished with grated paneer and coriander leaves in a white bowl on a light beige napkin on a dark brown boardpaneer do pyaza garnished with grated paneer and coriander leaves in a white bowl on a light beige napkin on a dark brown board

What is Do Pyaza?

The word “Do” means two or double and “Pyaza” or “Piaza” means onions. This means that the onions are added twice in the recipe or double the amount of onions are included.

There is one more interesting anecdote in relation to this dish. That of Emperor Akbar’s courtier, Mullah Do Piyaza creating this recipe unexpectedly when he added a huge amount of onions to a meat dish. I wonder if this story is true or not.

But if you look at the words, ‘do pyaza‘ these literally mean two onions or double the onions.

Do pyaza recipes are usually made with meat. But of course my recipe is a vegetarian version of do pyaza and made with paneer.

In this particular recipe, the onions are doubled as well as added twice at two different stages of cooking.

So basically there is a good amount of onions in this dish. If you like onions, then this dish is for you.

I have also shared a few vegetarian do pyaza recipes like:

  1. Bhindi do Pyaza
  2. Mushroom do Pyaza

About This Recipe

In this delicious paneer do pyaza recipe, first finely chopped onions are sautéed to make a flavorful mild gravy. Later blanched, sautéed onion cubes are mixed in.

The blanched onions offer a lovely crunch, in contrast to the smooth gravy with the melt in the mouth paneer cubes.

This paneer do pyaza recipe is not at all spicy and obviously has hints of sweetness due to the amount of onions included.

Fresh cream makes the gravy rich and smooth while balancing the tang of the tomatoes beautifully.

People who love creamy, mild and less spiced food will love this paneer do pyaza. But as you prefer you can increase the spice and heat in the dish by adding some red chili powder or cayenne pepper.

Paneer do pyaza can also be served as a starter or a side dish with a North Indian meal. 

This is one of those recipes that be easily doubled or tripled and will be good for Diwali parties or small gatherings. 

I have adapted this recipe from the book “100 Great Indian Recipes” by Master Chefs Of India.

Step-by-Step Guide

How to make Paneer Do Pyaza

Blanching onions and tomatoes

1. Blanch halved or quartered 2 medium-sized onions and 2 whole medium tomatoes in hot water. For this method, first heat water as needed, in a pan until it begins to boil.

Add 2 small to medium-sized onions that have been halved or quartered (75 to 80 grams) and 2 small to medium sized tomatoes (75 to 80 grams) in the hot water. Let them cook for a minute or two. Then switch off the heat.

Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.

onions and tomatoes being blanched on hot water in a steel bowlonions and tomatoes being blanched on hot water in a steel bowl

2. Drain and once the onions are cooled, separate the individual onion layers and set aside. For large onion layers, chop them in halves.

blanched onion halves on a white plateblanched onion halves on a white plate

Sautéing blanched onions

3. Heat 2 teaspoons butter in a pan. Add the onion layers and sauté until they are lightly browned from the edges.

TIP: Both salted butter and unsalted butter are fine. Instead of butter you can also use ghee or oil.

sautéing onion layers for paneer do pyaza recipesautéing onion layers for paneer do pyaza recipe

4. Set them aside.

sautéed onion layers set aside in a white platesautéed onion layers set aside in a white plate

Chopping fresh onions and blanched tomatoes

5. Peel the skin from the blanched tomatoes and chop them finely. Also, peel, rinse and finely chop two small to medium-sized onions (75 to 80 grams).

If you measure, you will get about ½ cup of finely chopped tomatoes and about ½ to ⅔ cup of finely chopped onions.

chopped onions and finely chopped blanched tomatoeschopped onions and finely chopped blanched tomatoes

Sautéing spices and onions

6. Heat 1.5 tablespoon oil in the same pan.

Add the whole spices listed below. Sauté the spices for some seconds until aromatic.

  • 1 inch cinnamon (true cinnamon and not cassia cinnamon)
  • 3 green cardamoms
  • 2 to 3 cloves
  • 1 single strand of mace
  • 1 medium-sized or 2 small tej patta
  • 2 to 3 dry red chilies (seeds can be removed if you prefer)
sautéing whole spices and dry red chilies in oil in a black frying pansautéing whole spices and dry red chilies in oil in a black frying pan

7. Add ½ to ⅔ cup finely chopped onions.

onions being sautéed with the spicesonions being sautéed with the spices

8. Stir and saute the onions stirring often until they become golden. Take care that they do not get burnt, so you have to stir them often and do not leave them unattended.

onions golden or caramelized in the pan for making paneer do pyaza recipeonions golden or caramelized in the pan for making paneer do pyaza recipe

Sautéing tomatoes and ground spices

9. Add the finely chopped blanched tomatoes and mix well.

tomatoes added in the pantomatoes added in the pan

10. Then add the ½ teaspoon ginger-garlic paste. Mix and stir the masala mixture very well and sauté on a low heat until the oil begins to release from the sides. The tomatoes should soften and be completely cooked.

TIP 1: To make a quick ginger-garlic paste (which I always do), simply crush ½ inch ginger and 2 small garlic cloves in a mortar-pestle.

TIP 2: If the tomatoes stick to the pan, add a few splashes of water. Mix well and deglaze removing and stuck bits or ingredients. Continue to sauté.

ginger-garlic paste added on top of the tomatoesginger-garlic paste added on top of the tomatoes

11. Add your ground spices

  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon black pepper powder
  • 2 pinches of grated nutmeg or nutmeg powder
  • ¼ teaspoon garam masala powder

TIP: You can also add red chili powder for some color and a bit of heat. Include about ¼ to ½ tsp of red chili powder or cayenne, depending on your liking.

ground spices addedground spices added

12. Mix and combine the ground spices thoroughly with the sautéed onions and tomatoes.

ground spices mixed evenly for making paneer do pyaza recipeground spices mixed evenly for making paneer do pyaza recipe

Making Paneer Do Pyaza

13. Add the blanched & sautéed onion layers. Mix and sauté for 2 minutes.

sautéed onion layers addedsautéed onion layers added

14. Now add paneer cubes (250 grams). I recommend adding Homemade Paneer for the taste and texture.

paneer cubes added in the panpaneer cubes added in the pan

15. Season with salt and mix everything gently but thoroughly.

salt added and paneer lightly mixedsalt added and paneer lightly mixed

16. Add ¼ cup light cream or low-fat cream.

TIP: If you have whipping cream or heavy cream, add 2 tablespoons of either.

cream added to the paneer do pyazacream added to the paneer do pyaza

17. Mix gently and cook for a minute.

cream mixed with paneer do pyaza recipecream mixed with paneer do pyaza recipe

18. Garnish with 1 to 2 tablespoons coriander leaves (cilantro) & 1 teaspoon ginger julienne or 1 tablespoon of grated paneer.

Serve paneer do pyaza hot or warm.

paneer do pyaza garnished with grated paneer and coriander leaves in a white bowl on a light beige napkin on a dark brown boardpaneer do pyaza garnished with grated paneer and coriander leaves in a white bowl on a light beige napkin on a dark brown board

Serving Suggestions

Paneer do pyaza pairs extremely well with Naan, Tandoori Roti or Pudina Paratha. Mostly whenever I make any paneer recipe, I usually serve it with Roti (Phulka).

Any paneer curry or gravy paired with a roti or plain Paratha is a favorite with us.

You can also serve paneer do pyaaza with bread or dinner rolls. In fact when you a have a North Indian lunch or dinner menu plan, you can include paneer do pyaza as a side dish.

Expert Tips

Ingredient variations

  • Paneer: For best results, make the do pyaza recipe with homemade paneer. If using packaged paneer, I suggest to include malai paneer. For frozen paneer, follow the package instructions, prior to adding them.
  • Onions: Use any type of onions be it red, white or yellow. In fact small button onions and even pearl onions or shallots taste great here. But do not use scallions or green onions – the recipe will have a major makeover to it and will taste something else.
  • Vegan options: If you are allergic to dairy, then make the dish with tofu, oil and cashew cream or coconut cream.
  • Tomatoes: Due to unavailability, if you do not have fresh tomatoes, use canned tomatoes or tomato puree. Do not blanch your canned tomatoes – simply chop or crush them and add while cooking. You can add about ½ cup crushed canned tomatoes or ⅓ cup tomato puree.
  • Kasuri Methi: For more restaurant style flavors, add about ½ teaspoon of crushed kasuri methi which also gives a lovely nutty aroma.
  • Cream: I have used packaged cream here. But you can use malai which is clotted cream (that floats on the top of heated milk). For malai, you will need to whip it in a small blender until smooth before adding it.

Cooking Notes

  • Additional veggies: Bell pepper (red or yellow or capsicum) makes this dish taste more flavorful. Optionally for a meaty texture and more protein, you can sauté or stir-fry or roast some button or cremini mushrooms separately. Add them when you add the paneer.
  • Pan: It is best to make this dish in a heavy skillet or frying pan, so that the sautéed onion-tomato masala does not stick or get burnt on the surface of the pan.
  • Consistency: This is a semi-dry dish. If you prefer a slight gravy consistency, add ¼ to ⅓ cup water and simmer before you add sautéed onions layers and paneer.
  • Pan frying paneer: If you like some crispy texture in your paneer, then pan fry them in some oil until light golden or golden.

More Easy Paneer Recipes!

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Paneer do pyaza is a tasty dish of soft succulent cottage cheese cubes in a creamy semi-dry gravy with double the amount of onions. The recipe also has onions added twice during the cooking process.

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins



Servings 3

For sautéing blanched onion layers

Blanching onions and tomatoes

  • Peel and rinse the onions. Rinse the tomatoes. Halve or quarter the onions. 

  • You can also use pearl or button onions instead of regular onions

  • Blanch halved or quartered onions and tomatoes in hot water. For this method, first boil water in a pan till the water begins to boil. 

  • Add the onions and tomatoes and let them cook for a minute or two. Then switch off the flame. 

  • Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.

  • Drain and once the onions are cooled, separate each onion layers and set aside. If the onion layers are large, then chop them in halves.

Sautéing blanched onions

Chopping fresh onions and blanched tomatoes

  • Peel the skin from the blanched tomatoes and chop them finely.

  • Also peel, rinse and finely chop two small to medium onions. You will need ½ to ⅔ cup of finely chopped onions.

Sautéing spices and onions

  • Heat oil in the same pan. Lower the heat and add all the whole spices – cinnamon, cardamoms, cloves, mace, bay leaf and dry red chilies. Mix and sauté the spices for some seconds until aromatic. Take care not to burn them.

  • Add the chopped onions. Stir and sauté the onions until they become golden.

Sautéing tomatoes

  • Add the blanched and finely chopped tomatoes. Mix well.

  • Then add ginger-garlic paste. Mix and stir the masala mixture very well and sauté on a low to medium-low heat until the oil begins to release from the sides. 

  • The tomatoes should soften and be completely cooked.

  • Add ground spices – coriander powder, cumin powder, turmeric powder, black pepper powder, nutmeg powder and garam masala powder. 

  • You can also add red chili powder if you prefer. Add about ¼ to ½ teaspoon of red chili powder depending on your taste.

  • Stir the ground spices very well.

Making paneer do pyaza

  • Then add the blanched and sautéed onion layers. Mix and sauté for 2 minutes.

  • Add the paneer cubes.

  • Season with salt and stir everything well.

  • Add the light cream or low-fat cream. Mix gently and cook for a minute. If you have whipped cream, then add 2 tablespoons of it.

  • You can also add kasuri methi at this step. Add about ½ teaspoon of crushed kasuri methi (dry fenugreek leaves).

  • Garnish with coriander leaves, ginger julienne or grated paneer.

  • Serve paneer do pyaza hot or warm with Indian flatbreads like chapati, roti or naan.

Ingredient variations

  • Onions: You can make paneer do pyaza with any type of onions – red, white or yellow. Small button onions and even pearl onions or shallots are good enough for the recipe. But do not use scallions or green onions.
  • Paneer: For best results, I suggest to make the do pyaza recipe with homemade paneer. If using packaged paneer, then malai paneer is great to include. For frozen paneer, follow the instructions on the package prior to adding them to the gravy. 
  • Vegan options: If you are allergic to dairy or vegan, then make this recipe with tofu, oil and cashew cream or coconut cream.
  • Tomatoes: If you are out of stock with fresh tomatoes, then use canned tomatoes or tomato puree. But do not blanch the canned tomatoes – simply chop or crush them and add while cooking. You can add about ½ cup crushed canned tomatoes or ⅓ cup tomato puree.
  • Kasuri Methi: For more restaurant style flavors, I suggest to add about ½ teaspoon of crushed kasuri methi that gives a lovely aroma to the dish. 
  • Cream: I have used packaged cream. You can use malai which is clotted cream (that floats on the top of a heated milk). But you will need to whip malai in a small blender until it become smooth before you add it. 

Cooking Notes

  • Additional veggies: Bell pepper (red or yellow or capsicum) makes this dish taste more flavorful. For a meaty texture and more protein, you can sauté or stir-fry or roast some button or cremini mushrooms separately. Add them when you add the paneer.
  • Pan: It is best to make this dish in a heavy skillet or frying pan, so that the sautéed onion-tomato masala does not stick or get burnt on the surface of the pan.
  • Consistency: This is a semi-dry dish. If you prefer a slight gravy consistency, add ¼ to ⅓ cup water and simmer before you add sautéed onions layers and paneer.
  • Pan frying paneer: If you like some crispy texture in your paneer, then pan fry them in some oil until light golden or golden.

Nutrition Facts

Paneer Do Pyaza

Amount Per Serving

Calories 445 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 18g113%

Trans Fat 1g

Cholesterol 78mg26%

Sodium 813mg35%

Potassium 407mg12%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 7g8%

Protein 15g30%

Vitamin A 984IU20%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 20mg24%

Vitamin D 1µg7%

Vitamin E 4mg27%

Vitamin K 9µg9%

Calcium 485mg49%

Vitamin B9 (Folate) 33µg8%

Iron 1mg6%

Magnesium 30mg8%

Phosphorus 67mg7%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This paneer do pyaza recipe post from the blog archives (October 2014) has been republished and updated on 5 February 2021.