Paneer do pyaza recipe | Restaurant style paneer pyaza recipe | Paneer Recipes

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Blend the capsicum, tomatoes and cashews into a fine puree and set aside.
2. Heat the oil in a pan. Add the cumin and cardamom, and when they splutter, add the chopped onions and fry until golden.
3. Add the ginger garlic paste and fry until its raw smell goes away.
4. Pour in the tomato puree and sauté on low to medium heat until the mixture starts to leave the sides of the pan.
5. Add the salt, red chilli powder, garam masala and coriander powder, and sauté until the oil separates from the mixture.
6. Pour in the water and mix well. Cook covered until the gravy thickens and traces of oil show on its surface.
7. Lower the heat fully. Add the paneer and sprinkle over the crushed kasuri methi. Cover and cook for just 2-3 minutes, then turn off the heat without overcooking the paneer.
8. Heat 1-1.5 tablespoons oil or ghee in a separate pan. Fry the sliced shallots and green chillies on high heat for 2-3 minutes, keeping the onions partly cooked with some crunch.
9. Pour this over the paneer gravy, garnish with coriander leaves and reserved onions if you like, and serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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