Soya Paneer Do Pyaza

Ingredients:

For the gravy:

1. Soya Paneer – 250 g (cut into cubes)
2. Onion – 3 medium (2 sliced, 1 chopped)
3. Tomato – 2 medium (pureed or finely chopped)
4. Green chili – 1, slit
5. Ginger-garlic paste – 1½ tsp
6. Curd (yogurt) – 3 tbsp (well beaten)
7. Cashew nuts – 10 (soaked in warm water & ground to paste)
8. Kashmiri red chili powder – 1 tsp
9. Coriander powder – 1½ tsp
10. Turmeric – ¼ tsp
11. Garam masala – ½ tsp
12. Cumin seeds – ½ tsp
13. Kasuri methi – 1 tsp (crushed)
14. Oil or ghee – 3 tbsp
15. Salt – to taste
16. Fresh cream – 1 tbsp (optional)
17. Fresh coriander – for garnish

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Instructions:

1. Prepare onions:

Slice 2 onions lengthwise and fry them lightly in a little oil until golden brown. Keep aside.

Chop 1 onion finely for the masala base.

2. Cook the masala:

Heat 2 tbsp oil or ghee in a pan. Add cumin seeds.

Add finely chopped onion and sauté until light brown.

Add ginger-garlic paste and sauté until raw smell goes away.

3. Add tomatoes and spices:

Add tomato puree, turmeric, red chili powder, coriander powder, and salt.

Cook until oil separates from the masala.

4. Add curd and cashew paste:

Lower flame. Add beaten curd slowly, stirring continuously to prevent curdling.

Add cashew paste. Cook for 3–4 minutes on medium flame.

5. Add water:

Add about ½ cup water (adjust to desired gravy thickness) and bring to a boil.

6. Add paneer and onions:

Add paneer cubes and the fried onion slices.

Sprinkle kasuri methi and garam masala.

Mix gently, simmer for 4–5 minutes.

7. Finish:

Add fresh cream if you like a richer taste.

Garnish with chopped coriander.

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Serve With:

Best enjoyed with naan, tandoori roti, paratha, or jeera rice.

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