Paneer Do Pyaza is perhaps the most delicious North Indian dish that gives one a glimpse of the versatility of paneer, cottage cheese, and rich onion flavours. The name "Do Pyaza" translates into "two onions." Onions are indeed a strong indication of this dish as they call for onions to be used in the gravy, and once cooked, where they serve the second part of their role. The beginning of the recipe starts by caramelising the onions by saut ing them until golden brown, which gives it a sweet flavour base. Then, a spice blend, including cumin, coriander, and garam masala, is added to provide the gravy with more depth, and then the diced paneer is placed inside to soak up all the rich flavours. The Paneer Do Pyaza recipe includes onions and flavourful spices. The uniqueness of the Paneer Do Pyaza lies in the use of chopped onions within the gravy while adding onion rings or wedges towards the end to give a great crunch. Paneer Do Pyaza is frequently garnished with fresh cilantro, and this dish is mainly served with naan, roti, or rice. It's ready to roll for everyday dinners as well as special events. It has an outstanding balance of flavours to appeal to the palate range of vegetarians and non-vegetarians. The recipe of Paneer Do Pyaza is easy and flavourful. The Indian staple dish, which brings in very simple ingredients combined into a rich experience, comes with a taste from the homeland. Whether it's home or a restaurant, Paneer Do Pyaza guarantees a taste worth India's culinary heritage for anyone looking for India's.

• 2 onion
• 250 gms paneer
• Cooking oil
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Salt
• Ginger garlic paste
• Fresh coriander
• 2 tomato
• 1 tsp turmeric powder
• 1 tsp garam masala

• Cut 250 gms paneer into relatively uniform cubes. They should be convenient to bite into, so they're cooked uniformly and, in turn, absorb the flavours of the dish. Set the cubes aside on a plate. If you prefer to have your paneer firm enough, pan-fry it lightly in a bit of oil until golden and set it aside. This is purely optional but adds zest.
• Heat 2 tablespoons of oil in a large pan or kadhai over medium flame. Once hot, add two large chopped onions. Stir the onions frequently and saut them over a medium flame until they are golden brown. This will take about 8-10 minutes. Caramelising onions is an essential step in this recipe because of all the caramelisation it does for the sweetness and depth of flavour in the dish.
• Add the paste of ginger-garlic when the onions turn brown. Stir for about 2-3 minutes until the raw smell of ginger and garlic disappears. It would be best if you kept stirring it so that it does not get stuck to the bottom of the pan.
• Add the chopped tomatoes and 1 Tsp of turmeric powder, 1 Tsp red chile powder, 1 Tsp coriander powder, and salt to taste. Mix well and cook for about 5-7 minutes till tomatoes are soft and mushy and can be mashed a little from the back using a spatula.
• Add the paneer cubes to the pan when the tomato mixture is ready. Now mix everything carefully so the paneer gets the masala well. Continue cooking for another 5-7 minutes so that the flavours penetrate through the paneer cube from the spices. Stir it gently as the paneer tends to break easily.
• Add 1 cup water to the pan after the paneer has cooked with the spices. Stir to combine and bring this mixture to the boil. That will make just the appetizing gravy. Once it has boiled, reduce the heat to low and let this simmer for 5 - 7 minutes. All its flavours are going to mingle with each other perfectly.
• Add a burst of flavour. This is the time to add a burst of flavour. Add one teaspoon garam masala over the curry and one large chopped onion (raw or lightly saut ed). Mix it well and let it cook for another 5 minutes. It will add fresh crunch and improve the flavour of the dish.
• Once done, turn off the flame. Garnish with coriander leaves. Fresh coriander adds great colour besides freshness and herby flavours.
• Paneer do pyaza is great to savour with roti, naan, and steamed basmati rice. You could also have this as a meal with side dishes like raita or pickles. The smooth paneer is the best comfort food out here, sitting with spicy onion gravy beneath.
• You may also add bell peppers or peas to add colour and nutrition.
• Adjust to how spicy you want it to be. You can add more chilli powder to make it spicier or more yoghurt to make it blander.
• Leftovers can be refrigerated for a couple of days, and they usually taste even better because the flavours have had time to meld with each other.