Paneer Do Pyaza

How to Prepare

1. Heat 4 tablespoons of oil in a large wok or kadhai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped large onions and sauté until golden brown (about 8-10 minutes).
4. Add 2 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add the blended tomato puree (from 10 medium tomatoes) and cook for 5-7 minutes until the oil starts to separate.
6. Add 2 teaspoons of turmeric powder
7. 3 teaspoons of red chili powder
8. 3 teaspoons of coriander powder
9. 2 teaspoons of garam masala, and salt to taste. Mix well and cook for 2 minutes.
10. Add 2 cups of water to adjust the gravy consistency and bring it to a boil.
11. Add 2 kg of paneer cubes and 4 large diced onions (petals separated). Mix gently to coat the paneer and onions with the gravy.
12. Cover and simmer for 10 minutes on low heat, stirring occasionally.
13. Add 1 cup of fresh cream and 4 tablespoons of chopped coriander leaves. Mix well and cook for another 2 minutes.
14. Turn off the heat and let the dish rest for 5 minutes before serving.
15. Serve hot with naan, roti, or jeera rice.