Paneer Do Pyaza Masala


  • 2 tbsp butter
  • 200 gms paneer
  • 1 tsp cumin seeds
  • 2-3 tsp ginger and garlic (minced)
  • 1 cup paneer (cubed)
  • 1 onion (chopped)
  • 1 cup tomato puree/tomato pulp
  • 2 onions (diced and sauted in little butter)
  • 2-3 tsp Zaiqa Do Pyaza Masala
  • 2 tsp Almond paste or Cashew
  • Salt to taste
  • Coriander leaves (for garnishing)


  1. Stir fry paneer cubes in 1 tsp of oil in a kadai for a minute. Remove and soak in hot water – this helps the paneer retain its softness.
  2. Heat butter, splutter cumin seeds and add minced ginger and garlic. Once it splutters, add chopped onions and sauté them for a few mins. Now, add the pureed tomatoes and let them cook for 5 mins.  
  1. Add yogurt, Zaiqa Do Pyaza Masala, Almond paste and salt to taste. Sauté well for 3-4 mins on low flame after which add slit green chilles.
  2. When the gravy thickens, add paneer. Bring to a boil and turn the flame down. Close the pan and simmer for 3-4 mins.
  3. Add diced onion (slightly sautéed) to the gravy and sprinkle garam masala. Close the lid and cook on low flame for five minutes to let the flavor enhance.
  4. Garnish with chopped coriander leaves.

Leave a Reply

Your email address will not be published. Required fields are marked *

fifteen − nine =