Paneer do Piyaza

For this edition of Blogging marathon I am doing cuisine from one state and there I had no idea what to make.

But when you have a problem ring Vaishali, in a jiffy she rattles out what you can do to jazz up the menu. So with lots of thanks to Vaishali I am doing a “Oye Alle Balle Punjabi Special!! “

So here is what we had today Paneer do Piyaza. I have adapted this from Mrs Balbir Singh’s Indian Cookery.

Do Piayaza is generally made with meat and the special feature in is that the onions used in this curry is twice the weight of the meat. But Mrs Singh does not agree with the interpretation and believes that the proportion should be 1:1. She has incorporated the onions in 2 forms one is fried and the other is not fried.

I am no expert and must confess that we enjoyed the curry. The next time I am going to however increase the amount of red chilli powder.

Ingredients:

• 250grms paneer
• 2 large  onions, finely chopped
• 2 large onions, coarsely chopped
• 3 medium tomatoes, finely chopped
• 2 cups curds (about 170 to 230grams)
• 8-10 small onions chopped (optional)
• 1 inch ginger
• 12-15 cloves garlic
• 1 teaspoon coriander seeds
• ½ teaspoon red chilli powder ( I added one tsp)
• ¼ teaspoon haldi/turmeric
• ½ teaspoon shahjeera or kala jeera
• ½ tblspn garam masala
• 2 tblspn homemade ghee
• 1 tblspn oil
• Salt to taste
• Coriander to garnish

Method:

• Grind the ginger, garlic and coriander seeds the coarsely chopped onion to a fine paste. Set aside.
• Cut paneer in pieces and keep under salted water. (Actually you have to fry the paneer and then soak them but I avoid frying so I just soaked them).
• Heat the ghee and oil add the finely chopped onions and fry till golden brown. Add chilli powder and 2 tblspn of hot water. Fry till the liquid evaporates.
•  Add the ground masala, salt, curds, and haldi/turmeric cook stirring occasionally till the liquid almost dries.
• Now cover the pan and cook covered til the oil separates.
• Add the chopped tomatoes and small onions if using fry till the moisture from the tomatoes dries up.
• Add about 3 cups of water and cover. Cook till the gravy thickens.
• Finally when the gravy is thick enough add the paneer and cook for 5 minutes. If you have fried your paneer till the paneer softens.
• Sprinkle garam masala, the shah jeera and coriander.
• Serve hot with hot phulkas.

This is my entry for BM# 29. Check the other BM entries here.

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Archana

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