Paneer Do Pyaza

🔥 Prep

• Cut the 250g paneer into 2 cm cubes.
• Peel and finely chop 2 of the 3 onions for the gravy.
• Peel and slice the remaining 1 onion into thin petals (for caramelized topping).
• Dice the 2 tomatoes into small pieces.
• Measure out 1 tsp ginger garlic paste, 1 tsp garam masala, 1 tbsp cream, 2.5 tbsp oil, 1.25 tsp salt, and 100 ml water, keeping each in separate bowls.

🔥 Cook

• 1. Heat 2.5 tbsp oil in a deep skillet over medium‑high heat until shimmering.
• 2. Add the chopped onions (for gravy) and sauté for 6‑8 minutes until they turn translucent and start to brown at the edges.
• 3. Stir in the 1 tsp ginger garlic paste and cook for 1 minute until fragrant.
• 4. Add the diced tomatoes, 1.25 tsp salt, and cook over medium heat for 5 minutes until the tomatoes break down and the mixture is pulpy.
• 5. Sprinkle in the 1 tsp garam masala, mix well, and cook for 30 seconds to release the aroma.
• 6. Pour in 100 ml water, bring to a gentle boil, then reduce heat to low and simmer for 4 minutes to allow the gravy to thicken slightly.
• 7. Add the paneer cubes, stirring carefully to coat them in the gravy, and simmer for 3 minutes over low heat so the paneer absorbs the flavors.
• 8. While the paneer simmers, heat a small pan over medium heat, add a splash of oil, and add the sliced onion petals; sauté for 5‑6 minutes, stirring occasionally, until they turn golden‑brown and caramelized.
• 9. Stir the 1 tbsp cream into the paneer gravy, mixing until the sauce becomes silky and glossy.
• 10. Transfer the paneer gravy to a serving dish, top with the caramelized onion petals, and let it rest for 2 minutes before serving.

🔥 Serve

• Garnish with a drizzle of extra cream and a sprinkle of freshly chopped coriander leaves (optional).
• Serve hot with soft naan, roti, or steamed basmati rice.
• Accompany with a side of cucumber raita or a simple green salad for balance.