By Shreya Sarpal
January 16, 2026
Bold onion sweetness meets creamy paneer in a restaurant-style curry worth mastering. This Paneer do pyaza recipe focuses on timing onions and spices so each bite delivers depth, aroma, and comforting richness without heavy gravy.
200 g cubed paneer 2 cups cubed onion petals 2 tbsp oil 1 tbsp butter 1 tsp ginger-garlic paste 1 cup tomato puree 1 tsp coriander powder ½ tsp red chilli powder ½ tsp garam masala 1 tsp salt
Heat oil and butter in a pan, then add half the onions and sauté till lightly caramelised.
Add ginger-garlic paste and cook until the raw aroma disappears.
Pour in tomato puree, add spices and salt, and cook till oil separates.
Add paneer cubes and remaining onions; mix gently to avoid breaking paneer.
Cook for 3-4 minutes, sprinkle garam masala, and serve hot with naan or roti.