3 large onions, peeled and sliced thickly into rings (separate half the rings for later)
2 tbsp oil or ghee
1 tsp cumin seeds
1 tbsp ginger-garlic paste
2 large tomatoes, pureed
2-3 green chilies, slit
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp dried mango powder (amchur) or lemon juice
1/2 cup fresh coriander leaves, chopped
Salt to taste
1 tbsp fresh cream or cashew paste (optional, for richness)
Instructions:
Fry the Paneer: Heat 1 tbsp oil in a pan. Lightly fry paneer cubes until golden on all sides. Remove and set aside.
Prepare the Onions: Heat remaining oil in the same pan. Add cumin seeds and let them splutter. Add half of the sliced onion rings and sauté till translucent.
Add Aromatics: Add ginger-garlic paste and sauté till raw smell disappears. Add slit green chilies.
Cook the Masala: Add turmeric, red chili powder, coriander powder, and salt. Stir well for a minute. Add pureed tomatoes and cook till oil separates.
Add Remaining Onions: Now add the remaining raw thick onion rings. Sauté them lightly, so they remain slightly crunchy but get coated in the masala.
Combine Paneer: Add fried paneer cubes and gently mix with the masala and onions.
Final Touch: Sprinkle garam masala and dried mango powder (or lemon juice). Mix well. Add fresh cream or cashew paste if using and stir for 2 minutes on low heat.
Garnish: Add chopped coriander leaves.
Serve: Serve hot with naan, roti, or jeera rice.
Tips:
Use thick onion rings for a true “do pyaza” texture—some onions cooked soft, some with crunch.
You can add bell peppers for extra crunch and color.
Cashew paste or cream is optional but adds a luscious finish.
