Paneer Do Pyaza with Onion Petals and Whole Spices

21 ingredients

10 steps

What you need

250 g (9 oz) paneer, cut into 2 cm (3/4 in) cubes
4 small red onions, 2 quartered with layers separated into petals, 2 finely chopped
2 medium tomatoes, finely chopped
2 tsp butter
2 tbsp neutral oil
2.5 cm (1 in) cinnamon stick
3 green cardamom pods
3 cloves
1 leaf bay leaf
2 dried red chilies
1/2 tsp ginger-garlic paste
1/4 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp black pepper, freshly ground
1/4 tsp garam masala
2 pinch grated nutmeg
60 ml (1/4 cup) light cream
salt, to taste
2 cm (1 in) fresh ginger, cut into thin strips
1 tbsp chopped coriander leaves, to finish

Restated from the original video

1
Quarter 2 of the onions and separate the layers into petals. Chop the other 2 onions finely.
2
Melt the butter in a wide pan over medium heat. Fry the onion petals until the edges brown lightly, 3-4 min. Tip them onto a plate.
3
In the same pan, heat the oil over low heat. Add the cinnamon, cardamom pods, cloves, bay leaf and dried chilies and stir for 20-30 seconds until fragrant. Do not let them darken.
4
Add the chopped onions and fry over medium heat, stirring, until golden, 6-8 min.
5
Stir in the ginger-garlic paste for 30 seconds, then add the tomatoes. Cook over medium-low heat, pressing them with the spoon, until soft and the oil separates at the edges, 8-10 min.
6
Lower the heat. Stir in the turmeric, coriander, cumin, pepper, garam masala, nutmeg and a pinch of salt. Cook for 1 min, adding 2 tbsp water if the masala sticks.
7
Return the onion petals to the pan and cook for 2 min.
8
Add the paneer and fold gently until coated. Cook for 2 min, then taste and adjust the salt.
9
Pour in the cream and warm through for 1 min, folding gently.
10
Scatter the ginger strips and coriander leaves over the top. Serve hot.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.