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Soya Paneer Do Pyaza

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Time40 Min
DifficultyEasy
Serves1

Soya Paneer Do Pyaza is a vegan variation of the popular Do pyaza or dopiaza recipe. The Do Pyaza is a Mughali dish named after Akbar Mullah Do Piazza, was accidentally made by him by adding double the amount of onions. The original version was made with meat in curd based gravy in Mughali cooking style which used whole onions. This vegan variation of the classic recipe is with soya paneer or Tofu ... and tomatoes instead of curd. Like the original recipe, this Soya Paneer Do Pyaza Recipe also uses the Mughali cooking style of adding onions in two different steps of making the gravy. The rich and deep flavour of the onions comes out perfectly in this Soya Paneer Do Pyaza Restaurant style. It is easy to make variations of this Soya Paneer Do Pyaza Recipe. Change soya paneer to milk paneer or mushroom. It even tastes good with boiled eggs or fried potatoes. Use mutton or chicken, to make it a non-vegetarian fare. Your kids love the recipe with bhindi for their school lunch box. For a vibrant dish, use different coloured capsicum. Prepare Soya Paneer Do Pyaza at Home for your parties or everyday meals. It is good as a main dish for lunch or dinner served with Rotis or parantha. To make a full meal, serve with dal, rice, salad and salted lassi. Quick to make, it works well for Indian breakfast with parantha or office lunch box. As the Soya Paneer Do Pyaza Calories are low, it is good for weight-management and provides good nutrition.

Nutrition Info. (per serving)

ProteinFatCarbsFibre125 Cal125 Cal125 Cal125 Cal
  • 7gProtein
  • 6gFat
  • 7gCarbs
  • 2gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

1.5 teaspoons

Salt

Salt

0.5 teaspoons

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Red Chilli Powder (kashmiri)

Red Chilli Powder (kashmiri)

0.5 teaspoons

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

4 units

Watermelon Seeds

Watermelon Seeds

2 teaspoons

Black Cardamom

Black Cardamom

2 units

Bay Leaf

Bay Leaf

0.25 leafs

Cumin

Cumin

1 pinch

Asafoetida/hing

Asafoetida/hing

1 pinch

Coriander Powder

Coriander Powder

1 pinch

Black Salt

Black Salt

1 pinch

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

0.5 teaspoons

Tomato Puree

Tomato Puree

1 tablespoon

Fruits & Vegetables

Onion

Onion

0.5 cups

Tomato

Tomato

0.25 cups

Capsicum Green-regular

Capsicum Green-regular

1 small piece

Dairy

Tofu

Tofu

0.25 cups

Other

Water

Water

0.33 glasss

Green Chillies

Green Chillies

0.5 unit

Garlic

Garlic

1 piece

Jeera Powder

Jeera Powder

1 pinch

Coriander Leaves

Coriander Leaves

2 leafs

Directions

1Onion Tomato Masala - Heat Oil in a pan. Add Ginger Garlic Paste and sauté.
2Add chopped Onion and Salt and sauté till nicely Brown.
3Add Turmeric Powder and Red Chilli Powder. Cook for 1 minute.
4Add chopped Tomatoes and cook till mushy.
5Keep the Onion Tomato Masala aside for later use.
6In a heavy bottom vessel, add Water, Cashew Nuts, Magaz and bring to boil.
7Heat Oil in a pan. Add Black Cardamom, Bay Leaf and saute.
8Add sliced Onion and saute till Golden.
9Add boiled Cashew, Magaz and saute.
10Add Water and bring to boil.
11Place in a blender and make a fine paste.
12Heat the pan and cook the above paste till dry.
13Remove to a bowl and keep aside.
14Heat Oil in a pan. Add Cumin Seeds and let it crackle.
15Add chopped Green Chilli, chopped Garlic, Hing and saute.
16Add triangle cut Capsicum, diced Onion and saute.
17Add Onion Tomato Masala, Turmeric Powder, Cumin Powder, Red Chilli Powder, Coriander Powder, Black Salt and Salt. Cook for some time.
18Add Tomato Puree and White Gravy. Cook until all the masalas blend into a semi dry gravy.
19Add diced Tofu and mix well.
20Sprinkle some Water and add the diced Tomatoes. Cook for sometime.
21Garnish with Coriander Leaves.

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We hope you had fun making it! Enjoy the meal.

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