Soya Paneer Do Pyaza

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.