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Paneer do pyaza is a flavorful vegetarian curry with double onions and chunky paneer pieces. High in protein and full of texture, this vegetarian dish is a reliable family dinner choice.
Cut the paneer into large chunks and the onions into two shapes: half in petals, half finely chopped for double texture.
Heat 1 tbsp of oil in a skillet over medium heat; add paneer cubes and shallow fry until golden on all sides. Remove and set aside.
Add another 2 tbsp oil to the same pan, add cumin seeds and let them sizzle for 15 seconds. Add both chopped and petal-shaped onions and sauté on medium-high until soft but not browned, about 3–4 minutes.
Add minced ginger and garlic; stir for 1 minute. Stir in turmeric, red chili, and coriander powder, then cook for 30 seconds until aromatic.
Add the chopped tomatoes and green bell pepper. Cook down for 5–7 minutes, stirring, until tomatoes soften and oil separates from the masala.
Return the fried paneer cubes to the pan, add salt and garam masala. Gently toss all together and cook uncovered for another 2–3 minutes on medium-low so paneer absorbs flavors.
Turn off the heat, cover, and rest for 5 minutes for flavors to meld. Serve hot.
