Ingredients:

For roasting:

1. 2tsp oil
2. 1tsp butter
3. 12cubes paneer
4. ½onion (petals)
5. ¼tsp turmeric
6. ½tsp chili powder

For curry:

1. 2tbsp oil
2. 1tsp butter
3. 1tsp cumin
4. ½inch cinnamon
5. 3pods cardamom
6. 1onion (finely chopped)
7. 1tbsp ginger garlic paste
8. ½tsp turmeric
9. 1tsp chilli powder
10. 1tsp coriander powder
11. ½tsp cumin powder
12. 1tsp salt
13. 2 tomato (finely chopped)
14. ½cup curd
15. 2cup water
16. 2tbsp coriander (finely chopped)
17. 1tsp kasuri methi (crushed)
18. ¼ tsp garam masala

How to make Paneer Do Pyaza

Check out the simple steps that go into making this more beautiful

1. Firstly, in a pan heat 2 tsp oil, 1 tsp butter.
2. Add 12 cubes paneer, ½ onion, ¼ tsp turmeric and ½ tsp chili powder.
3. Roast on low flame until the paneer and onions are roasted slightly. keep aside.
4. In a large kadai heat 2 tbsp oil, 1 tsp butter. add 1 tsp cumin, ½ inch cinnamon and 3 pods cardamom.
5. Sauté until the spices turn aromatic.
6. Now add 1 onion, 1 tbsp ginger garlic paste and sauté until the onions turn golden brown.
7. keep the flame on low add ½ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
8. Sauté until the spices turn aromatic.
9. Further, add 2 tomato and sauté until the tomatoes turn soft and mushy.
10. Add ½ cup curd and mix continuously, until the oil starts to release from the sides.
11. Now add 2 cup of water and mix well adjusting the consistency.
12. Add in roasted paneer and onion, and mix gently.
13. Cover and simmer for 5 minutes or until the flavors are absorbed well.
14. Also add 2 tbsp coriander, 1 tsp kasuri methi and ¼ tsp garam masala. mix well.

Finally, enjoy paneer do pyaza with rice or roti.

Ingredients :

1. Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
2. Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavor
3. Lime Juice: Acid helps tenderize the meat
4. Mustard Oil: Key to getting that unique flavor. More pungent and add a smokiness
5. Whole Spices: Cumin, Cloves, cardamom, cinnamon and bayleaf. Skip if you don’t have but I recommend using them for that burst of flavor
6. Ginger & Garlic: Ground with onions. Can be substituted with 1.5 tablespoon store bought or homemade ginger garlic paste
7. Onions: Form the main base of the gravy and add flavor, density and thickness
8. Green Chilies: Add heat and flavor. Use serrano peppers if you don’t have Indian green chilies available
9. Ground Spices: Red Chili Powder, Turmeric Powder, Coriander Powder and garam masala. Homemade garam masala works best and should be added towards the middle or end of the cooking process to retain its aroma and flavor
10. Tempering: The tempering uses ghee, ginger and green chilies and adds an additional layer of flavor once the curry is cooked

How to make chicken curry

Check out the simple steps that go into making this beautiful curry

1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavor from within and the acid helps tenderize the meat
2. Grind ginger, garlic, green chilies and onions to a paste with a little water. This becomes the base of the curry
3. Pound spices roughly with a mortar pestle to break them down and release their flavor
4. Sauté them in hot oil to temper them
5. Brown the onion paste in oil that’s tempered with whole spices. This is a slow cooking process where the onion paste is sautéed on a low flame till it changes color and becomes a deep golden brown. You’ll see a thin layer of oil floating on the top and the sides – that’s when you know its cooked through and isn’t raw anymore
6. Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft
7. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces
8. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes
9. Temper julienned ginger and slit green chilies in butter and ghee. This adds an extra layer of flavor and gives it a nice hint of ginger

Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavor.