The name Dopiaza literally means onions twice! This North Indian recipe calls for onions, to be used in large quantities and in two batches. It is really easy to cook but tastes like you spent hours, lovingly preparing it! If you can;t find Paneer in your local supermarket, see the link below for how to make paneer in your kitchen! What more can you ask for? Serve Paneer Dopiaza with hot Chapatis.
1/2 kg (approx 1 lb) paneer, cut into 1" cubes
4 tbsps of vegetable/ canola/ sunflower cooking oil
3 large onions choppped fine
3 tsps coriander seeds
2 tsps cumin seeds
2 tsps garam masala
1/2 tsp turmeric powder
2 tbsps garlic paste
2 tbsps ginger paste
Salt to taste
3 tbsps vegetable/ canola/ sunflower cooking oil
Heat the first lot of cooking oil (4 tbsps) in a deep pan on medium heat. When the oil is hot, put the paneer cubes into it (you may need to do this in batches as you do not want to overcrowd the pan) and stir fry gently till they are golden. Take out with a slotted spoon and keep aside on paper towels to drain.
Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds till aromatic. Remove from fire and grind into a corase powder in a clean, dry coffee grinder. Keep aside for later.
Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
Heat the oil in a large pan on a medium flame and add the first lot of onions - the 2/3 portion. Fry till golden.
Add all the powdered spices and fry for 2-3 minutes. Add salt to taste.
Add the remaining 1/3 portion of chopped onion, ginger and garlic pastes and mix well. Add 1/2 cup of hot water, stir and bring to a boil.
Reduce flame to a simmer and add the previously stir fried paneer cubes. Cook till there is just enough gravy to coat the paneer cubes thickly.
Garnish with corainder and serve with hot Chapatis.
by Chef Hogan
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This recipe was added on 23 Jan 2012 and has been viewed 202 times.