Do Pyaza

45-55 minutes
Prep: 15 minutes | Cook: 30-40 minutes | Servings: 4

Ingredients

For Gravy

3 heaped tbsp Emami Smart Balance Oil

1 tsp Cumin seeds

5-6 Black pepper cons

2-3 Green cardamom

4 medium Onion, chopped

1 tsp Degi red chilli powder

2 tsp Coriander powder

½ tsp Cumin powder

¼ tsp Turmeric powder

2 small Capsicum, julienned

3 medium Tomatoes, chopped

Salt to taste

¼ cup Water

 

For Bhindi Do Pyaza

2 heaped tbsp Emami Smart Balance Oil

1 Black cardamom, crushed

2 medium Onion, diced

15-20 small whole Lady finger

1 tsp Ginger-Garlic paste

Salt to taste

½ medium Tomato, medium sliced

½ cup Prepared Gravy

2 tbsp Coriander leaves, chopped

 

For Aloo Do Pyaza

2 heaped tbsp Emami Smart Balance Oil

1 Black cardamom, crushed

2 medium Onion, diced

1 tsp Ginger-Garlic paste

10-15 Baby potatoes, boiled & cut in half

Salt to taste

½ cup Prepared Gravy, chopped

2 tbsp Coriander leaves

 

For Paneer Do Pyaza

2 heaped tbsp Emami Smart Balance Oil

1 Black cardamom, crushed

2 medium Onion, diced

1 tsp Ginger-Garlic paste

200 gm Paneer, cubes

½ cup Prepared Gravy

Salt to taste

1 whole Spring onion, chopped

2 tbsp Coriander leaves, chopped

 

Process

For Gravy

  • In a kadai heat oil and add cumin seeds, black pepper cons, green cardamom and let them crackle.
  • Then add onion saute it until light golden brown.
  • Now add degi red chilli powder, coriander powder, cumin powder, turmeric powder saute for a minute.
  • Then add capsicum, tomatoes and saute properly for 2-3 minutes, now cover and let it cook on medium low heat for 8-10 minutes or until soft.
  • Add some water, bring it to a boil and switch off the flames and let it cool down properly.
  • Once cooled grind it into a fine paste and keep aside for further use.

 

For Bhindi Do Pyaza

  • In a kadai heat oil and add black cardamom, onion, lady finger, ginger-garlic paste and saute for 4-5 minutes or until cooked.
  • Now add salt, tomato saute for a minute and add the prepared gravy saute and cook it until a minute then finish with coriander leaves. Serve hot.

 

For Aloo Do Pyaza

  • In a kadai heat oil and add black cardamom, onion, ginger-garlic paste, potatoes and saute for 3-4 minutes or until light brown.
  • Now add salt, the prepared gravy saute and cook it until a minute then finish with coriander leaves. Serve hot.

 

For Paneer Do Pyaza

  • In a kadai heat oil and add black cardamom, onion, ginger-garlic paste, paneer and saute for 3-4 minutes or until light brown.
  • Now add salt, the prepared gravy saute, spring onion and cook it until a minute then finish with coriander leaves. Serve hot.
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