Ingredients:

• 250g paneer, cut into cubes
• 3 large onions, peeled and sliced thickly into rings (separate half the rings for later)
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 2 large tomatoes, pureed
• 2-3 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp dried mango powder (amchur) or lemon juice
• 1/2 cup fresh coriander leaves, chopped
• Salt to taste
• 1 tbsp fresh cream or cashew paste (optional, for richness)

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Instructions:

1. Fry the Paneer:
   Heat 1 tbsp oil in a pan. Lightly fry paneer cubes until golden on all sides. Remove and set aside.
2. Prepare the Onions:
   Heat remaining oil in the same pan. Add cumin seeds and let them splutter.
   Add half of the sliced onion rings and sauté till translucent.
3. Add Aromatics:
   Add ginger-garlic paste and sauté till raw smell disappears.
   Add slit green chilies.
4. Cook the Masala:
   Add turmeric, red chili powder, coriander powder, and salt. Stir well for a minute.
   Add pureed tomatoes and cook till oil separates.
5. Add Remaining Onions:
   Now add the remaining raw thick onion rings. Sauté them lightly, so they remain slightly crunchy but get coated in the masala.
6. Combine Paneer:
   Add fried paneer cubes and gently mix with the masala and onions.
7. Final Touch:
   Sprinkle garam masala and dried mango powder (or lemon juice). Mix well.
   Add fresh cream or cashew paste if using and stir for 2 minutes on low heat.
8. Garnish:
   Add chopped coriander leaves.
9. Serve:
   Serve hot with naan, roti, or jeera rice.

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Tips:

• Use thick onion rings for a true “do pyaza” texture—some onions cooked soft, some with crunch.
• You can add bell peppers for extra crunch and color.
• Cashew paste or cream is optional but adds a luscious finish.