Restaurant Style Paneer Dopyaza *Video Recipe*
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Paneer / cottage cheese – 200 gms
  • Bell pepper – 1 (green/yellow/red)
  • Onion – 3 large
  • Vegetable oil – 4 tbsp
  • Cumin seeds – ½ tsp
  • Onion paste – 1 cup
  • Ginger paste – ½ tbsp
  • Garlic paste – ½ tbsp
  • Homemade tomato puree – 1 cup (use ½ cup if using the store-bought puree)
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 & ½ tsp
  • Garam masala – ½ tsp
  • Green chilli – 2 or more
  • Sugar – 1 tsp
  • Salt to taste
  • Fresh coriander leaves to garnish
  1. Cut paneer into ½ inch cubes. Soak paneer cubes in boiling water to keep them soft until needed.
  2. Cut bell pepper into 1 inch square pieces. Cut onions into 1 inch square pieces and separate the scales.
  3. Heat 2 tablespoons of oil in a skillet. Add the cut onion pieces and sauté them for 5 to 8 minutes on medium heat until they start to brown on the edges. Season them lightly with pinch of salt. Set aside in a bowl.
  4. Add one more tablespoon of oil into the skillet. Add the bell pepper and sauté until little soft for about 5 minutes. Lightly season them too with pinch of salt. Set aside in a bowl.
  5. Add the remaining 2 tablespoons of oil to the skillet and tip in the cumin seeds. Let the cumin seeds crackle and become fragrant.
  6. Then add the onion paste and sauté for 5 minutes until all the liquid evaporates. Then add the ginger and garlic paste. Sauté for 8 to 10 minutes on medium until the onion mixture is golden brown and oil starts to separate.
  7. Add the tomato puree and stir to mix well. Add the turmeric powder, coriander powder and salt to taste and sauté for 2 minutes.
  8. Then add the green chilli, garam masala and sugar and cook until the raw smell of tomato is gone and all the liquid is absorbed.
  9. Add 1 & ½ cups of water and stir to mix everything very well. Let the gravy come to a boil.
  10. Then add the sautéed bell peppers and soaked paneer cubes after draining the water. Stir well and let the gravy come to boil again.
  11. Then cover and simmer the gravy for 6 to 8 minutes until all the flavors merge together. After about 8 to 10 minutes, uncover and add the sautéed onions. Check and adjust the seasoning if needed.
  12. Add freshly chopped coriander leaves and serve the delicious paneer dopyaza warm with chapatti or naan.
Tip: Add about ¼ cup of fresh cream (single cream) at the end for extra richness.
Recipe by Flavor Quotient at