Delight in Do Pyaza

17 05 2013

Chicken do pyaza , Mutton do pyaza, bhindi do pyaza, egg do pyaza, Paneer do pyaza… Are all these dishes sounding very familiar? Have you noticed what’s that one thing common in all these piquant dishes? Yes, you are absolutely right – it is the word ‘Do Pyaza’. But do you know what does this mean and from where did it come into existence or why it is used post some of the dishes? We got to tell you the logic behind it.

Do pyaza is a Persian word meaning (having) two onions. The term is generally used for South Asian curry dishes. Such dishes are prepared with large quantities of onions, added twice in a single preparation. One at the time of preparing curry paste and other for garnishing.

paneer do pyaza

Do Pyaza has a very interesting history of its origin. According to a legend, once the courtier of Mughal emperor Akbar Mullah Do Piaza accidently added a large quantity of onions to a dish. The dish further evolved in Hyderabad, India and became a necessity of Hyderabadi cuisines. Since too much of onions make dish very sweet so, they are accompanied by adding something sour to the dish. Generally, raw mangoes, tomatoes, gooseberries are added but people often use lemon juice – the best and an all time available souring agent. Simplest of recipes of Do Pyaza are made up onions, garlic, ginger and whole hot ‘Indian’ spices such as black cardamom, cloves and peppercorns, salt and chili powder.

Paneer do pyaza  is a unique paneer recipe and the recipe calls for more onions and less tomatoes unlike the usual tomato based paneer recipes.

Try the delicious and yummy Paneer Do Pyaza at Forresta Kitchen and Bar and taste the magic of onions in this summer !!

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