This dish is a popular part of the Mughlai and Punjabi cuisine(Indo-Pak) and I am rounding up the dual delights theme with this one.Do Pyaza refers to the the onions used in two different forms 'do' means two in urdu/hindi and 'pyaz' means onions.Another theory suggests this dish was named in honor of Mullah Do Piaza a scholar and royal advisor who was part of the 'Nine jewels' of the court of the Mughal Emperor Akbar and the Mughal Period was an era of opulence and brilliance in all fields especially Arts and Architecture (Yes! the Taj Mahal was built by his grandson Emperor shahjahan) I hope you will try this dish in your kitchens and please your friends, family and loved ones.So far I have given you four restaurant like dishes to prepare either with vegetables or chicken.However you can make this dish with lamb too.
Chicken Do Pyaza(chicken cooked in onion gravy)
400-500 gms chicken preferably boneless
3 onions diced into large chunks
A paste of three onions and 1 tbs ginger-garlic blended together
1 tsp chili powder
1/2 tsp turmeric powder
2 tsp coriander seed powder
1/2 cup tomato puree
1 tsp garam masala
3 tbs oil
salt as required
Heat the oil and fry the onion chunks till they turn glossy and remove.In the same oil add the onion paste and fry till it turns golden brown.Add all the spices except the garam masala and keep sprinkling a little water to prevent the paste from catching at the bottom of the pan.Add the tomato puree and the chicken pieces toss fora minute then add 1 cup water and let cook till chicken is tender.Now, add the diced onions and mix well and it's ok if the onions separate into layers.Add the garam masala and serve hot garnished with finely chopped coriander leaves.If you wish you can add 1 tbs yoghurt or cream to thicken the onion gravy.
Vegetable Do Pyaza
Like always substitute the chicken with a packet of mixed frozen vegetables.