Mulla Do Piaza’s Paneer Do Piaza/Pyaza


Mulla Do Piaza Abul Hasan (1540 – 1600) came to India from Iran along with Humayoon/Humayun on his return journey and became a favourite courtier of Akbar because of his wit and humour. It was said that when he landed in India he liked the dish called Do Piaza/Pyaza. He called this dish Syed-ul-Twam or the king of the dishes. He became famous as Mulla Do Piaza, because he never used to accept any body’s invitation where Do Piaza was not served.
Abul Hasan wrote Mirat ul Muzhakin, commonly called, Alnama, a manuscript of which is available at Asiatic Society Calcutta. His portrait can be seen in Johnson collections at India Office London. Abul Hasan was buried in Handiya, which is near Bhopal.

Akbar was a great patron of art and culture. Although he himself could not read and write, he would appoint people who read to him various topics of art, history, philosophy and religion. He appreciated intellectual discourse and offered his patronage to several extraordinarily talented people whom he invited to his court. Together these individuals were referred to as the Nava Ratnas or the Nine Gems. They were Abul Fazel, Faizi, Mian Tansen, Birbal, Raja Todar Mal, Raja Man Singh, Abdul Rahim Khan-I-Khana , Fakir Aziao-Din and Mullah Do Piaza. They came from various backgrounds and were revered by the emperor for their special talents.

Chef Varun is here with another restaurant favourite recipe, its the mouth watering Paneer Do Pyaza. He have tried to recreated the famous recipe of Mulla Do Piaza’s Paneer Do Piaza/Pyaza  Watch The Bombay Chef make Paneer Do Pyaza in the most easy way. So watch and learn only on Rajshri Food.

1/4 cup oil
1 cup onion paste
7-8 green chillies slit
1 tsp jeera
1 tsp haldi
1 tbsp coriander powder
1/2 cup tomato puree
1 tsp ginger garlic paste
1 tsp kasuri methi

To be fried
1 small green capsicum
10-15 shallots
1 cup paneer (cottage cheese)

– Add some oil in pan, add cumin seeds, onion paste, ginger garlic paste and mix it
– Add turmeric, coriander powder and salt
– Add green chillies, tomato puree & water and let it cook on medium flame.
– In other pan, add some oil, fry some peeled shallots, cottage cheese (paneer)
– Stir fry the capsicum
– In the gravy add the shallots, cottage cheese and capsicum
– Let it cook for few minutes and once done garnish it with Kasoori meethi

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