Keto Paneer Do Pyaza

Do Pyaza means 'two onions'—one cooked into the gravy, one crispy-fried as a textural crown. For keto, this dish is a gift: onions are higher in carbs than ideal, but in controlled portions and split between two cooking methods, they contribute complexity without carb overload. The deep-fried onion brings caramelized sweetness and crunch; the raw onion at finish provides sharp, peppery bite. This contrast is what makes do pyaza sing. You're using onion as a flavor-building block rather than a vegetable, so the total carb impact is minimal when calculated per serving. The tomato puree must be unsweetened; read labels carefully because commercial brands often hide sugar. If you can source San Marzano tomatoes and puree them yourself, even better.

The common mistake is skipping the step where oil separates from the spices—this separation means your spices have fully bloomed into the ghee and are ready to marry with the tomato and paneer. Rush this step and your gravy tastes thin and spice-heavy instead of balanced. Kasuri methi (dried fenugreek leaves) crumble in at the end and add an almost minty, herbaceous note that's hard to replace; it's worth sourcing online if your local store doesn't stock it.

Make-ahead tip: prepare through step 4, refrigerate for up to 2 days, then reheat gently and add paneer and the fried onion topping fresh so they don't absorb excess liquid.