Mushroom Do Pyaaza Recipe

Mushroom Do Payaaza Recipe

Mushroom Do Pyaaza is a flavorful and aromatic Indian curry where mushrooms are cooked with a generous amount of onions added at two stages hence the name “Do Pyaaza.” The dish features tender mushrooms simmered in a spiced tomato-based gravy enriched with caramelized onions and fresh herbs. Warm spices like cumin, coriander, and garam masala add depth, while a hint of cream or yogurt balances the richness. Perfect with roti, naan, or steamed rice, this comforting and hearty dish is a delicious way to enjoy mushrooms in a traditional Indian style

Ingredients

3 Medium size onion (for petals)

4 Medium size onion (for gravy)

2 Medium tomato

A handful fresh coriander

400 gram mushroom

3-4 Tablespoon mustard oil

3 NOS bay leaf

1 No cinnamon

3 NOS green cardamom

1 NO black cardamom

1 Small piece javitri

1 Tablespoon cumin seeds

A splash hot water

2 Tablespoon ginger garlic paste

1/4 Tablespoon turmeric powder

2 Tablespoon Kashmiri red chili powder

1 Tablespoon coriander powder

1 Tablespoon spicy red chili powder

A splash hot water

1/2 Cup curd

Salt to taste

As needed hot water

For Tossing

1 Tablespoon oil

1 Tablespoon coriander seeds (corase;y crushed)

3 NOS green chili (slit)

2 NO red chili

Final Ingredients

A handful ginger julienne

A pinch garam masala

Roasted kasuri methi powder a pinch

Fresh coriander a handful

Step:1

Begin with the vegetable preparation . Take three onions and cut them into quarters , then separate the payer to form onion petals and keep them aside. Reserve the centre portion of these onions . Thinly slice the remaining four onions along with the trimmings form the onion petals and set aside for the gravy

Step:2

Slice The tomatoes into thick slices and finely chop the fresh coriander stems . Clean the musroom gently , pat them completely dry , and keep them aside to cut later

Step:3

To prepare the gravy , set a kadhai over high flame and add mustard oil . Let the oil heat unitil it smokes lightly , then add the whole spices and allow them to crackle . Add the sliced onions and cook over high flame , stirring continuously , until they turn golden brown

Step:4

As the onions begin to colour , add small splashes of hot water while cooking , this helps them brown evenly and faster without burning . Once the onions are well browned , add the ginger , garlic and green chili paste , stir well , and cook until the raw aroma disappears

Step:5

Lower the flame and add all the powdered spices along with a splash of hot water . Mix well and cook the spices until the oil begins to separate . Add the sliced tomatoes , whisked curd , and salt , stir well , and cook over high flame for a couple of minute

Step:6

Cover the kadhai and cook over medium low flame until the tomatoes turn completely mushy and the oil separates form the masala . While the gravy cooks , prepare the mushrooms if the mushrooms are small , lightly trim the stem and keep them whole

Step:7

If they are large , trim the stems and cut them into halves . Transfer them to a bowl . Slit a few green chilies and coarsely crush the coriander seeds using a mortar and pestle

Step:8

Once the gravy is ready , add the mushroom mix well , and cook over high flame for 2 minutes . Cover and cook on low flame until the mushroom are cooked through and release their moisture . At this stage , check the consistency of the gravy , it should be semi-thick adjust by adding hot water if needed or cooking longer to thicken

Step:9

In a separate pan set over high flame, add a little oil and let it heat well. Add the onion petals, slit green chillies, crushed coriander seeds, fresh coriander stems, and dry red chilli. Toss everything over high flame for 2 minutes until the onion petals are lightly charred yet crunchy

Step:10

Add this tempering to the mushroom gravy along with ginger julienne, garam masala, roasted kasuri methi powder, and fresh coriander. Mix well, taste, and adjust salt if required. Your delicious, dhaba style Mushroom Do Pyaza is ready