Mushroom Do Pyaza is a delicious Indian dish that features mushrooms cooked with twice the amount of onions, hence the name 'Do Pyaza' (meaning 'two onions'). The dish has a rich, flavorful gravy with a slight tang and a hint of spice.
Ingredients
- 250gbutton mushrooms, cleaned and sliced
- 2piecelarge onions, sliced (half for the base and half for sautéing)
- 1piecemedium onion, finely chopped
- 2piecemedium tomatoes, finely chopped
- 1piecegreen chili, slit
- 1tbspginger-garlic paste
- 1tspcumin seeds
- 1piecebay leaf
- 1/2tspturmeric powder
- 1tspred chili powder (adjust to taste)
- 1tspcoriander powder
- 1/2tspgaram masala
- 1/2tspkasuri methi (dried fenugreek leaves)
- 2tbspoil or ghee
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
How to make Mushroom Do Pyaza
Prepare the Onions
Slice one onion thinly and keep it aside for later use.
Finely chop the other onion and use it for the base of the gravy.
Cook the Mushrooms
Heat 1 tablespoon of oil or ghee in a large pan over medium heat.
Add the sliced onions and sauté them until they turn golden brown. Remove and set them aside.
In the same pan, add the mushrooms and sauté until they release water and then dry out slightly. Remove and set aside with the sautéed onions.
Prepare the Gravy
In the same pan, add the remaining oil or ghee.
Add cumin seeds and bay leaf, and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and slit green chili. Sauté for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
Spice it Up
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for a few minutes.
Add a little water to adjust the consistency of the gravy if needed.
Combine Everything
Add the sautéed mushrooms and onions to the gravy. Stir to coat the mushrooms and onions well with the masala.
Sprinkle in garam masala and kasuri methi. Mix well and cook for another 5 minutes on low heat to let the flavors meld together.
Finish and Serve
Turn off the heat and garnish with fresh coriander leaves.
Serve hot with roti, naan, or steamed rice.
Tips & Tricks
You can add a splash of cream or a dollop of yogurt towards the end of cooking for a richer gravy.
Adjust the spice levels to your taste by adding more or less chili powder.
FAQS
What is the cooking process for Mushroom Do Pyaza?
To make Mushroom Do Pyaza, start by sautéing sliced onions until golden brown, then set them aside. Sauté the mushrooms until they release their moisture, then remove them as well. In the same pan, cook finely chopped onions, ginger-garlic paste, and spices, followed by tomatoes until soft. Combine everything back in the pan, adjust the gravy's consistency, and let it simmer to meld the flavors. Finally, garnish with fresh coriander before serving.
Is Mushroom Do Pyaza suitable for a vegetarian diet?
Yes, Mushroom Do Pyaza is a completely vegetarian dish, making it a great option for those following a vegetarian or vegan diet. It features mushrooms and a variety of spices, providing a rich and flavorful meal without any animal products.
What can I substitute for mushrooms in Mushroom Do Pyaza?
If you're looking for a substitute for mushrooms in Mushroom Do Pyaza, you can use paneer for a creamy texture, or even tofu for a plant-based alternative. Other vegetables like bell peppers or zucchini can also work well, but keep in mind that the flavor profile will change slightly.
How should I store leftover Mushroom Do Pyaza?
To store leftover Mushroom Do Pyaza, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2 months. When reheating, add a splash of water to maintain the gravy's consistency.
What dishes pair well with Mushroom Do Pyaza?
Mushroom Do Pyaza pairs beautifully with Indian breads like roti or naan, and it also goes well with steamed rice or jeera rice. For a complete meal, consider serving it alongside a side of raita or a fresh salad to balance the spices.
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