This mushroom do pyaza is an eccentric meal that is sure to make your dinner times more interesting! It is loaded with nutrition and perfectly combines the tenderness of mushrooms and the sweetness of onions.
If you are looking for an easy yet nutritious meal to whip up during dinner, mushroom do pyaza is the ideal choice.
It is perfect for meatless Mondays, and you can serve it as an appetizer too!
I enjoy it as a snack by dipping it in sauces or by having naan, and chapati with it.
Both can quench your healthy food cravings along with giving your taste buds a burst of flavor!
What is Mushroom Do Pyaza?
As the name suggests, it quietly resembles paneer do pyaza.
Mushroom do pyaza is a semi-dry, onion and tomato-based curry.
The term ‘do pyaza’ meaning two onions signifies that two forms of onions are used, ‘chopped and petals’ in making this dish.
And it is a great source of protein, fiber, potassium, and vitamins B, C, & D!
Utensils You’ll Need
- Wok: To make the gravy.
- Pan: To boil, and shallow fry the mushrooms.
- Strainer: To strain the boiled mushrooms.
- Ladle/Tablespoon: To saute and stir.
- Grinder: To grind the onion-tomato mixture.
Ingredients in This Mushroom Do Pyaza Recipe
Mushroom: Mushrooms are the main ingredient of the dish. They are high in potassium, protein, and vitamin D. There are many health benefits to eating mushrooms. Don’t forget to clean them properly after slicing them in half.
Onions & Tomatoes: They are the base of the gravy. They are responsible for the color, tanginess, and subtle sweetness of the meal.
Whole Spices: Whole spices provide the flavor and aromatic goodness of the meal. Bay leaves, whole coriander seeds, and green and black cardamom are used in this mushroom do pyaza recipe.
Powdered Spices: Coriander powder, red chili powder, turmeric powder, and garam masala powder are sprinkled. They proffer color and earthy flavor.
Ginger & Garlic: Either mince garlic and garlic or use a store-bought paste. I tend to use the paste because it really makes the cooking period short.
Cashews: Keep them in lukewarm water for 30 minutes. This will make them soft and also subdue their smell. Cashews help to bind the gravy together.
Garnishes: Fresh cream, coriander leaves, and dried fenugreek leaves are garnished over the meal.
Water: For cooking and maintaining consistency.
Oil
Salt
How to Make Mushroom Do Pyaza
Boil the Mushrooms:
1. Boil water in a wok, and add turmeric powder, and mushrooms for 2-3 minutes till mushrooms get soft.
2. Strain the water, and set the mushrooms aside for further use.
Make the Gravy:
3. Heat oil in a wok, and add bay leaves and green and black cardamom. Let them crackle.
4. Add sliced onions, and ginger & garlic and stir them on high flame for 1 minute.
5. Now add the sliced tomatoes, cashews, salt, turmeric powder, and red chili powder and stir on high flame till the tomatoes get mushy.
6. Pour some water, saute, and cover the pan for 10-15 minutes on low flame. Keep stirring the mixture at regular intervals.
7. Switch off the gas, take out the bay leaves, and black cardamom, and let it cool down before grinding them into a fine paste.
Shallow fry the Mushrooms:
8. Add whole coriander seeds, and cumin seeds in hot oil in another pan, stir, and let them crackle.
9. Add diced onions, and cook them on high flame for 30 seconds. Add boiled mushrooms, and salt, and cook them on high flame for 1-2 minutes.
Make the Masala Mixture:
10. Heat oil in a wok, add chopped onions, and saute till the moisture evaporates.
11. Now add chopped tomatoes, and saute till the oil separates.
12. Add some water for consistency, and turmeric powder, red chili powder, cumin powder, and coriander powder. Cook till the oil separates.
Combine:
13. Add the ground onion-tomato paste into the mixture, and saute them constantly on high flame for 1 minute.
14. Cover the wok for 1-2 minutes and cook the gravy on low flame.
15. Add some water if the gravy is too thick, and add the cooked mushrooms. Mix them well.
16. Garnish it with garam masala powder, dried fenugreek leaves, coriander leaves, and a dollop of fresh cream.
17. Mix them well, and your mushroom do pyaza is ready to serve.
Tips & Variations
- You can add coriander stems while cooking the gravy as it brings freshness and an earthy flavor to the meal.
- Remember to slice the mushrooms in half first, then clean and boil them. The mushrooms will be easily and efficiently cooked if you do that.
- You can also add some kalongi seeds with coriander and cumin seeds at the time of shallow frying the mushrooms. They are highly rich in protein and dietary fiber and add a herby flavor to the dish.
Serving Options
You can serve mushroom do pyaza in quite some ways.
I usually go with having chapatis with it, along with some pickle.
But it can be served as a snack or an appetizer at a party as well.
Pour cashew paste as a garnish instead of cream if you want to make it vegan.
How to Store
Transfer the mushroom do pyaza to an air-tight container and place it in the refrigerator for 3-4 days.
It is not recommended to freeze it as it can make the mushrooms mushy and somewhat smelly.
Why You’ll Love This Mushroom Do Pyaza
- It is extremely nourishing and full of vitamins and minerals.
- It is bursting with succulent flavor.
- It is rich in protein but low in calories.
- It is highly customizable and you can make it vegan too.
More Mushroom Recipes
Please rate and comment if you make this mushroom do pyaza recipe so I know how much you like it.
Mushroom Do Pyaza
Equipment
- Tablespoon/Ladle
- Wok:
- Pan
- Grinder:
- Strainer
Ingredients
For Boiling Mushrooms:
- 600 ml Water
- 400 g Mushroom (sliced)
- ¼ tsp Turmeric powder
For the Gravy:
- 2 tbsp Oil
- 2-3 Bay leaves
- 2 Green cardamom
- 1 Black cardamom
- 1 large Onion (sliced)
- 2 tsp Ginger-garlic paste
- 1 large Tomato (sliced)
- 7-8 Cashews (boiled)
- Salt to taste
- ¼ tsp Turmeric powder
- ¼ tsp Red chilli powder
- 250 ml Water
For Frying Mushrooms:
- 2 tbsp Oil
- ½ tsp Whole coriander seeds
- ½ tsp Cumin seeds
- 1 medium Onion (diced)
- Boiled Mushrooms
- Salt to taste
For Masala Mixture:
- 1 tbsp Oil
- 1 medium Onion (chopped)
- 1 medium Tomato (chopped)
- 100 ml Water
- ½ tsp Turmeric powder
- ½ tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tsp Cumin powder
For Mushroom do Pyaza:
- Masala mixture
- Gravy
- Cooked Mushrooms
- Water (optional)
- ½ tsp Garam masala powder
Garnishes:
- 1 tbsp Coriander leaves
- ¼ tsp Dried fenugreek leaves
- 1 tbsp Fresh cream
Instructions
- Boil water in a wok, and add turmeric powder, and mushrooms for 2-3 minutes till mushrooms get soft.
- Strain the water, and set the mushrooms aside for further use.
- Heat oil in a wok, and add bay leaves, and green and black cardamom. Let them crackle
- Add sliced onions, and ginger & garlic and stir them on high flame for 1 minute.
- Now add the sliced tomatoes, cashews, salt, turmeric powder, and red chili powder and stir on high flame till the tomatoes get mushy.
- Pour some water, saute, and cover the pan for 10-15 minutes on low flame. Keep stirring the mixture at regular intervals.
- Switch off the gas, take out the bay leaves, and black cardamom, and let it cool down before grinding them into a fine paste.
- Add whole coriander seeds, and cumin seeds in hot oil in another pan, stir, and let them crackle.
- Add diced onions, and cook them on high flame for 30 seconds. Add boiled mushrooms, and salt, and cook them on high flame for 1-2 minutes.
- Heat oil in a wok, add chopped onions, and saute till the moisture evaporates.
- Now add chopped tomatoes, and saute till the oil separates.
- Add some water for consistency, and turmeric powder, red chili powder, cumin powder, and coriander powder. Cook till the oil separates.
- Add the grinded onion-tomato paste into the mixture, and saute them constantly on high flame for 1 minute
- Cover the wok for 1-2 minutes and cook the gravy on low flame.
- Add some water if the gravy is too thick, and add the cooked mushrooms. Mix them well.
- Garnish it with garam masala powder, dried fenugreek leaves, coriander leaves, and a dollop of fresh cream.
- Mix them well, and your mushroom do pyaza is ready to serve.
Notes
- You can add coriander stems while cooking the gravy as it brings freshness and an earthy flavor to the meal.
- Remember to slice the mushrooms in half first, then clean and boil them. The mushrooms will be easily and efficiently cooked if you do that.
- You can also add some kalongi seeds with coriander and cumin seeds at the time of shallow frying the mushrooms. They are highly rich in protein and dietary fiber and add a herby flavor to the dish.
