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mushroom do pyaza

Mushroom Do Pyaza

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Indian
Servings 4
Calories 175 kcal

Equipment

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.
 
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.

Nutrition

Calories: 175kcal
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