Mushroom Do Pyaza Recipe

‘Do Pyaza’ is a type of creamy South-Asian gravy that is less water and more spice. The somewhat dry masala gravy is named so because of the cooking technique, which requires adding onion to the gravy twice – both at different stages – while cooking the dish. The curry is popular in parts of India, Pakistan, and even some regions in Bangladesh. And the best part is that just about any vegetable and/or meat can blend in perfectly with the do pyaza gravy and taste delicious. One such blend is the mushroom do pyaza.

Mushroom may be a very continental ingredient, but it is pleasantly surprising to see how well the edible fungi gels with Indian spices. Mushroom do pyaza is not the only example to prove this. There are a number of other gravies like matar mushroom, kadhai mushroom, palak mushroom, methi mushroom, and more. Follow this recipe to get an idea of the awesomeness that we’re talking about.

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Mushroom Do Pyaza Recipe

A rich Indian gravy with mushroom.

Votes: 2
Rating: 4
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Prep Time

10 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 200 g button mushrooms halved
• 1 medium onion chopped
• 1 medium onion diced
• 2 tbsp Oil
• 3-4 garlic cloves chopped
• 2 small tomatoes chopped
• tsp ½Garam Masala
• tsp ½red chili powder
• tsp ¼Turmeric Powder
• 1 tsp Cumin-coriander powder
• 1 ½ tbsp. fresh cream
• 2 slit green chilies for garnish
• Few sprigs of coriander leaves for garnish

Prep Time 10 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 200 g button mushrooms halved 1 medium onion chopped 1 medium onion diced 2 tbsp Oil 3-4 garlic cloves chopped 2 small tomatoes chopped tsp ½Garam Masala tsp ½red chili powder tsp ¼Turmeric Powder 1 tsp Cumin-coriander powder 1 ½ tbsp. fresh cream 2 slit green chilies for garnish Few sprigs of coriander leaves for garnish

Votes: 2 Rating: 4 You: Rate this recipe!

Instructions

1. Heat oil in a non-stick pan.
2. Grind half chopped onion and garlic in a mixer with a little water if required, to get a fine paste. Add this paste to the pan and sauté for a minute.
3. Add the tomatoes and cook till tomatoes are soft.
4. Add garam masala powder, red chili powder, turmeric powder and cumin-coriander powder, salt and mix well. Cook on high heat.
5. Now add mushrooms and diced onion and mix well. Sprinkle a little water, cover and cook for two to three minutes.
6. Finally add the cream, mix well and remove from heat.
7. Transfer into a serving bowl, garnish with slit green chilies and fresh coriander sprigs.
8. Serve hot.

Feature Image: Aromatic Cooking