MUSHROOM DO PYAZA

Mushroom Do Pyaza is a simple recipe made predominantly of Mushrooms and onions. At our home, I make it frequently to go with Rotis or pulav. Well, this dish is usually semi-dry but I prefer it with a little gravy, so you will find that my recipe is a little different from the other Mushroom Do Pyaz recipes. That said, it still is a very simple one. I have just included 2 ingredients that make it a little creamy.

Mushrooms by nature are a little bland so making this dish with a little gravy gives some texture and flavour to the dish. Even though the Mushrooms are bland they blend really well in Indian gravies and spices. Especially in this recipe of Mushroom Do Pyaza, you will see how surprisingly yummy they can be.

This recipe gets its name "Do Pyaza" from a cooking technique that requires adding Onion in two different stages. 

While you are here please check out my other recipes like Mixed Vegetable Curry, 

Kadai Paneer, Stuffed Mushroom Tikka, Arbi Masala, Matar Paneer, 

Lauki Kaddu Ke kofte,  Chakki ki Shak, Kathrikai Masala Kuzhambu, Kadai Paneer Gravy, Miloni Baby Corn and Bell Peppers, and more.

         PREP TIME: 15                                              COOK TIME: 15 Mins

      TOTAL TIME: 30 Mins                                     COURSE:  MAIN

     CUISINE: NORTH INDIAN                                SERVINGS: 6

     AUTHOR: Rajni Ram

Ingredients:

Mushrooms 200 gm chopped in 4 lengthwise

Capsicum 1 medium chopped

Onion 2 medium chopped into petals

Besan/gram flour 2 tbsp

Tomato puree 1/2 cup

Cream 2 tsp

Curd 1/2 cup

Cumin seeds 1 tsp

Coriander powder 2 tsp

fennel powder 1 tsp

Red chilli powder 1 tsp (1/2 tsp if sensitive to spice)

salt as required

turmeric powder 1/2 tsp

Directions:

Dry roast the gram flour until light brown and a nice aroma emanates. Cool the roasted flour. Now in the blender put in half the amount of chopped onions and the roasted gram flour and blend to a smooth paste. Now add the tomato puree to this onion- gram flour paste and blend again. Add the curd to the paste and blend it again. So now you will have a smooth puree of onion, roasted gram flour, tomato puree, and curd. Keep this aside and heat oil in a Karahi. When the oil is hot drop in the onion petals and saute them until light brown. Now add the Capsicum cubes and continue to saute for 1 to 2 minutes until a light brown tint appears. Remove them on to a plate. Now to the same kadai add the mushrooms and saute on high flame, until all the moisture escapes and it becomes dry. (refer picture).  Remember to saute all these vegetables over a high flame or else they will start releasing moisture. Transfer the sauteed vegetables to a separate plate/vessel. Now in the same Kadai pour some more oil and heat it. Put in the cumin seeds and as they splutter add in the puree from the blender jar and stir continuously for a minute so that it doesn't stick to the pan/karahi. Now add the coriander powder, followed by red chilli powder and turmeric powder and salt, and stir nicely. Let it cook for 2 minutes on medium flame. Now add the sauteed vegetables to the sauce and cook for 2 minutes. Add the cream and stir constantly for 30 seconds so that it doesn't split. Now put off the flame and add Garam Masala powder if you prefer. Garnish with chopped coriander leaves and its ready to relish. Happy cooking, Enjoy, and Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all the ingredients. Chop the mushrooms in 4, Chop the opinion into petals, and the capsicum to cubes. Dry roast the gram flour, puree the tomatoes.

In addition to the above vegetables, Red Bell peppers/ capsicum and green peas can also be added. However, these are optional and hence have not been mentioned in ingredients.

2. In a blender put in half the amount of chopped onions and the roasted gram flour and blend to a paste. Add the tomato puree and blend again. Now add the cuts and blend once again. You should have a smooth puree of all the above ingredients now. Set it aside.

3. In a pan/Karahi heat, some oil and saute the onion for 1 minute or until it gets a light brown colour, on high flame. Add the Capsicum and continue to saute until they get a light brown tint on them. Remove them on to a plate. Now to the same kadai add the mushrooms and saute on high flame, until all the moisture escapes and it becomes dry. (refer picture).

 Sauteed vegetables

4. In the same Pan/karahi Take some more oil and heat. Add the cumin seeds and when they splutter pour the prepared paste into it and stir continuously for a minute. 

5. Add the salt, coriander powder, fennel powder, red chilli powder, and turmeric powder, stir and cook for 2 minutes on medium flame. Add little water if the sauce is too thick. Now add the sauteed vegetables and cook for another 2 minutes. If adding green peas, cook them and add at this stage.

6. Finally, add the cream and stir nicely and put off the flame. Add garam masala powder. Garnish with coriander leaves and the Mushroom Do Pyaza is ready to serve.

NOTES:

1. Always saute vegetables such as onions, capsicum, mushroom, etc on high flame or they release a lot of moisture. Mushrooms should be added at the end as they don't withstand too much heat and become limp quickly.

2. You can add more cream if you prefer.

3. You can add or skip Garam masala powder if you prefer. 

This is my meal with Mushroom Do Pyaza. I served it with Warqi Parathas and Mango Chundo. 

  If you tried this recipe and liked it please comment below. I would love to hear from you.

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