Mushroom Do Pyaza Recipe – Sharmis Passion

Mushroom Do Pyaza is a flavourful, flavourful semi-gravy made by cooking mushrooms in onion tomato based curry. Mushroom Do Pyaaz is nothing but mushroom with double the amount of onions. Learn how to make Mushroom Do Pyaza with step by step pictures.

I received a request from a reader to make mushroom and pyaz, so I searched for the recipe on Google. Mushroom Do Pyaza is a semi gravy side dish suitable with Pulao/Jeera rice or even plain Basmati rice, don’t forget to combine with Phulka, perfect combo!

About Mushroom Do Pyaza

‘Mushroom Do Pyaza’ means mushroom with double the quantity of onion. This easy mushroom curry can be made in just 30 minutes. It can be made semi gravy or dry as per your choice.

Other popular variations of this dish are Paneer Do Pyaza, Chicken Do Pyaza and Bhindi Do Pyaza. I love all Pyaza recipes, roasted onion with spices gives it a unique taste.

In Hindi ‘Do’ means two and Pyaza means onion, hence Do Pyaza means two-three quantities of onion. This means this dish has twice the amount of onions as mushrooms, so if you have 1 cup of mushrooms, add 2 cups of onions.

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Mushroom Do Pyaaz Ingredients

• mushroom – Select fresh white button mushrooms.
• Onion – Use big onion by cutting it thinly.
• Tomato Grind the tomatoes and make a fine puree and use it.
• spice powder – Red chilli powder, coriander powder, cumin powder and garam masala powder are used here.
• ginger garlic paste -Ginger garlic paste is used for taste.
• coriander leaves – In the last step, coriander leaves are added for decoration.

How to make Mushroom Do Pyaza step by step

1.Clean the mushrooms and cut each mushroom into 3-4 slices. Peel the onion and cut it in half. Further cut the slices lengthwise, unfold the layers and keep aside. Grind the tomatoes and make a fine puree, keep aside.

2. Heat oil in a pan – add cumin seeds and cardamom and let it splutter. -Add ginger garlic paste and onion and fry until it turns light brown. Then add tomato puree along with red chili powder, cumin powder, garam masala powder and coriander powder.

3. Mix well and fry until the raw smell of tomatoes goes away. Then add mushrooms, fry on high flame for 2 minutes, some water will be left, then sprinkle some more water and cover and cook for 3-5 minutes.

4.Finally add fresh cream, let it boil for a minute. Finally garnish with coriander leaves and close.

Serve with hot rice or roti!

Expert Tips

• You can skip the cream and add ¼ cup milk.
• You can also fry some onion in oil until it turns brown and add it at the last step.
• Adjust the spice level as per your preference as I found mine to be a little less spicy.

serving and storage

Mushroom Do Pyaza can be served hot with rice, roti etc. I served it with jeera rice and dal, definitely a comforting combination. This curry keeps well in the refrigerator for 2 days, reheat and serve.

If you have any further questions about this Mushroom Do Pyaza Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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