A delicious North Indian semi-dry curry where succulent mushrooms are cooked with onions in two distinct ways. The combination of a rich, spiced onion-tomato base and crunchy onion petals gives this dish its unique texture and name.
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Mushroom Do Pyaza, Tandoori Roti and Onion Salad
Perfectly spiced Mushroom Do Pyaza with fresh Tandoori Roti and tangy onion salad. So aromatic and soul-satisfying!
This punjabi dish is perfect for dinner. With 551.35 calories and 15.31g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Curd (whisked, optional)
1 tsp Salt (or to taste)
0.25 cup Water (warm, as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté the Mushrooms
Heat 1 tablespoon of oil in a wide pan or kadai over medium-high heat.
Add the sliced mushrooms and sauté for 5-7 minutes. They will first release water and then start to turn golden brown.
Once browned, remove the mushrooms from the pan and set them aside. This step is key to preventing a watery curry.
2
Prepare the Onion-Tomato Masala
In the same pan, heat the remaining 2 tablespoons of oil over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 7-8 minutes, until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Cook the Gravy Base
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the masala.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute.
If using curd, ensure it's well-whisked. Add it to the pan and stir continuously for 2 minutes to prevent it from curdling.
4
Combine and Cook
Add the cubed onion petals to the masala. Sauté for 2-3 minutes until they are slightly tender but still retain a crunch.
Return the sautéed mushrooms to the pan and add salt. Mix everything gently to coat the mushrooms and onions with the masala.
If the mixture seems too dry, add up to 1/4 cup of warm water to achieve a semi-dry consistency.
5
Finish and Garnish
Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the flavors to meld together.
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the dish, along with the garam masala. Give it a final stir.
Garnish with freshly chopped coriander leaves and serve hot.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
