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.
A classic North Indian flatbread, layered with ghee and pan-fried on a tawa until golden and flaky. This simple, versatile bread is the perfect partner for any curry, dal, or sabzi.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Mushroom Do Pyaza, Tawa Paratha and Kachumber Salad
Aromatic Mushroom Do Pyaza with warm Tawa Paratha and fresh salad. A fiber-rich, perfectly spiced soul-satisfying dinner!
This punjabi dish is perfect for dinner. With 457.48 calories and 15.260000000000002g 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.
233cal
8gprotein
44gcarbs
5gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Salt
1 tbsp Ghee (Melted, for the dough)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1 tsp of salt. Mix well.
Add 1 tbsp of melted ghee to the flour. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes to form a soft, smooth, and pliable dough. It should be firm but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2
Shape the Parathas (Triangle Method)
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized balls (pedas).
Take one dough ball and flatten it slightly. Dust it with dry atta and roll it into a circle about 4-5 inches in diameter.
Spread about 1/2 tsp of ghee evenly over the surface of the rolled circle.
Fold the circle in half to create a semi-circle. Spread another 1/2 tsp of ghee on the top surface of the semi-circle.
Fold the semi-circle in half again to form a triangle.
Gently press the triangle and dust it with dry atta. Roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Avoid pressing too hard to preserve the layers.
3
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
Flip the paratha using a spatula. Let it cook on the other side for about 1 minute until light brown spots appear.
Flip it again. Now, spread about 1/2 tsp of ghee on the top surface.
Flip one last time. The ghee-coated side is now facing down. Gently press the paratha with the back of a spatula, especially around the edges, to encourage it to puff up and cook evenly.
Spread another 1/2 tsp of ghee on the new top side. Cook for 30-45 seconds until both sides are golden brown and crispy.
Remove the paratha from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
4
Serve
Repeat the shaping and cooking process for all the remaining dough balls.
Serve the hot Tawa Parathas immediately with your favorite curry, dal, yogurt, or pickle.
