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.
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Aromatic, perfectly spiced Mushroom Do Pyaza with warm garlic naan - pure comfort food for your soul!
This mughlai dish is perfect for lunch. With 567.55 calories and 13.260000000000002g 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.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
