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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.
For 4 servings
Sauté the Mushrooms
Prepare the Onion-Tomato Masala
Cook the Gravy Base
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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 171.46 calories per serving with 4.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Cook
Finish and Garnish
To make this recipe vegan, simply omit the optional curd or replace it with a plant-based yogurt like coconut or almond yogurt.
For a richer, restaurant-style curry, add 2 tablespoons of heavy cream or cashew cream at the end of cooking.
Incorporate other vegetables like diced bell peppers (capsicum) along with the onion petals for added color and nutrition.
Replace the mushrooms with 250g of paneer cubes. Lightly pan-fry the paneer before adding it to the masala in step 4.
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
Mushrooms contain selenium, a powerful antioxidant that helps support the immune system and prevent damage to cells and tissues.
This dish is primarily vegetable-based, making it low in calories and a great choice for those managing their weight.
The spices used, such as cumin and coriander, along with the fiber from onions and mushrooms, can help promote healthy digestion.
'Do Pyaza' literally translates to 'two onions' or 'onions twice'. This refers to the technique of using onions in two different forms in the dish: finely chopped for the base gravy and larger petals or cubes added later for texture and a mild sweetness.
Yes, it is a relatively healthy dish. Mushrooms are low in calories and fat, and rich in vitamins and minerals. The dish is packed with vegetables and aromatic spices that have various health benefits. To make it healthier, you can reduce the amount of oil used.
One serving of Mushroom Do Pyaza contains approximately 150-180 calories, depending on the amount of oil and whether you include curd or cream.
Absolutely. The recipe is almost vegan by default. Just skip the optional curd, or for a creamy texture, use a plant-based yogurt or a tablespoon of cashew paste.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
This semi-dry curry pairs wonderfully with Indian flatbreads like roti, naan, or paratha. It also goes well with jeera rice and a side of raita.
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