Mushroom Do Pyaza
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Sauté the Mushrooms
- b.Heat 1 tablespoon of oil in a wide pan or kadai over medium-high heat.
- c.Add the sliced mushrooms and sauté for 5-7 minutes. They will first release water and then start to turn golden brown.
- d.Once browned, remove the mushrooms from the pan and set them aside. This step is key to preventing a watery curry.
- 2
Step 2
- a.Prepare the Onion-Tomato Masala
- b.In the same pan, heat the remaining 2 tablespoons of oil over medium heat.
- c.Add the cumin seeds and let them splutter for about 30 seconds.
- d.Add the finely chopped onions and sauté for 7-8 minutes, until they are soft and golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Gravy Base
- b.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.
- c.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute.
- d.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
Step 4
- a.Combine and Cook
- b.Add the cubed onion petals to the masala. Sauté for 2-3 minutes until they are slightly tender but still retain a crunch.
- c.Return the sautéed mushrooms to the pan and add salt. Mix everything gently to coat the mushrooms and onions with the masala.
- d.If the mixture seems too dry, add up to 1/4 cup of warm water to achieve a semi-dry consistency.
- 5
Step 5
- a.Finish and Garnish
- b.Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the flavors to meld together.
- c.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.
- d.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sautéing mushrooms separately is crucial for a good texture and prevents a watery curry.
- 2Don't overcook the cubed onion petals; they should remain slightly crunchy to provide the characteristic 'do pyaza' texture.
- 3For a richer, creamier gravy, you can add 1 tablespoon of cashew paste along with the tomato puree.
- 4Always add yogurt on low heat and stir continuously to prevent it from splitting.
- 5Crush the kasuri methi between your palms before adding it to the dish to release its maximum aroma.
- 6Using a mix of mushrooms like cremini and shiitake can add more depth of flavor.
Adapt it for your goals.
Vegan
To make this recipe vegan, simply omit the optional curd or replace it with a plant-based yogurt like coconut or almond yogurt.
Creamier VersionCreamier Version
For a richer, restaurant-style curry, add 2 tablespoons of heavy cream or cashew cream at the end of cooking.
Add VegetablesAdd Vegetables
Incorporate other vegetables like diced bell peppers (capsicum) along with the onion petals for added color and nutrition.
Paneer Do PyazaPaneer Do Pyaza
Replace the mushrooms with 250g of paneer cubes. Lightly pan-fry the paneer before adding it to the masala in step 4.
Why this is on our healthy list.
Rich in B Vitamins
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.
Supports Immune Function
Mushrooms contain selenium, a powerful antioxidant that helps support the immune system and prevent damage to cells and tissues.
Low in Calories
This dish is primarily vegetable-based, making it low in calories and a great choice for those managing their weight.
Aids Digestion
The spices used, such as cumin and coriander, along with the fiber from onions and mushrooms, can help promote healthy digestion.
Frequently asked questions
'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.