Mushroom Do Pyaza Restaurant style

Mushroom Do Pyaza, a semi dry gravy which is popular Indian dish and cooked with plenty of onions and basic masalas. The ingredients that we use inthis dish are easily available in day to day kitchen. Do pyaza means Double the amount of onions or the onions are added twice. This recipe is perfect for lunch box as it is healthy food. Mushroom Do Pyaza recipe is similar to the Bhindi Do Pyaza and Paneer Do Pyaza. Mushroom Do Pyaza goes well with naan, tandoori roti or chapati or goes with fried rice.

MUSHROOM DO PYAZA RESTAURANT STYLE

Tips

Adjust the spiciness of the dish by reducing red chilli powder.
You can also use thick and creamy curd which ensures the gravy to be rich and mild.

How to clean mushrooms before cooking

The first method of cleaning mushroom is quite simple.

Remove stem and It comes out very easily and take a little bit of mushroom skin peel it off like this.

As you knows mushroom grows on the earth, there will be all the dirty contents on top of the mushrooms gets sticky to the mushrooms so you have to sure that you removed all of that and does not go in your food. So, this is one really great way to clean mushroom. It is very easy as you had shown I didn’t require knife to peel the mushrooms and the stem do the same thing peeling the earthy content of the skin. As it comes out very easily. And gently rinse this and we are ready to use in food recipes.

Other mushroom recipes

Restaurant style mushroom masala Recipe- Indian Spicy Gravy Masala

Restaurant style matar mushroom

Recipe card for mushroom do pyaza restaurant style recipe:

MUSHROOM
DO PYAZA
RESTAURANT STYLE

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES

CUSINE: NORTH INDIAN
AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

Marinade and frying veggies and paneer

2 teaspoon oil

200 gm mushroom

2 medium size onion, sliced

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

½ teaspoon black pepper powder

½ teaspoon crushed kasuri methi (dry fenugreek leaves)

2 tablespoon whisked curd

Gravy Preparation

½ teaspoon caraway seeds (shahjeera)

½ inch ginger + 3 to 4 garlic - crushed to a paste in mortar-pestle or finely chopped

1 or 2 green chillies, finely chopped

2 large size onion, 11/2 onion- cut into squares and 1/2 onion- finely chopped

2 medium size tomato, grated

¼ teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon kashmiri red chilli powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 tablespoon fresh cream

1 teaspoon kasuri methi

2 tablespoon chopped coriander leaves for garnish

salt as required

INSTRUCTIONS:

Making Mushroom Do Pyaza

In a pan, heat 2 tablespoon oil.
Now, fry onion which have been cut into squares and keep it aside.
In the same sauce pan, add cumin seeds and let them crackle for a few seconds.
Now add chopped ginger, garlic and green chilli and mix well.
Saute until the smell of raw goes away.
Add finely chopped onion and mix well.
Saute chopped onions until translucent.
Now add grated tomato or tomato puree and mix well.
Add red chilli powder, turmeric powder and coriander powder and salt.
Saute till the oil starts to leave the sides of the paste.
On the other hand, chopped mushrooms and keep it aside.
After releasing oil from the sides, add mushrooms and salt.
Cook the mushrooms until the water is all evaporated.
Now, add onion chunks to the gravy and mix well.
Check for salt and add if required.
Cover the pan tightly with a lid. Cook for 5 minutes on a low to medium flame or until the curry becomes thick.
Add garam masala powder and kasuri methi to the gravy.
After 5 minutes, the curry will separate oil and also thicken. You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more.
Now, add fresh cream and mix well. Fresh cream is optional.
Serve paneer do pyaza with naan, tandoori roti or chapati or goes with fried rice.

How to make mushroom do pyaza restaurant style with step by step photo

Making Mushroom Do Pyaza

1. In a pan, heat 2 tablespoon oil.

2. Now, fry onion which have been cut into squares and keep it aside.

3. In the same sauce pan, add cumin seeds and let them crackle for a few seconds.

4. Now add chopped ginger, garlic and green chilli and mix well.

5. Saute until the smell of raw goes away.

6. Add finely chopped onion and mix well.

7. Saute chopped onions until translucent.

8. Now add grated tomato or tomato puree and mix well.

9. Add red chilli powder, turmeric powder and coriander powder and salt.

10. Saute till the oil starts to leave the sides of the paste.

11. On the other hand, chopped mushroom and keep it aside.

12. After releasing oil from sides, add chopped mushroom and salt.

13. Cook mushrooms until the water is all evaporated.

14. Now, add onion chunks to the gravy and mix well.

15. Check for salt and add if required.

16. Cover the pan tightly with a lid. Cook for 5 minutes on a low to medium flame or until the curry becomes thick and very little of it is left.

17. Add garam masala powder and kasuri methi to the gravy.

18. After 5 minutes, the curry will separate oil and also thicken. You can always add less or more water depending on how thick or thin you want the gravy.