Mushroom do pyaza recipe | How to make mushroom do pyaza

Mushroom do pyaza recipe is a scrumptious and comforting recipe for mushroom gravy Indian. It is a spicy, smooth, thick, flavoured mushroom masala curry. In this preparation, mushroom is cooked in onion-tomato-yogurt-based gravy with some spices and herbs. It is mostly relished with flatbread like roti, paratha, etc., or rice recipes like steamed rice, pulao, jeera rice, etc.

About the recipe
Health Benefits of Mushroom
Tips and Suggestions
How to make Mushroom do pyaza (step wise photos)
Recipe Card

According to historians, do pyaza dish was first invented when Mughal emperor Akbar Mullah Do Piaza accidentally added lots of onions to the dish. Then the recipe later developed in India, Pakistan, and many other countries. Now it has become a part of Mughal cuisine.

According to many people do pyaza recipes are prepared by using lots of Onions. In this recipe, two different textures of Onions are added at two different stages during the time of cooking. Hence, the dish is named “Do Pyaza”. This dish can be prepared with different key ingredients.

For non-veg recipes, it can be prepared with chicken, lamb, beef, or shrimp, and on the other hand veg recipes can be prepared with cottage cheese or with any vegetable like cauliflower, mushroom, baby corn etc.

Mushroom masala recipe is one of the most frequently prepared vegetarian Indian curry recipe in north India and it can be prepared in different ways. This simple mushroom recipe can be adopted into the regular diet without bothering about any health issues.

A mushroom recipe plays a vital role in vegan and vegetarian food. Mushroom is considered one of the most popular vegetables in vegan and vegetarian dishes. In India, there are different ranges of mushroom recipes Indian that are frequently prepared in almost every Indian restaurant and house which makes mushrooms an inimitable part of Indian cuisine.

Mushroom is a very versatile vegetable. It is tender in texture with a mild earthy flavour. It gets cooked very quickly. So, it is considered a perfect vegetable for busy working days. It is used in myriad recipes in different forms of cooking like baked, roasted, boiled, stir-fried, etc.

I am a die heart fan of mushrooms and can have them in any form. Whenever I go to any restaurant, I always make sure to order a mushroom recipe. For most vegetarians in India, other than Indian cottage cheese (paneer) and baby corn, mushrooms are widely popular in main courses as well as snacks.

Mushroom do pyaza is a very simple and easy recipe. It is prepared with very basic and regularly used ingredients in Indian cuisine. This spicy delight gets prepared very quickly without investing much time and effort. This curry is rich in texture and is overloaded with flavours which makes it one of the perfect mushroom gravy for chapathi.

Mushroom: The primary ingredient of the recipe which provides a base for it. I have used thinly sliced mushrooms for the recipe.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour to the curry.

Tomatoes: I have used tomato paste for the recipe. It gives a nice flavour, taste, and texture to the dish.

Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.

Yogurt: It adds a mild tangy taste to the gravy and enhances the flavour of the dish.

Whole spices: I have used cinnamon sticks, cardamom, cloves, and bay leaf for tempering. All the spices induce a nice flavour to the dish.

Kasuri methi aka dry fenugreek leaves: The addition of Kasuri methi adds a nice earthy flavor to the dish.

Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder. Each spice is equally important for the perfect flavor and taste of the mushroom do pyaza recipe.

Salt: The basic ingredient of any savory recipe which adds a salty taste to the dish.

Sugar: It is used to balance the tangy taste of yogurt and tomato.

Water: It is used to adjust the consistency of the gravy.

Oil: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavorless oil like vegetable oil, sunflower oil, rapeseed oil etc.

Mushroom do pyaza with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. Before directly jumping into the recipe, let me share a few interesting facts about mushrooms and the recipe.

• Mushrooms are rich in antioxidants.
• It is good for the heart and helps in maintaining a healthy blood pressure level.
• It contains a good amount of vitamin B and vitamin D.

• Don’t skip whole spices during the time of cooking the masala. It induces a nice aroma to the dish.
• Fry the onions and ginger-garlic properly before adding tomato chunks or else it won’t taste good.
• Always use yogurt at room temperature and whisk it thoroughly before cooking. It resists the yogurt to curdle and gives a smooth texture to the gravy.
• Don’t skip kasuri methi (dried fenugreek leaves) from the curry. It will give the exact restaurant-like flavour to the dish.
• You can adjust the amount of red chilli powder and green chillies, according to your own taste.

To prepare the mushroom do pyaza, first wash and cut all the veggies- mushroom, onion, ginger, garlic, coriander leaves and keep it ready to use.

In this mushroom recipe, I have used two different forms of Onions. As we know two different forms of onions are added to a do pyaza recipe. So, I cut some onions into chunks and separated their layers, and have also finely chopped the rest of the onions.

Add tomato chunks into the jar of a grinder and make a smooth paste of it. Keep it aside.

Then take yogurt into a bowl and add the ground spices – cumin powder, coriander powder, turmeric powder and chilli powder into it. Whisk the yogurt thoroughly with a fork and keep it aside.

Now put a pan on flame and allow it to become completely dry. Then add oil to the pan and once the oil is hot, add the onion chunks and fry them over medium flame for 5 minutes and kept them aside for later use.

Then in the same pan add some oil, if required, and then wait until the oil is hot. Add the whole spices cloves, cinnamon stick, cardamoms, bay leaf into the pan for tempering and allow them to crackle.

Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent. Add the ginger-garlic paste to the pan and cook it on low flame for another 2-3 minutes.

Add the tomato paste to the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.

Then add the yogurt mixture into the pan and give a nice mix. Cook it on low flame for another couple of minutes.

Now, add the sliced mushroom to the pan and give a nice mix. Cover the pan and cook it on low flame for another 9-10 minutes until the mushrooms shrink and release moisture. Stir in between.

Add the fried onions, green chillies into the pan and mix it. Then add salt, sugar and garam masala powder, one by one into the pan and mix it well.

Add water to the pan and stir it. Cover the pan and cook it over a high flame until the water starts boiling.

Then turn the flame low and add chopped coriander leaves, kasuri methi and mix them well. Switch off the flame and put the pan down.

Many mushroom recipes have already been shared in my previous posts. You can check a few of them like

Spicy mushroom curry
Mushroom potato curry
Matar mushroom
Chilli mushroom dry

..And Many more…

1 cup = 250 ml

• 400 grams Mushroom, sliced
• 1 large Onion, large chunks and separated
• 1 large Onion, finely chopped
• 2 Tomatoes, paste
• 1 tablespoon Ginger-Garlic paste
• 2-3 green Chillies
• 3 tablespoons Coriander leaves, finely chopped
• 2 inches Cinnamon stick (Dalchini)
• 3 Cardamoms (Elaichi)
• 3-4 Cloves (Laung)
• 1 Bay leaf (Tejpatta)
• ½ teaspoon Garam masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• 1 teaspoon Sugar
• Salt to taste
• 2 tablespoons Oil for cooking
• 1 cup Water for gravy

• ¼ cup Yogurt
• ¾ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder

1. Wash and cut all the veggies – mushroom, onion, ginger, garlic, coriander leaves and keep them ready to use.
2. Add the tomato chunks to a grinder jar and close the lid. Pulse it to a smooth paste and keep it aside.
3. On the other hand, take ¼ cup of yogurt into a bowl and add ¾ teaspoon of turmeric powder, 1 teaspoon of chilli powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder into it. Whisk the yogurt thoroughly with a fork. Make sure there are no lumps. Keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of oil to the pan.
5. Once the oil is hot, add the onion chunks to the pan and fry them over medium flame for 4-5 minutes. Strain the onions and keep them on a separate plate.
6. In the same pan, add oil if required and wait until the oil is hot. Add 1 bay leaf, 3-4 cloves, 2 inches cinnamon stick, 3 cardamoms into the pan for tempering and allow it to crackle.
7. Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
8. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes until the raw smell disappears.
9. Add the tomato paste (Step 2) into the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
10. Add the yogurt mixture (Step 3) into the pan and give a nice mix. Cook it on low flame for another couple of minutes.
11. Now, add the sliced mushroom to the pan and give a nice mix. Cover the pan and cook it on low flame for another 9-10 minutes until the mushrooms shrink and release moisture. Stir in between.
12. Add the fried onions, green chillies into the pan and mix it.
13. Add salt, 1 teaspoon of sugar, and ½ teaspoon of garam masala powder, one by one into the pan and mix it well.
14. Add 1 cup water to the pan and stir it. Cover the pan and cook it over a high flame until the water starts boiling.
15. Turn the flame low and add 3 tablespoons chopped coriander leaves, ½ tablespoon kasuri methi, and mix them well.
16. Switch off the flame and put the pan down.

Transfer the mushroom do pyaza into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Mushroom do pyaza recipe | How to make mushroom do pyaza

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 400 grams Mushroom, sliced
• 1 large Onion, large chunks and separated
• 1 large Onion, finely chopped
• 2 Tomatoes, paste
• 1 tablespoon Ginger-Garlic paste
• 2-3 green Chillies
• 3 tablespoons Coriander leaves, finely chopped
• 2 inches Cinnamon stick (Dalchini)
• 3 Cardamoms (Elaichi)
• 3-4 Cloves (Laung)
• 1 Bay leaf (Tejpatta)
• ½ teaspoon Garam masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• 1 teaspoon Sugar
• Salt to taste
• 2 tablespoons Oil for cooking
• 1 cup Water for gravy

For the yogurt mixture

• ¼ cup Yogurt
• ¾ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder

Instructions

1. Wash and cut all the veggies - mushroom, onion, ginger, garlic, coriander leaves and keep them ready to use.
2. Add the tomato chunks to a grinder jar and close the lid. Pulse it to a smooth paste and keep it aside.
3. On the other hand, take ¼ cup of yogurt into a bowl and add ¾ teaspoon of turmeric powder, 1 teaspoon of chilli powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder into it. Whisk the yogurt thoroughly with a fork. Make sure there are no lumps. Keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of oil to the pan.
5. Once the oil is hot, add the onion chunks to the pan and fry them over medium flame for 4-5 minutes. Strain the onions and keep them on a separate plate.
6. In the same pan, add oil if required and wait until the oil is hot. Add 1 bay leaf, 3-4 cloves, 2 inches cinnamon stick, 3 cardamoms into the pan for tempering and allow it to crackle.
7. Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
8. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes until the raw smell disappears.
9. Add the tomato paste (Step 2) into the pan and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
10. Add the yogurt mixture (Step 3) into the pan and give a nice mix. Cook it on low flame for another couple of minutes.
11. Now, add the sliced mushroom to the pan and give a nice mix. Cover the pan and cook it on low flame for another 9-10 minutes until the mushrooms shrink and release moisture. Stir in between.
12. Add the fried onions, green chillies into the pan and mix it.
13. Add salt, 1 teaspoon of sugar, and ½ teaspoon of garam masala powder, one by one into the pan and mix it well.
14. Add 1 cup water to the pan and stir it. Cover the pan and cook it over a high flame until the water starts boiling.
15. Turn the flame low and add 3 tablespoons chopped coriander leaves, ½ tablespoon kasuri methi, and mix them well.
16. Switch off the flame and put the pan down.