Mushroom Do Pyaza

mushroom-do-payaza
Ingredients (2–3 servings)

For Kadai Masala (roast & grind):

  • 250 g Button mushrooms (cleaned & halved/quartered)
  • 2 Large onions (1 finely chopped, 1 cut into petals/layers)
  • 2 Tomatoes (pureed or finely chopped)
  • 1–2 Green chilies (slit)
  • 1 tbsp Ginger-garlic paste
  • 2 tbsp Oil + 1 tbsp Ghee
  • ½ tsp Cumin seeds
  • Salt to taste
  • Fresh coriander (for garnish)

Spice Powders

  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • ½ tsp Kasuri methi (crushed, optional)

Whole Spices

  • 1 Bay leaf
  • 1-inch Cinnamon stick
  • 2 Green cardamoms
  • 3–4 Cloves
Method
  1. Prep Onions:
    • Slice one onion finely (for base).
    • Peel the second onion, cut into large petals (for the “do pyaza” effect).
  2. Cook Base:
    • Heat oil + ghee in a pan/kadai.
    • Add bay leaf, cinnamon, cardamom, and cloves. Let them crackle.
    • Add cumin seeds, then finely chopped onions. SautĂ© till golden brown.
  3. Masala:
    • Add ginger-garlic paste, fry till raw smell disappears.
    • Add tomato puree and cook until oil separates.
    • Add turmeric, red chili, coriander powder, and salt. Mix well.
  4. Add Mushrooms:
    • Add mushrooms and stir-fry on high flame for 2–3 minutes.
    • Add onion petals and green chilies. Cook for another 2–3 minutes.
  5. Finish:
    • Sprinkle garam masala & kasuri methi. Mix gently.
    • Simmer for 2 minutes (for semi-dry) or add ÂĽ cup water/cream for a gravy version.
  6. Garnish & Serve:
    • Garnish with fresh coriander.

🍴 Serving Suggestion

  • Serve hot with butter naan, tandoori roti, or jeera rice.