📝 About This Recipe
Mushroom Do Pyaza is a celebrated North Indian classic where 'Do Pyaza' literally translates to 'onions twice,' referring to the two distinct stages and styles in which onions are added to the dish. This recipe features succulent button mushrooms bathed in a luscious, semi-dry tomato gravy, elevated by the crunch of petal-shaped onions and the warmth of aromatic garam masala. It is a sophisticated vegetarian masterpiece that perfectly balances sweet, savory, and spicy notes, making it a favorite in dhabas and fine-dining restaurants alike.
🥗 Ingredients
The Mushrooms
- 400 grams White Button Mushrooms (cleaned and halved or quartered depending on size)
The Two Styles of Onions
- 2 medium Red Onions (finely chopped for the base gravy)
- 1 large Red Onion (cut into 1-inch petals/cubes for the final stage)
Aromatics and Base
- 2 medium Tomatoes (pureed or very finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best flavor)
- 2-3 pieces Green Chilies (slit lengthwise)
- 3 tablespoons Oil or Ghee (ghee provides a richer, traditional taste)
Spices and Seasoning
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1.5 teaspoons Coriander Powder
- 1/2 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- to taste Salt
Finishing Touches
- 2 tablespoons Fresh Cilantro (chopped)
- 1-2 tablespoons Heavy Cream (optional, for a restaurant-style finish)
👨🍳 Instructions
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1
Heat 1 tablespoon of oil or ghee in a wide pan over medium-high heat. Add the onion petals and a pinch of salt. Sauté for 2 minutes until they turn translucent but still retain a crunch. Remove and set aside.
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2
In the same pan, add the mushrooms. Sauté on high heat for 3-4 minutes. Mushrooms will release water; continue cooking until the water evaporates and they turn slightly golden. Remove and set aside with the onion petals.
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3
Add the remaining 2 tablespoons of oil/ghee to the pan. Once hot, add the cumin seeds and let them sizzle for 10 seconds until aromatic.
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4
Add the finely chopped onions. Sauté over medium heat for 6-8 minutes, stirring occasionally, until they turn a deep golden brown. This is crucial for the depth of the gravy.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of garlic disappears.
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6
Add the tomato puree and a pinch of salt. Cook for 5 minutes, or until the oil starts to separate from the sides of the masala base.
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7
Lower the heat and add the turmeric, coriander powder, and Kashmiri red chili powder. Mix well and cook for 1 minute. Add a splash of water if the spices seem to be burning.
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8
Incorporate the sautéed mushrooms and the onion petals back into the pan. Toss gently to coat them thoroughly with the spiced masala.
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9
Add about 1/2 cup of warm water (adjust for desired consistency). Cover with a lid and simmer on low heat for 4-5 minutes to allow the mushrooms to absorb the flavors.
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10
Remove the lid. Sprinkle the garam masala and the crushed kasuri methi over the curry. Stir gently.
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11
If using, drizzle the heavy cream over the top and stir for 30 seconds to create a silky texture.
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12
Garnish with fresh cilantro and turn off the heat. Let the dish rest for 2 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always sauté mushrooms on high heat to prevent them from becoming rubbery and to ensure they brown beautifully. Don't overcook the onion petals in the first step; they should provide a structural contrast to the soft mushrooms. For a vegan version, use a neutral vegetable oil instead of ghee and skip the heavy cream or use cashew cream. If the gravy is too tart from the tomatoes, a tiny pinch of sugar can help balance the acidity perfectly. Freshly crushed ginger and garlic always yield a more vibrant flavor than bottled pastes.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Tandoori Roti for a classic experience. Pairs exceptionally well with Jeera Rice (Cumin Rice) or a simple vegetable Pulao. Serve alongside a cooling Cucumber Raita to balance the warm spices of the curry. Accompany with a fresh kachumber salad (diced onions, tomatoes, and cucumbers with lime). A crisp lager or a glass of chilled salted Lassi makes for a refreshing beverage pairing.