Mushroom do pyaza recipe with step by step photos – button mushrooms cooked in a semi-dry gravy of double the amount of onions. A vegan recipe.
Do pyaza recipes are popular and there are many variations through which they can be made. I have already shared Paneer do pyaza and Bhindi do pyaza recipe.
The mushroom do pyaza recipe is very simple and does not require any special ingredients. The everyday ingredients that we use in Indian cooking is added in this recipe.
This tasty mushroom do pyaza is a semi-dry gravy and goes very well with chapatis or parathas. You can even pack it in tiffin box.
How to make mushroom do pyaza
Preparation
1. Peel and then rinse 2 large onions (200 grams). Chop one onion and if required some portion of the second onion, in one inch squares. You will need about ¾ cup onion squares.
2. Finely chop the remaining onion. You will need ½ cup finely chopped onions. Also finely chop 2 medium to large tomatoes (150 grams) and 200 grams button mushrooms (about 2 to 2.5 cups chopped mushrooms).
3. Heat 3 tablespoons oil in a kadai or pan. Add the onions which have been cut in 1 inch squares.
4. On a medium-low or medium flame, begin to saute the onions.
5. Stir at intervals while sautéing the onions.
6. Saute the onions till the edges turn golden.
7. Remove the onions with a slotted spoon and keep aside.
Making mushroom do pyaza
8. Lower the flame and in the same pan, add 1 small to medium tej patta (Indian bay leaf).
9. Then add ½ cup finely chopped onions.
10. Saute till the onions turn translucent or a light golden. then add ½ teaspoon ginger-garlic paste.
11. Mix well and saute till the raw aroma of ginger-garlic goes away.
12. Then add the finely chopped tomatoes.
13. Mix very well and sauté for a minute.
14. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder. Mix very well.
15. Saute the masala till the tomatoes soften and become mushy.
16. Add the chopped mushrooms and you will see oil releasing from the sides. also add salt as per taste.
17. Mix very well.
18. Begin to saute the mushrooms on a low to medium flame.
19. First the mushrooms would release water.
20. Continue to saute till the water dries up and the mushrooms are cooked. Then add the sautéed onion squares.
21. Mix very well.
22. Next add ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves and 1 to 2 green chilies (slit or sliced).
22. Mix very well and then switch off the flame.
23. Serve mushroom do pyaza hot or warm with chapatis or parathas. You can also serve it with bread or pav. Garnish with some coriander leaves while serving.
Few more Mushroom recipes
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Mushroom Do Pyaza
By Dassana Amit
Ingredients
- 200 grams mushrooms or about 2.5 cups chopped or sliced mushrooms
- 200 grams onions or 2 large onions or ¾ cup onions cut in one inch square and ½ cup finely chopped onions
- 150 grams tomatoes or 2 medium to large tomatoes or 1 cup finely chopped tomatoes
- 3 tablespoons oil
- 1 small to medium tej patta (indian bay leaf)
- 1 to 2 green chillies - slit or sliced
- ½ teaspoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon garam masala powder
- 3 tablespoons chopped coriander leaves (cilantro leaves)
- some coriander leaves for garnishing
- salt as required
Instructions
preparation
- Peel and then rinse 2 large onions (200 grams). Chop one onion and if required some portion of the second onion, in one inch squares. You will need ¾ cup onion squares.
- Finely chop the remaining onion. You will need ½ cup finely chopped onions.
- Also finely chop 2 medium to large tomatoes (150 grams) and 200 grams button mushrooms (about 2 to 2.5 cups chopped mushrooms).
making mushroom do pyaza
- Heat 3 tablespoons oil in a kadai or pan.
- Add the onions which have been cut into squares. On a medium-low or medium flame, begin to saute the onions.
- Stir at intervals while sautéing the onions. Saute the onions till the edges turn golden.
- Remove the onions with a slotted spoon and keep aside.
- Lower the flame and in the same pan, add 1 small to medium tej patta.
- Add ½ cup finely chopped onions and saute till translucent or till light golden.
- Then add ½ teaspoon ginger-garlic paste.
- Mix well and saute till the raw aroma of ginger-garlic goes away.
- Then add the finely chopped tomatoes. Mix very well and sauté for a minute.
- Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder. Mix very well.
- Saute the masala till the tomatoes soften and become mushy.
- Add the chopped mushrooms. Also add salt as per taste.
- Mix very well. Begin to saute the mushrooms on a low to medium flame.
- First the mushrooms would release water.
- Continue to saute till the water dries up and the mushrooms are cooked. Then add the sautéed onion squares. Mix very well.
- Next add ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves and 1 to 2 green chilies (slit or sliced).
- Mix very well and then switch off the flame.
- Serve mushroom do pyaza hot or warm with chapatis or parathas. You can also serve it with bread or pav. While serving garnish with some chopped coriander leaves.
Notes
- You can add the spice powders less or more as per your preference.
- This mushroom do pyaza recipe can be doubled.
Nutrition Info Approximate values
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Mushroom do piaza turned out superb.
thanks for the review and rating. glad to know.
A simple recipe but great in taste.the diced and sauteed onions really enhances the taste.thanks for sharing such recipes due to which we can have restaurant style food at home itself.
thanks a lot winnie. glad to know that you liked the recipe. sometimes simple recipes are tasty. here the onions give a lot of flavor and depth to the dish. thanks again and happy cooking.
“Green chilies” like mild bell pepper or hot smaller type?
Green chillies like Anaheim pepper or serrano pepper. Thai chillies can also be added but then add in very less quantities. The recipe is not spicy and green chillies are added only for a bit of heat and spiciness.
I’ve just made this as an 11pm snack- delicious! Thanks for the recipe!
This recipe seemed to be lipsmacking. I tried it but it turned out to be a bit soggy and mushy. It didn’t come out to be in a snacky form like shown in your pics. Plz share how should I get this texture & taste?
prabhat, when cooking mushrooms they have to be cooked till all the water is evaporated. then after the water is evaporated then continue to saute (bhunao) for some minutes till the mixture becomes slightly dry. basically this recipe is a not a dry recipe as tomatoes are used and there will be some mushiness. you can skip tomatoes next time and then the recipe will be dry. then you can even saute the mushrooms till they become slightly crispy and light golden. hope this helps.