mushroom do pyaza recipe
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5 from 9 votes

Mushroom Do Pyaza

Mushroom do pyaza is button mushrooms cooked in a semi dry gravy of double the amount of onions.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: main course
Cuisine: north indian
Diet: vegetarian
Servings: 2
Calories: 274kcal
Author: Dassana Amit


  • 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



  • 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. 


  • You can add the spice powders less or more as per your preference.
  • This mushroom do pyaza recipe can be doubled.


Calories: 274kcal | Carbohydrates: 17g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 97mg | Potassium: 641mg | Fiber: 4g | Sugar: 9g | Vitamin A: 815IU | Vitamin C: 22.4mg | Calcium: 30mg | Iron: 1.4mg