mushroom do pyaza restaurant style | mushroom do pyaza | khumb do pyaza recipe

11 Dec mushroom do pyaza restaurant style | mushroom do pyaza | khumb do pyaza recipe

Last Updated on May 3, 2021 by blessmyfoodbypayal

mushroom do pyaza restaurant style | mushroom do pyaza | khumb do pyaza recipe with step wise pictorial and video method.

WHAT IS MUSHROOM DO PYAZA?

Vegan and Glutenfree, mushroom do pyaza is an amazing dish being loved in North India and is being eaten as a sabji with chapati in general.

This is a semi thick (cooked) vegetable/sabji being made with mushrooms and good quantity of onions.

‘Do’ in the name of the recipe is a Hindi word which means ‘Two’ and ‘Pyaza’ i.e. pyaz means ‘Onion’. Earlier we used to think that in this recipe, only two onions are to be added and not beyond that, comewhatmay. Lol.

Later found that in this recipe you have to add the onions in the double quantity, that is why it is named as mushroom ‘do’ pyaza.

we have cherished this amazing recipe in the hotels and restaurants many a times and realized on minute observation that not only onion is there in the double quantity, but also onion cut into two different shapes is there.

so on the basis of the feedback received from one of the chef in a restaurant here, this recipe is developed. hope you will love it as we did.

SERVING SUGGESTIONS 

This recipe goes well with indian flatbread popularly called by the name roti, chapati or fulka.

However you can cherish it with paratha or naan also.

Pair it with anything you like and it makes a perfect to pack in lunch box.

ALSO SEE

• Mushroom Duplex
• Lehsuni palak (Spinach cooked with garlic and spices)
• baingan ka bharta (Smoked eggplant curry)
• Muli ki sabzi (indian vegan radish recipe)

Stepwise pictorial recipe of mushroom do pyaza restaurant style

Firstly prepare the ingredients:-

1. To make this recipe, you need to cut onion (pyaz) in 2 different shapes.
   Firstly cut onion into 1 inch squares which should come to about 3/4 cup. Keep them aside.
   Then cut more onions which should be finely chopped and must come to 1/2 cup.
2. Wash and cut the mushrooms into desired size preferably into two halves
3. Either make puree out of tomatoes or grate them so that their flush is grated and their skin remains in your hands at the end.
4. Grate ginger and garlic also, if you aren’t using ginger garlic paste.
5. If you don’t have cumin powder, then slightly dry roast cumin seeds on hot tawa and crush them. Likewise already get ready coriander power from coriander seeds, if you don’t have coriander powder.
6. Pluck and roughly chop coriander leaves for garnishing.

Let’s begin with the process…

1. Add oil in a pan and let it turn hot.
2. Add onions which are cut into 1 inch squares.
3. Stir fry them until onion turns translucent.
4. Take the fried onions out of the pan and keep them aside.
5. Now add bay leaf and grated ginger & garlic and saute till they turn slightly brown. Instead you can add ginger garlic paste too.
6. Also add green chilli and saute for couple of seconds only.
7. Add roughly chopped onion and cook till slightly brown.
8. Add tomatoes and cook till they start leaving the sides of the pan and also releasing oil.
9. Now add red chilli powder, turmeric powder. Stir.
10. Add asafoetida (read note below), red chilli powder, turmeric powder, dry fennugreek leaves, cumin powder, coriander powder and garam masala. Mix well.
11. Time to add mushrooms and give them a good mix.
12. Add salt and mix it well.
13. Pour water and cover the pan with a lid for 8 – 10 minutes on low flame until mushrooms turn soft.
14. When the mushrooms are cooked and water is dried up, add those onions which were fried at the beginning.
15. Mushroom do pyaza restaurant style is ready. Add coriander leaves directly in the pan or garnish mushroom do pyaza while in the serving tray.

Serve hot

NOTE

1. You can skip asafoetida if don’t have the glutenfree one. However those who are not gluten intolrant may add it.
2. You can add cream at the end, but it is purely optional.

Mushroom do pyaza restaurant style – recipe card

mushroom do pyaza restaurant style | mushroom do pyaza | khumb do pyaza recipe

blessmyfoodbypayal

Mushroom do pyaza is a semi thick sabji being made with mushrooms and good quantity of onions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• 200 grams Mushrooms
• 4-5 Onion medium sized
• 2 Tomatoes medium sized
• 1/4 tsp Ginger grated
• 1/4 tsp Garlic grated
• 1/8 tsp Asafoetida / hing (glutenfree)
• 1/2 tsp Red chilli Powder
• 1/2 tsp Turmeric powder
• 1 Green chilly
• 1 Bay leaf / tej patta
• 1/2 tsp Coriander Powder
• 1/2 tsp Cumin powder
• 1/2 tsp Garam masala
• 3 tbsp Oil
• Salt as required
• 1/4 cup Water
• Coriander leaves for garnishing
• 1/2 tsp dry fennugreek leaves/kasuri methi optional

Instructions

 

Firstly prepare the ingredients:-

• To make mushroom do pyaza, you need to cut onion (pyaz) in 2 different shapes.
• Firstly cut onion into 1 inch squares which should come to about 3/4 cup. Keep them aside.
• Then cut more onions which should be finely chopped and must come to 1/2 cup.
• Wash and cut the mushrooms into desired size preferably into two halves.
• Either make puree out of tomatoes or grate them so that their flush is grated and their skin remains in your hands at the end.
• Grate ginger and garlic also, if you aren't using ginger garlic paste.
• If you don't have cumin powder, then slightly dry roast cumin seeds on hot tawa and crush them. Likewise already get ready coriander power from coriander seeds, if you don't have coriander powder.
• Pluck and roughly chop coriander leaves for garnishing.

Now begin with the process...

• Add oil in a pan and let it turn hot.
• Add onions which are cut into 1 inch squares.
• Stir fry them until onion turns translucent.
• Take the fried onions out of the pan and keep them aside.
• Now add bay leaf and grated ginger & garlic and saute till they turn slightly brown. Instead you can add ginger garlic paste too.
• Also add green chilli and saute for couple of seconds only.
• Add roughly chopped onion and cook till slightly brown.
• Add tomatoes and cook till they start leaving the sides of the pan and also releasing oil.
• Now add red chilli powder, turmeric powder. Stir.
• Add asafoetida (read note below), red chilli powder, turmeric powder, dry fennugreek leaves, cumin powder, coriander powder and garam masala. Mix well.
• Timeto add mushrooms and give them a good mix.
• Add salt and mix it well.
• Pour water and cover the pan with a lid for 8 - 10 minutes on low flame until mushrooms turn soft.
• When the mushrooms are cooked and water is dried up, add those onions which were fried at the beginning.
• Mushroom do pyaza restaurant style is ready. Add coriander leaves directly in the pan or garnish mushroom do pyaza while in the serving tray.
• Serve hot

Notes

1. You can skip asafoetida if don't have the glutenfree one. However those who are not gluten intolrant may add it.
2. You can add cream at the end, but it is purely optional.

Keyword mushroom, mushroom do pyaza

Feel Free To Ask Queries, If Any…

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA