Mushroom-do-Pyaza

Mushroom-do-Pyaza

Mushrooms are my favorite. I can have them in any form- soup, starter or a curry. For me this protein packed food is a must have in winters. Earlier the season of mushroom used to last only for a short duration in winters only. But thanks to latest technology, now mushrooms are grown throughout the year in small, medium or large farms. So people like me who are crazy about mushrooms can have it whenever they feel like. But these taste best during winters only. So my whole quota of mushroom I fulfill by including it in one or the other form in my diet during winters.

One of my favorite mushroom recipe is ‘Mushroom Do Pyaza’. Whenever we go out for dinner, this is the one dish I never forget to order. It is so called as the quantity of onions used in this dish is double the regular quantity. It is very easy to make and can be made in a jiffy. Mushrooms cooked in aromatic spices make it such a special dish that when you are going to present it on dining table, it makes the meal special.

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Stepwise Recipe of Mushroom-Do-Pyaza

Wash mushrooms 2-3 times so that no traces of dust remains. Trim the ends of the stalk and cut mushrooms into 4 pieces.

mushroom

Peel the skin of onions. grind one onion to make paste and cut the other onion into cubes. Separate the layers of onion pieces.

Wash and grind tomatoes to a fine puree and keep aside. Make a paste of ginger and garlic. Cut capsicum into cubes. Assemble all the spices.

Take 2 tablespoons of oil in a pan and heat it. Add cumin seeds and fry for few seconds. As soon as these start spluttering, add cubed onion pieces and saute these till these turn a bit pinkish. Add onion paste and saute further for 1-2 minutes.

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Add ginger garlic paste and fry further for few minutes till raw smell of garlic goes away.

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Add tomato puree and cubed capsicum and fry it till  the mixture becomes a bit thicker.

Add mushrooms and all the spices i.e. cumin powder, coriander powder, red chilli powder, turmeric powder, garam masala and mix well to coat mushroom pieces with masala.

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Sprinkle water and cook covered on low flame for 5-6 minutes. Mushrooms themselves contain lot of moisture so get cooked very easily in their moisture only. So there is no need to add water.

After about 5 minute, remove the lid, add salt, chopped coriander leaves and lemon juice and mix well. Cook for another 1-2 minutes uncovered so that salt gets absorbed.

mushroom-do-pyaza

Garnish with coriander leaves and serve hot as a starter or as a side dish with chapatis, parantha or steamed rice and dal.

recipe of mushroom-do-pyaza


Prep Time: 15 min                  Cooking Time: 20 min                   Serves: 4


Mushroom-do-Pyaza Ingredients

Mushrooms200 grams
Onion1 medium, ground to paste
Onion1 large, cut into cubes
Tomatoes3, pureed
Ginger garlic paste2 tablespoons
Green chili2, chopped finely
Capsicum1 medium, cut into cubes
Oil 2 tablespoons
Cumin seeds1 teaspoon
Cumin powder1/2 teaspoon
Coriander powder2 teaspoon
Red chili powder1 teaspoon
Garam Masala1/2 teaspoon
Turmeric powder1/4 teaspoon
Salt to taste
Lemon juice1 tablespoon

Method:

  1. Wash and cut mushrooms into 4 pieces.
  2. Peel the skin of onions. grind one onion to make paste and cut the other onion into cubes. Separate the layers of onion pieces.
  3. Wash and grind tomatoes to a fine puree and keep aside. Make a paste of ginger and garlic. Cut capsicum into cubes. Assemble all the spices.
  4. Take 2 tablespoons of oil in a pan and heat it. Add cumin seeds and fry for few seconds. As soon as these start spluttering, add cubed onion pieces and saute these till these turn a bit pinkish. Add onion paste and saute further for 1-2 minutes.
  5. Add ginger garlic paste and fry further for few minutes till raw smell of garlic goes away.
  6. Add tomato puree and cubed capsicum and fry it till  the mixture becomes a bit thicker.
  7. Add mushrooms and all the spices and mix well to coat mushroom pieces with masala.
  8. Sprinkle water and cook covered on low flame for 5-6 minutes.
  9. Add salt, chopped coriander leaves and lemon juice and mix well. Cook for another 1-2 minutes uncovered so that salt gets absorbed.
  10. Garnish with coriander leaves and serve hot as a starter or as a side dish with chapatis, parantha or steamed rice and dal.
 

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