Mushroom Do Pyaza

Ingredients

• 500g (1.1 lb) mushrooms, sliced 500g (1.1 lb) mushrooms, sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 16g, 6g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add sliced onions and sauté until golden brown.
3. 3.
   Add ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
4. 4.
   Add turmeric powder, red chili powder, and coriander powder. Mix well.
5. 5.
   Add chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Stir in tomato paste and cook for another 2 minutes.
7. 7.
   Add sliced mushrooms and mix well to coat them with the spices.
8. 8.
   Cover the pan and let the mushrooms cook for about 5 minutes, or until they release their moisture.
9. 9.
   Uncover the pan and cook for another 5 minutes, allowing the excess moisture to evaporate.
10. 10.
    Sprinkle garam masala and lemon juice over the mushrooms. Mix well.
11. 11.
    Cook for an additional 2 minutes to let the flavors meld together.
12. 12.
    Garnish with fresh cilantro leaves.
13. 13.
    Serve hot with steamed rice or Indian bread.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and slice them evenly for even cooking.
• Onions — Slice the onions thinly to achieve a nice texture in the dish.
• Tomatoes — Use ripe tomatoes for the best flavor. Finely chop them to ensure they cook down properly in the gravy.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish will enhance their aroma.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Add a dollop of yogurt on top of the Mushroom Do Pyaza to balance the flavors and add a creamy element.
• If you prefer a thicker gravy, you can add a tablespoon of cashew paste or coconut milk.
• Experiment with different types of mushrooms, such as button mushrooms, cremini mushrooms, or shiitake mushrooms, to vary the flavors and textures.
• To make the dish more aromatic, sprinkle some kasuri methi (dried fenugreek leaves) on top before serving.

Serving advice

Serve Mushroom Do Pyaza hot with steamed basmati rice or your favorite Indian bread, such as naan or roti. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Present the Mushroom Do Pyaza in a shallow serving dish, allowing the vibrant colors of the mushrooms and onions to shine through. Sprinkle some additional garam masala on top for an extra touch of aroma and visual appeal.