Annapurna: Restaurant Style Mushroom Do Pyaza Recipe / Khumb Do Pyaza

Mushroom Do Pyaza is a popular North Indian Vegetarian dish with white Button Mushrooms and Onions as key ingredients. It is a vegetarian semi-dry dish cooked with lots of Onions (double the quantity of Mushrooms) and is a wonderful variant to the other Do Pyaza dishes like Bhindi Do Pyaza and Paneer Do Pyaza. The earthy flavors and meaty texture of mushrooms complement very well with the mildly sweet taste of caramelized onions in this dish. Mushroom Do Pyaza makes a delicious side dish to any North Indian meal and pairs well with flatbreads like naan, chapati, phulka or paratha. Goes well in the Lunch Box as well.

A more about Do Pyaza or Dopiaza dish:

Do Pyaza or Dopiaza is a onion based dish. In this, the quantity of onions used is usually double or more than the star ingredient. As mentioned above, the word Do pyaza translates to 2 onions and the dish gets the name with the fact that onions are used twice( at 2 stages) in cooking the dish. Once at the beginning when finely chopped onions are stir-fried and cooked with the main ingredient of the dish and spices and the second time at the end of the preparation where shallow fried cubed onions are used as garnish.

Do Pyaza can be cooked both as a vegetarian or non-vegetarian dish. In the non-veg category, the dish usually contains a meat, usually chicken, beef, mutton, lamb or shrimp. Mushrooms, Paneer, Okra are preferred key ingredients in the vegetarian version of Do pyaza.

According to the legend the dish was created when a courtier of Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, Pakistan, and many other countries around the world and became a staple of Mughal Cuisine Source

Have you every tried recreating restaurant style dishes at home ? We love to dine out occasionally and enjoy the food that is served at restaurants. I enjoying experimenting the dishes that I have tasted in some restaurant or at a dhaba or at weddings and loved the flavors of it. I tasted Mushroom do Pyaza 6 years back for the first time at a restaurant in Gurgaon, and instantly fell in love with the dish. Everything we visited that restaurant, this dish was sure to be on our menu..the following week I would try recreating the dish at home and after several attempts of trial and errors , I can proudly say that , my version tastes very much like the one that was served there at the restaurant.

Recreating restaurant style dishes at home was also the theme on our Facebook gourmet group, Shhhhhh Cooking Secretly Challenge for the month of February. The theme was suggested by Aruna. If you are a fan of Do Pyaza dishes like us, you would love to try out her Paneer Do Pyaza recipe as well. Participating members exchange a pair of secret ingredients with their assigned partners for the theme. My partner was Preethi di and she gave me Bay leaf and Cashews as my secret ingredients and i made this delightful Restaurant style Mushroom Do Pyaza. In return, i gave her Onion and chaat masala and she made lipsmacking Boondi masala using it.

Short Video Recipe for Restaurant style Mushroom Do Pyaza

Dietary Notes: This Mushroom Do Pyaza is

Vegetarian Side Dish
Vegan
Gluten-free
Restaurant-style
Semi-dry creamy dish
Goes well in Lunch Box
Kid Friendly
Pairs well with Indian flat-bread
Easy to make
Super delicious

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

250 grams white Button Mushrooms
7-8 medium Onions
3 medium Onions
2-3 green chilies, slit
1 inch ginger
4-5 garlic cloves
3-4 tablespoon Oil
10-12 Cashewnuts
2 teaspoon melon seeds
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
1/2 teaspoon roasted cumin powder
1 teaspoon Kasuri methi
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
Salt to taste

Method:

Thoroughly wash the mushrooms under running water. Pat them dry using a clean and dry kitchen towel. Chop each mushroom into 2 pieces. We will be keeping big chunks as mushrooms shrink on cooking.
Peel, wash and chop 3 onions into cubes and separate the petals. Peel, wash and finely chop the remaining 4 onions.
Puree the washed and roughly chopped tomatoes in a blender without adding any water.
Coarsely grind the ginger and garlic. Slit the green chilies.
Soak cashews and melon seeds in hot water for 10 minutes, grind to a smooth paste and keep ready.
Heat a pan on medium flame. Add 1 tablespoon of oil to it. Add cubed onions (petals separated) to it and fry the onions for 1-2 minutes on medium to high flame. Remove the caramelized onions on to a plate, add slit green chilies to the same pan, fry the chilies and keep aside.
Next add the mushrooms to the pan and stir fry for 2-3 minutes. Remove and keep aside.
To the same pan add remaining 2 tablespoon oil and add whole spices, cumin seeds, bay leaf, cinnamon stick, cardamom and cloves. Allow the spices to sizzle in the oil for few seconds.
Next, add ginger-garlic paste and saute for few seconds. Add finely chopped onions and stir fry until they turn translucent.
Add tomato puree to it and allow the gravy base to cover cook for 2-3 minutes or until you see oil separating.
Lower the flame and add dry spice powders, turmeric powder, red chili powder, cumin powder, coriander powder. Give it a good mix. Stir-fry the spices for few seconds on medium flame.
Add the cashew melon paste and little water to the gravy to adjust the desired consistency. Give a good stir and cook for 1-2 minutes.
Add shallow fried mushrooms to it. Saute the mushrooms in the gravy base for 1-2 minutes or until they are cooked.
Lastly add caramelized onions, crushed kasuri methi and garam masala and cook the curry for last 1 minute and put off the flame.
Serve the healthy and delicious restaurant style Mushroom Do Pyaza with any flatbread of your choice like naan, chapati or paratha and enjoy a flavorful treat with your loved ones!

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

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