Mushrooms with double the onions and double the fun! Mushroom do pyaza is a delicious twist to your everyday mushroom curry and needs just under 30 minutes to prepare!!!
Lately, I have been on a mushroom cooking spree. From using mushrooms only as toppings previously to a wide range of mushroom delicacies I make now, I have come a long way. And it doesn't hurt that everyone in the family loves mushrooms from mushroom masala curry to mushroom korma to mushroom fried rice.
The other day I had a box of mushrooms lying in the refrigerator and wanted to try something new that's not a curry. Bang came the thought of mushroom do pyaza as I love all the do pyaza recipes like bhindi do pyaza, paneer do pyaza, and malai do pyaza (Do pyaza literally translates to double the onions as "do" means two and "pyaza" refers to onions). I served it with paratha and everybody relished it to the core and it's one of our new favorite ways to enjoy mushrooms now.
This recipe is quite simple and is all done in one pot. The semi-dry curry is the perfect balance of umami, spicy, and savory. The mushrooms soak it all up beautifully and are incredibly juicy and flavorful. I added red bell pepper for a nice crunch and freshness, but you can absolutely use green or any other color pepper, or you can simply skip if you wish. It's a very flexible recipe that delivers big on flavors.
This mushroom do pyaza recipe would make for an amazing plant-based meal when you are craving something hearty and comforting to go with your bread that is healthy too!!
What to serve with Mushroom do pyaza?
Mushroom do pyaza is a semi-dry curry and pairs well with any Indian bread like roti, paratha, naan, tandoori roti, and even rice. You can also serve it as a side dish along with dal and rice.
Ingredients
To make this delicious recipe, you need to gather these ingredients!!
- Mushrooms - I have used white button mushrooms. Simply rinse, pat dry and slice the mushrooms.
- Onions - The recipe calls for tons of onions cut in two different sizes.
- Other aromatics - bay leaf, cinnamon, ginger, garlic, green chili, and tomatoes.
- Bell Pepper - I used red bell pepper, you can use any color variety that you have on hand.
- Spices - cumin seeds, red chili powder, coriander powder, ground cumin, turmeric powder, fennel powder (optional), garam masala or kitchen king masala (I used MDH brand Kitchen King masala)
- Garnishes - cilantro.
- Oil
- Salt
How to make Mushroom do pyaza?
Mushroom do pyaza is such an effortless recipe. Just follow these steps, and you will have a tasty meal in no time!!
- Prep the veggies - Cut the onions and the rest of the veggies. Blitz the tomatoes with ginger and green chili to a purée.
- Sauté diced onions and red peppers in the Instant Pot till brown around the edges. Remove and set aside.
- Prepare the gravy - Cook the gravy made from chopped onions, tomatoes, aromatics, and spices in the Instant Pot on Sauté mode.
- Pressure-cook - Stir in the sliced mushrooms along with water and pressure-cook.
- Simmer the curry - Stir in the browned onions and peppers. Let the curry simmer on Low for a few minutes.
- Serve - Garnish with cilantro and serve with any flatbread or rice!!
This Mushroom do pyaza -
- makes for a quick and easy everyday meal.
- is vegan and gluten-free.
- pairs well with flatbread or rice.
- is hearty and flavorful.
- deliciously spicy with umami flavors.
- yummy and made with clean ingredients.
- low-fat and low-carb dish.
I hope you give this mushroom do pyaza a try and enjoy it as much as we do!!!
Ingredients
- 10oz white button mushrooms, sliced
- 1.5 cups onion, diced into 1" squares
- 1 cup onion, finely chopped
- 1 cup red bell pepper, diced into 1" cubes
- 2 medium tomatoes, chopped
- 4 cloves garlic, minced
- ½" ginger, chopped
- 1 thai chili, chopped
- 1 bay leaf
- 1 cinnamon stick
- ½ teaspoon cumin seeds
- 1 teaspoon red chili powder (or paprika)
- 1 teaspoon coriander powder
- ½ teaspoon roasted ground cumin
- ½ teaspoon garam masala or Kitchen King Masala
- ½ teaspoon fennel powder (optional)
- ¼ teaspoon turmeric powder
- ⅓ cup water
- 3 tablespoons olive oil, divided
- salt to taste
Instructions
- In a blender, purée the tomatoes along with ginger and green chili.
- Turn Instant Pot to Sauté mode. Once it displays HOT, add 1 tablespoon oil and diced onions. Cook for a couple of minutes.
- Add bell pepper and stir-fry for another 3-4 minutes or until onions and peppers are light brown around the edges.
- Remove the onions and peppers with a slotted spoon and keep them aside.
- Add the remaining oil. Once HOT, tip in the bay leaf, cumin seeds and cinnamon stick. Let them sizzle for about 30 seconds.
- Add garlic and chopped onions. Keep stirring until onions turn golden brown, about 4-5 minutes.
- Now add tomato purée and sauté for another 2 minutes.
- Mix in all the dry spices - chili powder, coriander powder, turmeric, garam masala or Kitchen King masala (I used Kitchen king masala), fennel powder (if using) and salt. Cook till the oil leaves the sides.
- Scrape the bottom making sure nothing is stuck. Splash a little water if need be to loosen any bits and pieces.
- Then add water and sliced mushrooms. Give it a good stir and close the lid.
- Cancel Sauté mode. Change it to MANUAL and cook on High Pressure for 4 minutes.
- Once the Instant Pot beeps, do a quick pressure release.
- Finally, stir in the sautéed onions and bell peppers that were kept aside. Turn on the Sauté mode again and let it simmer on low for another 2-3 minutes till the curry is semi-dry.
- Garnish with cilantro and serve hot with any flatbread or rice. Enjoy!!
Stovetop
- Follow the above instructions till step 8 if making in a pan.
- Then add water and sliced mushrooms. Give it a good stir and cook covered on medium-low flame for 7-8 minutes or until done.
- Finally, stir in the sautéed onions and bell peppers that were kept aside. Cook for another3-4 minutes. Adjust the consistency if needed (This is a semi-dry dish, add a couple of tablespoons of water if the gravy has dried up)
- Garnish with cilantro and serve hot with any flatbread or rice. Enjoy!!
Recipe Notes
- You can adjust the spice level as per your taste. Skip green chili for less heat.
- Do not compromise on the amount of onions used as that's the star ingredient here.
- Don't leave mushrooms soaking in water as they tend to absorb water pretty quickly. Just rinse and wipe them with a damp cloth while prepping.
- Leftovers can be stored in the refrigerator for up to 4-5 days!!!
