Friday, 20 April 2018

Mushroom Do pyaza | Easy Mushroom Dopyaza recipe


Are you a mushroom lover? I am and that too an ardent one. That's why you can see many mushroom recipes here :) Deeps is not a big fan and Dhruv is an occasional eater. But that doesn't stop me from buying and making them. i do prepare for myself once in a month or so ;) So today's recipe is an easy do pyaza preparation using mushrooms. do pyaza as you know is nothing but using onions twice in the recipe.. Like do (two) pyaz (onions).. This is a simple preparation and makes a wholesome meal with some phulkas.. An easy to go option for making lunch box recipes that look healthy as well as cute and filled :) So the mushroom fans, do try out and let me know :) 


Preparation Time : 10 minutes

Cooking Time : 30 minutes


Serves : 3-4 persons 


I Used:


Mushroom - 200 gm
Oil - 3 tbsp
Onion - 1 medium sized - cubed
Onion - 1 ½ medium sized - chopped finely
Tomato - 1 medium sized - chopped finely
Ginger-Garlic paste - 1 tbsp
Green Chilly - 2 nos
Turmeric powder - ¼ tsp
Red Chilly powder - ½ tsp
Coriander powder - ½ tsp
Cumin powder - ½ tsp
Garam masala - ½ tsp
Coriander leaves - To Garnish
Salt - As Needed


The Way:


1. Clean the mushrooms by removing the skin (refer here) and slice them up. Chop 1 big sized onion (I used 1½ medium sized onion) and cut into cubes another medium sized onion. Chop finely 1 medium sized tomato and keep aside

2. Heat 1 tbsp oil in a pan. Add the cubed onions and saute them till they turn slightly golden. Do not brown them. Once done, remove and keep them aside


3. Now add the remaining 2 tbsp oil. When it turns hot, add the chopped onions and slit green chillies along with some salt and saute 

4. When they turn translucent add the ginger-garlic paste and saute for 4-5 minutes till the raw smell goes off and the onions slowly start to change colour

5. Now add all the dry masala powders - red chilly, coriander, turmeric, cumin and garam masala. Give a nice stir. Saute for another 3-4 minutes and allow the raw smell of the masalas to go off. Take care not to burn them and keep sauteeing occasionally


6. Then add the chopped tomatoes and saute. The tomatoes should turn soft and mushy

7. Finally add the sliced mushrooms and give a gentle stir. Now cover the pan and cook the mushrooms till done. Do not add water. Mushrooms release water when they are covered and cooked. So that will be sufficient for them to get cooked 


8. Now when the mushrooms are cooked, there can be some water left in the pan. If then keep the lid open and allow the water to evaporate and the gravy to become dry

9. When done, add the sauteed cubed onions and coriander leaves and give a nice stir. Switch off flame and serve with some hot phulkas !


Cheers,
Chitz

1 comment:

Thank you for stopping by !! I am really happy that you take time to let me know how you feel :-)