Mushroom Do Pyaza

Mushrooms are high in antioxidants and are good for cell health and immune system. Low in calories and fat and rich in minerals and vitamins, including copper, potassium, magnesium, zinc and a number of B vitamins . You can make number of dishes out of this super vegetable. Today's dish is Mushroom do pyaza. It is a main course dish. Sauted mushrooms with thick onion tomato gravy is sumptuous with chapatis and Naan. Serve them along With dal,  raita and the meal is complete for lunch or dinner.

We Need

• 200 gm button Mushrooms

• 3 medium onions

• 6 cloves Garlic Cloves

• 2 " Piece of Ginger 

• 2 medium Tomatoes

• 1 Tbsp Cumin seeds

• 1 Tbsp Turmeric Powder

• ½  Tsp Red Chilli Powder

• 1 Tsp Kashmiri Red chilli powder. 

• 1 Tbsp Dried Fenugreek leaves. 

• 1 Tsp garam masala

• 2 Tbsp Curd. 

• 4 Tbsp Cooking Oil

• Salt to taste

• 1 Medium Capsicum

• 2 Green Cardamom

• 3 Cloves

• 1" Piece Cinnamon

Here We Go

1. There is a lot of dust in the mushrooms so wash them thoroughly. Put them in a big bowl and add water and rub them lightly to remove all dust. Wash them two three times or till the water runs clear. After that Put them in a strainer and keep aside. 

2. Roughly chop garlic, ginger, 2 onions and Tomatoes. Cut 1 onion in cubes for later use. 

3. Heat a pan. When heated add 2 Tbsp of oil in it. In the hot oil, add cardamom, cumin, cloves and cinnamon.

   

4. When the whole masalas start splattering, add garlic and ginger. Saute it for a minute and then add onions. 

   

5. When onions become translucent , add tomatoes. Also add turmeric powder, red chilli powder and salt. When tomatoes are softened add 1 cup of water and cover the pan with a lid. Keep the flame on low and let it simmer for 5 minutes. 

   
   
   
   

6. After the masala is cooled, add it to the mixer jar and grind to a paste. Keep aside. 

7. Again heat a pan and take 1 Tbsp of oil. When heated add mushroom. Saute them on high flame till there is no moisture left in the mushroom. Don't overcook the mushroom. Take these out of the pan and keep aside for later use. 

   

8. In the same pan take 1 Tbsp of oil and when oil is heated add cubes of onions and capsicum. Saute them till the onions become translucent. Retain their Crunchiness. Keep aside. 

   

9. Heat 1 Tbsp oil in the same pan and add 1 Tsp of Kashmiri Red chilli powder, kasuri methi ( dried fenugreek leaves) and masala paste. Saute it for 2 minutes and add 1 cup of water. Cover the pan and let the gravy simmer for 5 minutes to infuse all flavours. 

   
   

10. Add Beaten curd and mushroom to the gravy. Mix well and let it simmer for 5 minutes on low flame with lid on. 

    
    

11. Add the sauteed onions and capsicum to the gravy. Mix well and keep on flame for another two minutes.Sprinkle 1 Tsp of garam masala. 

    

12. Switch off the flame and serve hot with chapati, paratha or naan. 

Tips

Mushrooms should not be soaked in water otherwise it will absorb lot of water. 

Avoid overcooking mushrooms as it makes them leathery in taste.