Introduction
Mushroom Do Pyaza is flavorful and delicious featuring mushrooms cooked in a richly spiced tomato-onion gravy. This vegan curry combines aromatic spices and coconut milk to create a creamy and mildly spicy sauce that perfectly complements the mushrooms. This is a popular dish in Indian cuisine. If you like mushrooms, this dish is for you!
I add coconut milk for lush creaminess, making it a delightful vegan option that doesn’t compromise on taste.
Why I Love Making Mushroom Do Pyaza
I love making Mushroom Do Pyaza because it’s a versatile and satisfying dish that can be enjoyed by everyone, including those following a vegan diet. The mushrooms absorb the rich flavors of the spices, creating a deliciously umami-packed meal. It’s a fantastic way to use simple ingredients to create something comforting and special.
The recipe is straightforward, making it perfect for both busy weeknights and leisurely weekend cooking. The vibrant colors and enticing aromas make the cooking process enjoyable and the result incredibly rewarding.
Try my other Vegan Mushroom Curries
How I Cook Mushroom Do Pyaza
I start by preparing a smooth onion-tomato paste, which forms the flavorful base of the curry. After chopping the mushrooms into quarters and the onion into small pieces, I fry the onions in oil until they’re golden brown and fragrant. This adds a wonderful depth of flavor.
Next, I sauté whole spices in additional oil to release their essential oils, creating a warm aromatic base. Adding the onion-tomato paste and ginger garlic paste, I let the mixture cook until it thickens and the oil separates. I then stir in the ground spices and add the mushrooms, cooking them with a bit of water until tender.
Finally, I finish the curry with coconut milk for creaminess and add the previously fried onions for extra flavor. Garnishing with fresh cilantro and optional toppings like extra coconut milk or fried onions completes the dish, making it a delicious, satisfying, and vegan meal.
Mushroom Do Pyaza
Equipment
- 1 Set of Measuring Spoons
- 1 Cutting Boards and Knives
- 1 Wok or wide pan
- 1 One Set of measuring cups
Ingredients
Main Ingredients:
- 1 Pound Mushrooms
- 2 Tablespoons Oil
- 1 Large onion, Layers separated
- 1 Medium onion (for sauce) roughly chopped for sauce
- 2 Tomatoes medium roughly chopped for sauce
- ¼ cup Coconut Milk
- ⅓ cup Fresh Chopped Cilantro
- 1 tsp Salt or to taste
- 1 tbsp Ginger Garlic Paste
- ½ cup water
Whole Spices:
- 1 tsp Cumin Seeds
- 2 Green Cardamoms
- 2 Cinnamon Stick
- 2 Cloves
- 2 Bay Leaves
Ground Spices:
- 1 tsp Paprika or Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Garam Masala
- 1 tbsp Kasoori Methi Dried Fenugreek Leaves
Optional Garnishes:
- Extra Coconut Milk
- Fried Onions
- Sauteed Cashews
Instructions
Prepare Onion-Tomato Paste:
- Blend one onion and two tomatoes to make a paste. Set aside.
Prepare Mushrooms and Onions:
- Chop mushrooms into quarters. Set aside
- Chop one large onion into quarters, then chop each quarter into halves and separate the layers.
Fry Onions:
- Heat 2 tablespoons of oil in a pan.
- Add the prepared onion pieces and fry on high heat for a few minutes until golden. Remove and set aside.
Sauté Whole Spices:
- In the same pan, heat another 2 tablespoons of oil.
- Add the whole spices (cumin seeds, cardamoms, cinnamon stick, cloves, and bay leaves).
- Sauté until fragrant.
Add Onion-Tomato Paste:
- Add the blended onion-tomato mixture to the pan.
- Sauté for a few minutes until the oil begins to separate from the mixture.
Add Ginger Garlic Paste:
- Add 1 teaspoon of ginger garlic paste.
- Sauté for another minute.
Add Ground Spices:
- Add ground spices (paprika or chili powder, turmeric powder, garam masala, and kasoori methi).
- Stir to combine.
Add Mushrooms:
- Add the mushroom quarters.
- Pour in 1/2 cup of water and add salt.
- Cook covered on low heat for 7 to 10 minutes until mushrooms are tender.
Finish with Coconut Milk:
- Remove the cover, add coconut milk, and mix well.
- Add the previously fried onions.
- Cook for an additional minute.
Garnish:
- Top with fresh chopped cilantro.
- Optionally, garnish with extra coconut milk, fried onions, or sauteed cashews.
Video
Notes
Reasons to Love Mushroom Do Pyaza
1. Rich and Flavorful: The blend of spices and coconut milk creates a rich, aromatic sauce.
2. Vegan-Friendly: The recipe is fully plant-based, making it suitable for vegans.
3. Comforting: Perfect for a cozy meal, especially in colder weather.
4. Nutritious: Mushrooms are low in calories and packed with nutrients like vitamin D and antioxidants.
5. Quick and Easy: The recipe is straightforward and doesn’t require complex techniques.
Other Vegan Curries you might like:
Lasooni Palak (Garlicy Spinach Curry)
Achari Baingan Aloo Recipe(Spicy Eggplant and Potatoes)
Vegan Matar Aloo with Kaju (Potatoes with Peas and Cashews)
Aloo Palak Subzi (Spinach with Potatoes Curry)
Mushroom Curry Cooking Tips and Techniques
1. Use Fresh Mushrooms: Fresh mushrooms have a better texture and flavor compared to canned ones.
2. Don’t Rush the Sautéing: Take your time when sautéing onions and spices to develop deeper flavors.
3. Adjust Spices to Taste: Customize the level of heat and spice according to your preference.
4. Let the Curry Simmer: Allowing the curry to simmer helps the flavors meld together.
5. Use Quality Coconut Milk: Full-fat coconut milk gives a richer, creamier texture.
High Protein Vegan Recipe:
Rice with Chickpeas ( Chana pulao)
Vegan Chana Sag( Spinach with Chickpeas)
Instant Pot Punjabi Rajma Masala
Vegan Chole Chana Masala Recipe
Instant Pot Palak Dal( Dal with Spinach)
Why You Should Try This Mushroom Curry Recipe
This Mushroom Do Pyaza recipe is a fantastic choice for anyone seeking a flavorful and satisfying vegan meal. It’s entirely plant-based, so it’s perfect for those following a vegan diet without sacrificing taste or richness. The coconut milk adds a creamy texture that enhances the curry’s depth, while the mushrooms offer essential nutrients like vitamin D and antioxidants. This dish is not only hearty and comforting but also easy to prepare and customize, making it an excellent option for both everyday meals and special occasions.
Try these Quick Vegan Curry Sauces:
(FAQs) Frequently Asked Questions about Mushroom Do Pyaza
Q: How do I store leftover mushroom curry?
A: Store leftover curry in an airtight container in the refrigerator for up to 3-4 days.
Q: Can we make this curry ahead of time?
A: Yes, you can make the curry ahead of time. Store it in the refrigerator and reheat before serving.
Q: I don’t eat onions and garlic. Can I make this without them?
A: Yes, you can omit onions and garlic. You can add any vegetable like bell peppers or peas instead of onions. While making the base instead of onion, blend 1 cup fresh celery pieces with tomatoes and use only ginger paste instead of ginger garlic paste
Q: Can I use different vegetables in this curry? A: Yes, you can substitute mushrooms with other vegetables like potatoes, peas, or bell peppers.
Q: Is this curry spicy? A: The level of spiciness can be adjusted based on your preference by modifying the amount of paprika or chili powder.
Q: Can I use low-fat coconut milk? A: Yes, you can use low-fat coconut milk, though it may be less creamy.
Q: How can I thicken the curry if it’s too watery? A: Simmer the curry uncovered to reduce excess liquid, or add a thickening agent like cornstarch mixed with water.
