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Mushroom Do Pyaza

Mushroom Do Pyaza is a delightful and hearty vegan dish that combines the earthy flavors of mushrooms with a rich and aromatic spice blend. This recipe features a creamy coconut milk base, making it both satisfying and entirely plant-based. Perfect for a comforting meal, it’s easy to prepare and packed with flavors that will appeal to everyone.
The curry’s vibrant colors and enticing aromas make it a feast for the senses, and its versatility ensures it can be enjoyed with rice, naan, or any type of bread. This mushroom curry is not only delicious but also a nutritious option that highlights the natural goodness of its ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 4 People
Calories 120 kcal

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

1. Adjust Spice Levels: Feel free to tweak the spices according to your taste preferences.
2. Fried Onions: Make sure to fry the onions until golden for the best flavor.
3. Mushroom Size: Cut mushrooms into evenly sized quarters to ensure even cooking.
4. Coconut Milk: Use full-fat coconut milk for a richer, creamier texture.
5. Garnish Options: Experiment with different garnishes like fresh herbs or nuts to add variety.
* Calories per serving are approximate
Keyword mushroom curries, mushroom recipes