Mushroom Do Pyaza

  • Time
    30 mins
  • Servings
  • Nutrition
    150 Per Serving

Mushrooms were once considered a delicacy in India, only found in the foothills of Jammu and Kashmir and served during special functions. After mushroom cultivation began in the 1950s they grew in popularity and were incorporated into many traditional dishes throughout the nation.


Do Pyaza translates to “two onions,” hence in this dish mushrooms are cooked in double the amount of onions typically used. Since onions add sweetness they need to be balanced with something tart and sour like tomatoes. The resulting dish is a blast of flavors and textures and is sure to be a crowd pleaser.


Kitchen Tools

  • Large Pan
  • Small Pot
  • Oil
  • Salt



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Cut the mushrooms into halves or quarters. In a large pan over medium heat add 1 tablespoon cooking oil. Add the mushrooms to the pan and saute for 5 minutes on all sides until they are golden. Remove the mushrooms from the pan and set aside.

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In the same pan, add another teaspoon of oil and the cumin seeds. Toast for one minute. Add the onions, green chili, and the ginger-garlic paste. Cook for 10-15 minutes until the onions begin to caramelize and turn brown. Meanwhile make rice according to instructions.

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Stir in the coriander, garam masala, and turmeric powders. Add 1 teaspoon of salt and the chili powder to your spice preference and cook for 1 minute to release the aromas of the spice.

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Add the tomato paste, ¾ cup of water, and stir well. Cook for 5 minutes until sauce thickens. Meanwhile, wash and drain rice.

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Stir the mushroom back into the tomato onion sauce and cook for another 2-3 minutes until mushrooms are heated through. Add more salt if needed.

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Stir in dried fenugreek and remove Mushroom Do Pyaza from heat. Remove green chilies if you left them whole. Serve dish with hot rice and enjoy!

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