Mushroom Do Pyaza | Khumb Do Pyaza | Mushroom and Onions curry | Restaurant Style mushroom Do Pyaza Recipe | How to make mushroom do pyaza with step by step instructions

Vegan and gluten free Mushroom Do Pyaza | Khumb Do Pyaza | Mushroom and Onions curry is restaurant style delicious, aromatic Indian style, semi thick curry cooked with button mushrooms and double the amount of onions.

Make this easy recipe under 30 minutes with simple to find ingredients.

This recipe is –

1. Easy to make
2. Gluten Free and vegan
3. Restaurant-Style
4. Gets ready under 30 minutes

Do check out the blog for more restaurant style recipes –

Restaurant style paneer masala

Chicken awadh

Paneer Jalfrezi

Sirke wale pyaz/ vinegar onions

Gobhi aloo/Cauliflower and potatoes

Masoor dal tadka

Mushroom Do Pyaza | Khumb Do Pyaza | Mushroom and Onions curry, what exactly is ‘Do Pyaza’

Here Do translates to two and Pyaza means Onion in Hindi language.

The name ‘Mushroom Do Pyaza’ essentially came from the onion that is used twice in 2 different ways in this recipe. Once in the diced form and other in finely chopped form.

There are few more recipes that are prepared this way with double the onion, like ‘Paneer Do Pyaza’ and  ‘Bhindi Do Pyaza’.

Mushroom Do Pyaza | Khumb Do Pyaza | Mushroom and Onions curry, with a twist

It is believed that Akbar Mullah Do Piaza, an advisor of Mughal emperor Akbar who created this dish Do pyaza or do piaza is named after him.

Though the original version is always made with meat, the vegetarian version is made with paneer, aloo/potatoes or bhindi/Lady finger.

The original Mughlai recipe used lot of onions and did not use any tomatoes instead curd was used to balance the flavors.

In addition to that, my version is not authentic do pyaza but a restaurant style mushroom do pyaza recipe, where I have used tomatoes instead of curd.

To make this recipe, I have used 2 types of onions and used them twice to make this recipe. Small onions or shallots were used for garnishing, whereas to make curry finely chopped onions were used.

If you don’t find shallots, you can use regular red onions, just cube them and use.

How to serve Mushroom Do Pyaza | Khumb Do Pyaza | Mushroom and Onions curry

This mushroom curry pairs best with Indian breads like Paratha, Chapati or Phulka. It is also wonderful lunch box option.

Serve the Mushroom Do Pyaza Recipe with Cucumber peanut raita and Sprouted moong/green gram salad to make it a complete meal.

Method to make Mushroom Do Pyaza | Khumb Do Pyaza | Mushroom and Onions curry

Firstly wipe button mushrooms with wet cloth or wash them under running water to remove dust and grime.

Immediately keep it wrapped in a kitchen towel to soak extra moisture. After a while, chop it into thick pieces. Keep it aside.

Heat 1 tsp oil in a pan.
Add the cubed onions, on a medium heat, begin to saute the onions. At this stage add salt and keep sauteing it until it turn light golden.

Remove the onions with a slotted spoon and transfer on a plate to be added later in the curry.

Lower the heat and in the same pan, add remaining oil. Add 1 tej patta, finely chopped onions and saute until  translucent.

Then add minced ginger, garlic and chilies. Mix well and saute for some seconds until the raw aroma goes away.

After that, add turmeric powder, coriander powder, red chilli powder and salt to taste. Mix well.

Next, add the grated tomatoes. Mix very well and saute for few minutes or until the tomatoes are very well incorporated.

If the masala ingredients start sticking to the pan, add few spoons of water. Mix, de glaze and add the chopped button mushrooms.

As soon as you add the mushrooms, it will start to release water. Continue to saute until the water from mushrooms dries up and it gets cooked. The gravy will also begin to  thick.

Now add crushed kasuri methi and  lightly caramelized onion squares. At the end add kitchen king or garam masala powder.

Mix well and then switch off the flame.

Serving Suggestions

Enjoy mushroom do pyaza with a side of roti, naan or paratha.

While serving garnish with  coriander leaves and drizzle some lemon juice on it.

You can pack this in a lunch box with roti, chapati or paratha.

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Print Recipe

Mushroom Do Pyaza | Khumb Do Pyaza | Mushroom and Onions curry

Vegan and gluten free Mushroom Do Pyaza | Khumb Do Pyaza | Mushroom and Onions curry is restaurant style delicious, aromatic Indian style semi thick curry cooked with button mushrooms and double the amount of onions. Make this easy recipe under 30 minutes with simple to find ingredients.

Prep Time20 minutes mins

Cook Time25 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: How to make restaurant style mushroom curry, Khumb do pyaza, Mushroom do pyaza

Servings: 3

Author: Lata Lala

Ingredients

• 2 packs Mushroom 200 grams
• 2 Onions finely chopped
• 1 Onion/Shallots cut in cubes
• 2 Tomatoes grated
• 1 inch Ginger
• 6 Garlic cloves
• 2 Light green chilies
• 1 tsp Kitchen king masala/Garam masala powder
• 1/2 tsp Turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tsp Coriander powder
• Salt to taste
• 2 tbsp oil
• 1 Bay leaf/Tej patta
• 1 tsp Kasuri methi/Dry Fenugreek leaves crushed

Instructions

• Firstly wipe button mushrooms with wet cloth or wash them under running water to remove dust and grime.
• Immediately keep it wrapped in a kitchen towel to soak extra moisture. After a while, chop it into thick pieces. Keep it aside.
• Heat 1 tsp oil in a pan.
• Add the cubed onions, on a medium heat, begin to saute the onions. At this stage add salt and keep sauteing it until it turn light golden.
• Remove the onions with a slotted spoon and transfer on a plate to be added later in the curry.
• Lower the heat and in the same pan, add remaining oil. Add 1 tej patta, finely chopped onions and saute until  translucent.
• Then add minced ginger, garlic and chilies. Mix well and saute for some seconds until the raw aroma goes away.
• After that, add turmeric powder, coriander powder, red chilli powder and salt to taste. Mix well.
• Next, add the grated tomatoes. Mix very well and saute for few minutes or until the tomatoes are very well incorporated.
• If the masala ingredients start sticking to the pan, add few spoons of water. Mix, de glaze and add the chopped button mushrooms.
• As soon as you add the mushrooms, it will start to release water. Continue to saute until the water from mushrooms dries up and it gets cooked. The gravy will also begin to  thick.
• Now add crushed kasuri methi and  lightly caramelized onion squares. At the end add kitchen king or garam masala powder.
• Mix well and then switch off the flame.

Serving Suggestions

• Enjoy mushroom do pyaza with a side of roti, naan or paratha.
• While serving garnish with  coriander leaves and drizzle some lemon juice on it.
• You can pack this in a lunch box with roti, chapati or paratha.

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