• 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.