Mushroom-do- Pyaza is a rich dhaba style dish which contains two types of onions along with button mushrooms. Whole onions which are stuffed with masala or spice mix add desi flavour to the dish. Our cuisine possesses mostly gravy based dishes with onions as a base
The paste of onion is cooked along with pureed tomatoes to make a flavourful masala.  This is the base of this dish which gives it a wonderful taste and colour

Above all, the star of the dish is mushrooms. As mushrooms are easily available the whole year. It gives the opportunity to add it to my menu in some way or the other. These healthy fungi must be a part of your meal as it provides a number of minerals required for good health


On to the recipe
Prep time – 10 minutes
Cook time – 20 minutes
Course – Main
Author – Bharti Dhawan

• M
edium or small-sized onions – 4 – 6 nos.
• Big sized onion for gravy – 1 no.
• Button Mushrooms (washed) – 250 gms
• Medium sized Tomatoes – 4
• Ginger, garlic, green chilly paste – 1 tsp each
• Whole green chilly – 1
• Whisked curd – 1 tbsp
• Oil – 2 tsp
• Butter – 1 tsp
• Salt, red chilly powder, coriander powder, • garam masala powder, turmeric powder – 2 tsp each
• Water for gravy – 1 cup/100 ml

Ingredients For Garnishing
• Fresh coriander leaves
• Ginger Julians
• Some roasted cashew nuts


1- Take salt and all the powdered masala/spices in a bowl and mix well

2- Make 2  criss-cross slits on the medium-sized onions so that their ends do not split apart. Stuff the masala mix into the slits with a thin spoon and keep aside. Remaining masala will be used in the gravy

3- Make a fine paste of onion and tomatoes separately and keep aside

4- Take a pan and add oil. When heated add stuffed masala onions. Cook them all sides by turning until they become brown and charred. Take them out and keep aside

5- In the same oil add onion and ginger-garlic paste. Roast/bhunow it until the colour changes to light brown

6- Add the remaining masala mix followed by the tomato paste. Add slit green chilli

7- Next add 1 tsp butter and roast/ bhunow the masala. Add whisked curd and stir continuously

8- Add mushrooms and mix everything. Roast/bhunow the stuff for 2 minutes and add water for the gravy.

9- Add masala onions also and let the water boil to thicken the gravy by covering it with a lid

10- This will take 5 minutes to cook the dish. Garnish with some roasted cashews, ginger Julians and fresh coriander

11- Serve the yummy Mushrooms-do-Pyaza dish with Choor-Choor Ajwain Parantha and Masala Chass

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