An authentic dhaba (roadside eatery) specialty featuring mushrooms cooked in a rich, aromatic gravy. The signature 'do pyaza' technique uses onions twice: sliced onions build the body of the gravy, while separate onion petals are crisped and tossed as a final tempering. Mustard oil, whole spices, tomato, and yogurt create a deeply flavored, semi-thick curry with tender mushroom pieces. Perfect served with flatbread.
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Adapted from a video by Your Food Lab
Mushroom Do Pyaza Dhaba Style Recipe | ढाबे जैसा स्वादिष्ट मशरुम दो प्याज़ा | Chef Sanjyot Keer
mushroomcleaned and patted dry, small ones left whole, large ones halved400 g
fresh coriander stemschopped1 handful
mustard oil
3 tbsp
bay leaf3
cinnamon1
green cardamom3
black cardamom1
javitri (mace)small piece1
cumin seeds1 tsp
ginger garlic green chilli paste2 tbsp
turmeric powder¼ tsp
Kashmiri red chilli powder2 tsp
coriander powder1 tbsp
spicy red chilli powder1 tsp
yogurt½ cup
saltto taste
hot wateradded in splashes throughout cookingas needed
oilfor tempering1 tsp
coriander seedscoarsely crushed1 tbsp
green chillislit3
red chilli (dried)2
ginger julienne1 handful
garam masalaa pinch
roasted kasuri methi powdera pinch
fresh corianderchopped1 handful
Steps
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1
Prepare onions: Cut 3 onions in half, rotate and cut again to get quarters, then separate each layer to form petals, keeping the center portions. Thinly slice the remaining 4 onions and the trimmed edges from the petals for the gravy.
2
Prepare tomatoes and coriander: Trim tomatoes and cut into thick slices. Finely chop the coriander stems.
3
Prepare mushrooms: Gently clean and pat mushrooms completely dry. Trim stems of small mushrooms and keep them whole; trim stems of large ones and cut them in half.
4
Brown onions: Set a wok over high heat and add mustard oil, heating until lightly smoking. Add whole spices (bay leaves, cinnamon, green and black cardamom, mace, cumin seeds) and let them crackle. Add sliced onions and stir constantly over high heat.
5
Use caramelizing technique: Add hot water in small splashes while continuing to stir the onions. Repeat this process 3-4 times to help the onions caramelize evenly without burning until they turn golden brown.
6
Add ginger-garlic paste: Once onions are caramelized, add the ginger-garlic-green chilli paste and stir well until the raw aroma disappears. Continue cooking for 3-4 minutes.
7
Add powdered spices: Lower the flame and add turmeric, Kashmiri red chilli powder, coriander powder, and spicy red chilli powder with a splash of hot water. Stir well for 3-4 minutes until oil separates.
8
Add tomatoes and yogurt: Stir in the sliced tomatoes, whisked yogurt, and salt. Cook for 2-3 minutes, then add hot water. Cover and simmer on medium-low heat for 10-15 minutes until tomatoes are completely mushy and oil separates from the masala.
9
Add mushrooms: Once the gravy is ready, add the mushrooms and stir well. Cook on high heat for 2 minutes, then cover and simmer on medium-low heat for 5-6 minutes until the mushrooms are cooked through and release their moisture.
10
Adjust consistency: Check the gravy consistency—it should be semi-thick. If too thin, cook on high heat for 2-3 minutes; if too thick, adjust by adding hot water.
11
Make the tempering: Heat a separate pan over high heat. Add 1 tsp oil and once hot, add the reserved onion petals, slit green chillies, coarsely crushed coriander seeds, coriander stems, and dried red chillies. Toss over high heat for 1 minute until the onion petals are lightly charred yet remain crunchy.
12
Final assembly: Add the tempering mixture to the mushroom gravy along with ginger julienne, a pinch of garam masala, a pinch of roasted kasuri methi powder, and fresh coriander. Mix well, taste, and adjust salt if needed.
13
Plate and serve: Transfer the finished mushroom do pyaza to a serving dish and enjoy hot with flatbread such as rumali roti or tandoori roti.
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