Mushroom Do Pyaza

🛒 Ingredients

• White Mushrooms 100 g · 22 kcal
• Onions 63 g · 25 kcal
• Tomatoes 50 g · 9 kcal
• Ginger-Garlic Paste 5 g · 4 kcal
• Green Chillies 3 g · 1 kcal
• Vegetable Oil 11 g · 97 kcal
• Cumin Seeds 1 g · 3 kcal
• Bay Leaf 0 g · 1 kcal
• Green Cardamom Pods 0 g · 1 kcal
• Cinnamon Stick 0 g · 1 kcal
• Turmeric Powder 1 g · 2 kcal
• Red Chilli Powder 1 g · 2 kcal
• Coriander Powder 2 g · 6 kcal
• Cumin Powder 1 g · 3 kcal
• Garam Masala 1 g · 3 kcal
• Water 38 g · 0 kcal
• Fresh Cilantro 3 g · 1 kcal

👨‍🍳 Instructions

1. Clean and quarter the mushrooms. Finely chop 150g of onions, and dice the remaining 100g onions into petals or large cubes. Puree the tomatoes.
2. Heat vegetable oil in a pan over medium heat. Add cumin seeds, bay leaf, green cardamom pods, and cinnamon stick. Sauté until fragrant, about 30 seconds.
3. Add the finely chopped onions and cook until golden brown. Stir in the ginger-garlic paste and slit green chilies; sauté for another minute until the raw smell disappears.
4. Pour in the tomato puree and cook, stirring occasionally, until the oil starts to separate from the mixture, about 5-7 minutes.
5. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 1-2 minutes, stirring continuously to prevent burning, adding a splash of water if needed.
6. Add the quartered mushrooms and the diced onions (petals/cubes) to the pan. Sauté for 3-4 minutes until the mushrooms start to release their moisture.
7. Add water and salt to taste. Bring to a simmer, then cover and cook for 8-10 minutes, or until mushrooms are tender and the gravy thickens to your desired consistency.
8. Stir in garam masala. Garnish with fresh chopped cilantro before serving hot with roti, naan, or rice.