Mushroom Do Pyaza Recipe

Mushroom Do Pyaza

Mushroom do pyaza uses the onion in double the quantity hence the name “do pyaza”. This mushroom curry is tasty and can be made in a jiffy. Mushroom do pyaza makes a perfect side dish in any north Indian meal. Khumb do pyaza is an ideal option for a low calorie dish without compromising on the taste.


Mushroom Do Pyaza

Mushroom do pyaza is a semi dry veg preparation made with button mushroom, lots of onion and tomatoes. It goes very well with dal makhani and lachha paratha. It is mildly spicy and addition of extra onions makes it very crunchy.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 2
Keyword Easy Mushroom Recipe, Restaurant Style Mushroom Recipe

Ingredients for khumb do pyaza :

  • 200 gms Mushroom
  • 3 – 4 medium Onion
  • 3 – 4 medium Tomatoes
  • 1″ inch Ginger
  • 1 – 2 Green Chillies
  • 6 – 7 Garlic Pods
  • 1 tblsp Coriander Seeds
  • 5 – 6 Laung (Cloves)
  • 7 – 8 Blackpepper Corns
  • 1 tsp Kashmiri Red Chilly Powder
  • 1 tblsp Besan
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilly Powder
  • 1 tsp Garam Masala
  • 1/4 cup Curd (Dahi)
  • 1/4 cup Malai (Optional)
  • 1 tsp Kasoori Methi (Dry Fenugreek Leaves)
  • Salt t taste
  • 1 tblsp Oil

How to make mushroom do pyaza :

  • Take a pan, put besan and dry roast on low flame till a sweet aroma starts to release.
  • Wash and dry the mushrooms, cut them in big chunks.
  • Wash th onions and cut them in big pieces and separate each petal. Keep aside.
  • In a grinder, make a paste of tomatoes, ginger, garlic and green chillies and whole coriander seeds, laung and black pepper.
  • In a kadai, heat oil and add the kashmiri red chilly powder.
  • Immediately add the tomato paste.
  • Cover the kadai with a cover and let it cook on low flame till the oil separates and the water evaporates.
  • Now add the dry masalas – coriander powder, garam masala, red chilly powder, besan and salt. Add 1 – 2 tablespoon of water so that the masala does not get burnt.
  • Beat malai and curd together to smooth consistency.
  • Add it to the gravy masala and mix well.
  • Cook this masala till reddish oil separates on the sides and the curd – malai mixture is completely incorporated in the gravy.
  • Now add the chopped mushroom and onion petals. Stir well, cover and let the gravy cook till the mushrooms are done.
  • Now sprinkle in crushed kasoori methi.


  • Remember not to chop the mushroom to small. They need to big pieces to retain the crunch.
  • In case you do not have small onions then use ordinary onions. But remember to cut them in big pieces.
  • If you like you can garnish with beaten cream but this compeltely optional.