Charred Mushroom and Onion Curry — Mushroom Do Pyaza
A North Indian curry of mushrooms cooked twice with onions — half pureed into the gravy, half charred — finished with garam masala and fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wipe and quarter cremini mushrooms (400g) and shiitake caps (160g). Divide onions: finely chop 300g, cut 150g into petals. Mince ginger-garlic paste (3 tbsp), green chillies (2), and tomatoes (240g). Measure all spices and crush kasuri methi.
Sear
Heat 2 tbsp oil in a large wide skillet over high heat. Add all mushrooms in a single layer, sear undisturbed 2–3 minutes, then toss 2–3 minutes more until deeply browned and water evaporates. Remove and set aside.
Char
In the same pan, add onion petals over medium-high heat. Cook 4 minutes, stirring, until edges char. Remove and set aside.
Build 1
Add remaining 2 tbsp oil, lower heat to medium. Sizzle cumin seeds 15 seconds. Add finely chopped onion, cook 7 minutes, stirring, until deep golden. Add ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build 2
Add tomatoes, tomato paste, and all ground spices and salt. Cook 4–5 minutes on medium-low, mashing tomato, until oil beads at edges. Pour in 200 ml hot water and bring to a simmer.
Simmer
Return mushrooms to the pan, stir, cover, and simmer 4 minutes on low until mushrooms absorb the masala. Uncover, add charred onion petals, simmer 2–3 minutes on medium, stirring, until gravy thickens and petals soften.
Finish and plate
Stir in garam masala and kasuri methi off the heat. Rest covered 1 minute. Garnish with fresh coriander and serve with roti, paratha, or basmati rice, alongside pickle and papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.