This Mushroom Do Pyaza is a delicious “dry curry” that calls for mushrooms (of course) and caramelized onions. The name of this dish, “mushroom do pyaza,” actually translates to mushrooms with double the onions!
What does “Do Pyaza” mean?
Do Pyaza means “two onions,” and so if you see these words in the name of a dish, then you can expect there to be plenty of onions in the recipe. This recipe calls for plenty of onions and it also calls for preparing the onions two different ways: caramelizing the onions and stir-frying them.
What About Water?!
This recipe calls for just TWO tablespoons of water. Yup, that’s right. Not a typo, folks. All of my recipes are tested (many times) using my 6 quart instant pot, so trust me – this will work for you.
Let me explain: the two tomatoes in the recipe will add liquid, and the mushrooms themselves will also release liquid while under pressure. You don’t want to add too much additional water; otherwise, you’ll end up with a curry rather than a dry-ish dish, as this is meant to be.
I’ve been on a “dry” veggie kick lately – sharing Indian vegetable recipes that are more like sautéed type of dishes rather than curries. Don’t get me wrong, there’s a time and place for veggie korma – but for everyday meals, it’s nice to eat vegetables that aren’t absolutely drowning in curry. You want a little sauce – just enough masala to perfectly coat the veggies without suffocating them.
If you’re looking for more dry vegetable recipes, try my cabbage peas sabzi, arbi, or aloo gobi, to name a few. You can check out all of my Indian IP recipes here.
So trust me about the water and try the recipe, and then come back and tell me how much you love me. 😉
- 2 tablespoons oil of choice
- 2 onions diced
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 to matoes diced
- 1 pound mushrooms sliced
- 5 whole cloves
- 1 ¼ teaspoons salt
- 1 ¼ teaspoons turmeric
- ½ teaspoon coriander powder
- ½ teaspoon paprika
- ½ teaspoon roasted cumin powder*
- ¼ teaspoon black pepper
- ⅛ – ¼ teaspoon cayenne
- ⅛ teaspoon ground cardamom
- 2 tablespoons water
- 1 bell pepper cut into large pieces
- 1 onion cut into large pieces
- Press the sauté button, add the oil and allow it to heat up for a minute.
- Add the diced onions and stir-fry for 8-10 minutes, or until they begin to brown.
- Add the garlic and ginger, stir, then add the tomatoes and cook for 4-5 minutes, or until they break down.
- Add the mushrooms and spices and mix well.
- Add the water, mix well, then secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Add the bell pepper and onion to the pot, press the sauté button, and stir-fry for 5 minutes, or until the onion and bell pepper have softened.
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