Instant Pot Mushroom Do Pyaza

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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!

instant pot mushroom do pyaza

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. 😉

instant pot mushroom do pyaza

Instant Pot Mushroom Do Pyaza

instant pot mushroom do pyaza

Instant Pot Mushroom Do Pyaza

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. Not only does this recipe call for lots of onions, it also calls for preparing the onions two different ways: caramelizing the onions and stir-frying them. If you love mushrooms and onions, you will love this dish!
5 from 6 reviews
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Cuisine Indian

Ingredients
 

  • 2 tablespoons oil of choice
  • 2 onions diced
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 to matoes diced
  • 1 pound mushrooms sliced

Spices

Add later

  • 1 bell pepper cut into large pieces
  • 1 onion cut into large pieces

Instructions
 

  • 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.

Notes

*Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor.
To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Cookbooks

Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Hannah Shadrick says

    5 stars
    Holy cow, wow. I used two cans of diced tomatoes in lieu of tomatoes and I only had ground cumin, so I used that. It turned out so so tasty! I’ll definitely be getting the correct spices and your cookbooks! Adding the bell pepper and big chunks of onion afterwards was genius. Threw in some green beans from my garden at the same time. Tastes great.

  2. Erica says

    5 stars
    I just got an instant pot for my birthday last month and this was my first dish. I LOVED it! Thanks for sharing!

  3. susan varughese says

    Ashley…when you say close valve and cook at high pressure. Doses this mean still under sauté mode.

    Thanks

    • My Heart Beets says

      Hi Susan, no you’ll need to switch to either the “manual” button or the “pressure cook” button depending on the model you have and then adjust the cook time. Hope that helps!

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