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!
- 2 tablespoons oil of choice
- 2 onions, diced
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tomatoes, 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.
*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.