Mushroom Do Pyaza Dhaba Style Recipe | ढाबे जैसा स्वादिष्ट मशरुम दो प्याज़ा | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Cut three onions into quarters, separate into petals and set aside; thinly slice the other four onions with the petal trimmings for the gravy.
2. Slice the tomatoes thickly, finely chop the coriander stems, and clean, dry and set aside the mushrooms.
3. Heat mustard oil in a kadhai over high heat until it lightly smokes, add the whole spices and let them crackle.
4. Add the sliced onions and cook on high heat, stirring constantly, adding small splashes of hot water, until golden brown.
5. Add the ginger, garlic and green chilli paste and cook until the raw smell goes.
6. Lower the heat, add all the powdered spices with a splash of hot water and cook until the oil separates.
7. Add the tomatoes, whisked curd and salt, and cook on high heat for a couple of minutes. Cover and cook on medium-low until the tomatoes are completely mushy and the oil separates from the masala.
8. Trim the mushrooms: keep small ones whole and halve large ones. Slit a few green chillies and coarsely crush the coriander seeds.
9. Add the mushrooms to the gravy, mix, and cook on high heat for 2 minutes. Cover and cook on low until cooked through and they release their moisture. The gravy should be semi-thick; add hot water or cook longer to adjust.
10. In a separate pan, heat a little oil over high heat, add the onion petals, slit green chillies, crushed coriander seeds, coriander stems and dried red chillies, and toss for 2 minutes until the petals are lightly charred but crunchy.
11. Add this tempering to the gravy with the ginger julienne, garam masala, kasuri methi powder and fresh coriander. Mix, taste and adjust the salt.

Summarized from Your Food Lab's video. Watch it for the details.

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