Mushroom Do Pyaza with Twist of Gram Flour

Indian Cuisine

Mushroom Do Pyaza with Twist of Gram Flour

Mushroom Do Pyaaza with Twist of Gram Flour (Besan) is an Indian Dish which uses Onions twice, hence the name. It has flavourful mushrooms cooked in aromatic spices in thick gravy. It tastes incredible with Roti or Lacha Parantha. Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella.
Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Preparation Time: 5 minutes
Cooking Time:20 minutes
Total Time:30 minutes
Serve:2

Ingridents:

• 200 grams button mushrooms OR about 2.5 cups chopped or sliced mushrooms
• 200 grams onions OR 2 large onions OR ¾ cup onions cut in one inch square and ½ cup finely chopped onions
• 150 grams tomatoes OR 2 medium to large tomatoes OR 1 cup finely chopped tomatoes
• 1 Large Capsicum or ¾ cup capsicum cut in one inch square
• 3 tablespoons oil
• 1 small to medium tej patta (Indian bay leaf)
• ½ teaspoon cumin(jeera)
• 1 to 2 green chillies - slit or sliced
• ½ teaspoon ginger-garlic paste (adrak lahsun ka paste)
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon red chilli powder (lal mirch powder)
• ½ teaspoon coriander powder (dhania powder)
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon garam masala powder
• 1 tablespoon Gram flour/Chickpea Flour/Besan
• 3 tablespoons chopped coriander leaves (dhania patta)
• some coriander leaves for garnishing
• salt as required

Procedure:

1. Heat 3 tablespoons oil in a kadai or pan.
2. Add the onions and capsicum which have been cut in to squares.
3. On a medium-low or medium flame, begin to saute the onions and capsicums.
4. Stir at intervals while sautéing the onions.
5. Saute the onions till the edges turn golden.
6. Remove the onions and capsicum with a slotted spoon and keep aside.
7. Lower the flame and in the same pan, add 1 small to medium tej patta (Indian bay leaf) and pinch cumin (jeera)
8. Add ½ cup finely chopped onions and saute till translucent or till light golden.
9. Then add the finely chopped tomatoes.
10. Mix very well and sauté for a minute.
11. Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 tablespoon Gram flour/Chickpea Flour/Besan. Mix very well.
12. Then add ½ teaspoon ginger-garlic paste.
13. Mix well and saute till the raw aroma of ginger-garlic goes away.
14. Add little amount of water to make the paste thick and mix it well.
15. Saute the masala till the tomatoes soften and become mushy.
16. Add the chopped mushrooms.
17. Also add salt as per taste.
18. Mix very well.
19. Begin to saute the mushrooms on a low to medium flame.
20. First the mushrooms would release water.
21. Continue to saute till it become thick or semi-dry and the mushrooms are cooked. Then add the sautéed onion squares.
22. Mix very well.
23. Next add ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves and 1 to 2 green chilies (slit or sliced).
24. Mix very well and then switch off the flame.
25. Serve mushroom do pyaza hot or warm with chapatis or parathas. you can also serve mushroom pyaza