Mushroom Do Pyaza

Heat a small portion of the oil in a pan. Add the large onion petals, capsicum cubes, and halved mushrooms. Sauté vigorously on high heat for 3-4 minutes to sear the mushrooms until they develop light brown edges. Remove the mixture and set it aside.

3–4 min

In the same pan, heat the remaining bulk of the cooking oil. Drop in the cumin seeds and allow them to crackle and release their aroma.

Add the finely chopped onions to the hot oil. Sauté patiently on medium heat until they reduce into a deep, caramelized golden brown.

Stir in the ginger-garlic paste and the slit green chillies. Sauté for 1 minute to ensure the raw garlic smell is completely cooked off.

1 min

Introduce the chopped tomatoes, turmeric, Kashmiri red chilli powder, coriander powder, and salt. Cook this heavy masala base actively until the tomatoes break down completely and the fat starts bleeding from the sides.

Pour in enough warm water to loosen the masala into a thick, cohesive gravy base, and bring it to a steady simmer.

Fold the previously sautéed mushrooms, onion petals, and capsicum back into the bubbling gravy. Mix gently to coat every piece.

Cover the pan with a lid and cook on low heat for 5 minutes, allowing the mushrooms to absorb the spiced liquid. Mushrooms cook rapidly, so do not overcook them past this point.

5 min

Dust the final dish with garam masala, crushed kasuri methi, and freshly chopped coriander. Give it one final stir and remove it from the heat entirely.

Serve steaming hot.