Name: Mushroom Pyaz
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Button Mushrooms, cleaned and thickly sliced; 2 medium Onion, sliced lengthwise; 4 clove Garlic, finely chopped; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, or butter for enhanced flavor; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; ½ tsp Ground Black Pepper, freshly crushed, very important; 1 tsp Salt, added at the end; 2 tbsp Coriander Leaves, chopped

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the oil (or butter) in a wide pan over medium-high heat. Add the cumin seeds and let them sizzle.
Add the chopped garlic and slit green chillies. Sauté for a few seconds until aromatic.
Add the sliced onions. Sauté continuously on medium-high heat for 3-4 minutes until they turn translucent and lightly golden. Do not overcook them; they should retain a slight bite.
3–4 min
Add the sliced mushrooms to the pan. Sprinkle turmeric powder and red chilli powder. Stir well to mix.
Cook uncovered on high heat. The mushrooms will release a lot of water initially. Keep stirring until all the water evaporates completely (about 5-7 minutes).
5–7 min
Once the mushrooms look glossy and start roasting in the oil, add the freshly crushed black pepper and salt. (Adding salt early causes excess water release).
Toss everything together for 1 more minute.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Meaty, roasted mushrooms coated with sweet, caramelized onions and fiery, coarse black pepper.

Getting it right

Tip

Always cook mushrooms on high heat without a lid. This sears them quickly, giving a meaty, intensely savory flavor instead of a rubbery, boiled texture.

What to serve it with

A fantastic, quick weeknight sabzi that pairs beautifully with warm Parathas or Naan.

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Ingredients