Do Pyaza recipe with Sweet Peas and Mushrooms....

There is a Do Pyaza recipe for everything…then why not matar mushroom?

Mushrooms and peas curry is one of my favorite and it just becomes extra special by adding the crunchy shallots.

The name "Do Pyaza" may seem to be exotic but, it literally translates to … one with Two(DO) types of Onions(PYAZA) J

So, I have used grated onions and whole shallots here. Just remember not to overcook the shallots. The crunch is really amazing.

So, go ahead with cooking the Do Pyaza…it is fancy!

https://www.youtube.com/watch?v=98HQyuMIvxw

MATAR MUSHROOM DO PYAZA                                                           Serves 4 to 6

Ingredients:

Button Mushroom(halved) – 400g

Peas (boiled or frozen) – 1 cup

Shallots/Baby Onions – 1

Cumin seeds – ½ tsp

Tomato paste – 1 cup

Ginger (grated/paste) – 1 tsp heaped

Garlic (grated/paste) – 1 tsp heaped

Turmeric pdr – ¼ tsp

Coriander pdr - 1 tsp heaped

Cumin pdr – ½ tsp

Garam Masala pdr – ½ tsp

Red Chili pdr – ½ tsp

Sugar – 1 tsp

Salt – to taste

Vegetable oil – 3 to 4 tblsp

Fresh Cream – 3 to 5 tblsp

Fresh Coriander Leaves – for garnish

Method:

1.    Heat some oil in a pan. Fry the shallots till they are lightly coloured. The shallots should have a bite to them.

2.    Remove and keep aside. Add some more oil  to the pan.

3.    Add the cumin seeds to the oil. Once they release their aroma, add in the onion paste. Fry it till the water has evaporated  and the oil starts to separate.

4.    Add in the tomato paste. Cook for a minute. Then add the ginger – garlic paste. Lower the heat and add in the spices sugar and salt.

5.    Cook on low heat till the oil starts to separate.

6.    Add in the mushroom and coat them well with the masala. Cover and cook.

7.    Check in between after 2 mins. Stir the mushroom. Cover and cook till done.

8.    Add the boiled peas and a little water. Mix well. Cover and cook for a minute.

9.    Finish by adding 2 to 3 tblsp of fresh cream. Mix well and bring to the boil. Switch off the heat.

10. Serve hot drizzled with some cream and garnished with chopped coriander leaves. Accompany the dish with chapatti/roti/parantha.

NOTE: The shallots may be replaced by regular onions cut into chunks.

© Rinki’s Kitchen 2018