DHABA-STYLE Mushroom Do Pyaza Recipe | ढाबे जैसा स्वादिष्ट मशरुम दो प्याज़ा | Chef Sanjyot Keer скачать в хорошем качестве

DHABA-STYLE Mushroom Do Pyaza Recipe | ढाबे जैसा स्वादिष्ट मशरुम दो प्याज़ा | Chef Sanjyot Keer

This Mushroom Do Pyaza is a true dhaba-style favourite super delicious, flavourful, and surprisingly easy to make at home. ✨ It tastes absolutely delicious with rumali roti, and I’ve shared all the tips to get the flavours just right. The full written recipe is mentioned below. Happy cooking! ❤️🍽️ Check out our Retro Electric Kettle here 👉 https://amzn.in/d/dp8WzaL Full written recipe - Mushroom Do Pyaza Prep time: 20-25 minutes Cooking time: 45 minutes Serves: 4-5 people Ingredients: Vegetable Prep ONION | प्याज़ 3 MEDIUM SIZED (FOR PETALS) ONION | प्याज़ 4 MEDIUM SIZED (FOR GRAVY) TOMATO | टमाटर 2 MEDIUM SIZED FRESH CORIANDER STEMS | हरा धनिया डंठल A HANDFUL MUSHROOM | मशरूम 400 GRAMS Gravy MUSTARD OIL | सरसों का तेल 3–4 TBSP BAY LEAF | तेज पत्ता 3 NOS. CINNAMON | दालचीनी 1 NO. GREEN CARDAMOM | हरी इलायची 3 NOS. BLACK CARDAMOM | काली इलायची 1 NO. JAVITRI | जावित्री 1 SMALL PIECE CUMIN SEEDS | जीरा 1 TSP HOT WATER | गरम पानी A SPLASH HOT WATER | गरम पानी A SPLASH GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च पेस्ट 2 TBSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP CORIANDER POWDER | धनिया पाउडर 1 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP HOT WATER | गरम पानी A SPLASH CURD | दही 1/2 CUP SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED For Tossing OIL | तेल 1 TSP CORIANDER SEEDS | धनिया बीज 1 TBSP (CORASELY CRUSHED) GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT) RED CHILLI | सूखी लाल मिर्च 2 NOS. Final Ingredients: GINGER JULIENNE | अदरक के लच्छे A HANDFUL GARAM MASALA | गरम मसाला A PINCH ROASTED KASURI METHI POWDER | भुना कसूरी मेथी पाउडर A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL Method: Begin with the vegetable preparation. Take three onions and cut them into quarters, then separate the layers to form onion petals and keep them aside. Reserve the centre portion of these onions. Thinly slice the remaining four onions along with the trimmings from the onion petals and set aside for the gravy. Slice the tomatoes into thick slices and finely chop the fresh coriander stems. Clean the mushrooms gently, pat them completely dry, and keep them aside to cut later. To prepare the gravy, set a kadhai over high flame and add mustard oil. Let the oil heat until it smokes lightly, then add the whole spices and allow them to crackle. Add the sliced onions and cook over high flame, stirring continuously, until they turn golden brown. As the onions begin to colour, add small splashes of hot water while cooking, this helps them brown evenly and faster without burning. Once the onions are well browned, add the ginger, garlic, and green chilli paste, stir well, and cook until the raw aroma disappears. Lower the flame and add all the powdered spices along with a splash of hot water. Mix well and cook the spices until the oil begins to separate. Add the sliced tomatoes, whisked curd, and salt, stir well, and cook over high flame for a couple of minutes. Cover the kadhai and cook over medium-low flame until the tomatoes turn completely mushy and the oil separates from the masala. While the gravy cooks, prepare the mushrooms. If the mushrooms are small, lightly trim the stem and keep them whole. If they are large, trim the stems and cut them into halves. Transfer them to a bowl. Slit a few green chillies and coarsely crush the coriander seeds using a mortar and pestle. Once the gravy is ready, add the mushrooms, mix well, and cook over high flame for 2 minutes. Cover and cook on low flame until the mushrooms are cooked through and release their moisture. At this stage, check the consistency of the gravy. It should be semi-thick, adjust by adding hot water if needed or cooking longer to thicken. In a separate pan set over high flame, add a little oil and let it heat well. Add the onion petals, slit green chillies, crushed coriander seeds, fresh coriander stems, and dry red chilli. Toss everything over high flame for 2 minutes until the onion petals are lightly charred yet crunchy. Add this tempering to the mushroom gravy along with ginger julienne, garam masala, roasted kasuri methi powder, and fresh coriander. Mix well, taste, and adjust salt if required. Your delicious, dhaba style Mushroom Do Pyaza is ready. Serve the Mushroom Do Pyaza hot with rumali roti or tandoori roti. #YFL #SanjyotKeer #mushroomdopyaza Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Prep 1:26 Tips for cleaning Mushrooms 3:25 Gravy 4:31 Final Cooking 11:25 Tempering 12:17 Plating 13:27 Outro