‘Do Pyaza’ is a type of creamy South-Asian gravy that is less water and more spice. The somewhat dry masala gravy is named so because of the cooking technique, which requires adding onion to the gravy twice – both at different stages – while cooking the dish. The curry is popular in parts of India, Pakistan, and even some regions in Bangladesh. And the best part is that just about any vegetable and/or meat can blend in perfectly with the do pyaza gravy and taste delicious. One such blend is the mushroom do pyaza.
Mushroom may be a very continental ingredient, but it is pleasantly surprising to see how well the edible fungi gels with Indian spices. Mushroom do pyaza is not the only example to prove this. There are a number of other gravies like matar mushroom, kadhai mushroom, palak mushroom, methi mushroom, and more. Follow this recipe to get an idea of the awesomeness that we’re talking about.
Feature Image: Aromatic Cooking