Paneer Do Pyaza is an underrated classic that you’ll find at any North Indian restaurant. It heroes onions in three different ways to make a curry that’s spicy, mildly sweet, and filled with texture. 

This Paneer Do Pyaza isn’t your average paneer curry. The star of this dish isn’t just paneer, but onions which are used in 2 different ways (hence the name, Do Pyaza). Making this restaurant-style paneer curry is easier than you’d think. Even though it has a slightly longer list of ingredients, most of them are Indian pantry staples. The result is a dish that is rich, spicy, mildly sweet and pairs perfectly with rice or roti.

If you are bored of the classic paneer recipes such as matar paneer or paneer lababdar, then this paneer do pyaza recipe is something you definitely need to try ASAP!

Paneer Do Pyaza Ingredients

Paneer: The star of the recipe. I have used homemade paneer for the best flavor, but store-bought works also.

Onions: We use onions two ways – once in the onion cashew paste to form the gravy and then as onion petals to add texture and bite to the dish

Spices: A mix of whole spices like cumin seesds, bay leaves, cardamom, and cloves along with powdered spices like turmeric, red chilli, Kashmiri red chilli, coriander, cumin, and garam masala, add lots of flavor, warmth, and color to the dish

Cashews: Helps add creaminess and richness to the gravy without the use of any cream. I have used broken cashews, but you can use whole cashews by simply reducing their quantity slightly

Tomatoes: Forms the base of the gravy along with onions and cashews. Adds a slight tanginess to the whole dish

Fat: We use three types of fats – oil, ghee, and butter at different stages of the cooking process to add richness and flavor to the dish in every bite

Ginger garlic paste: Adds aroma and flavor to the gravy

Tomato ketchup: Unexpected but adds a lovely tangy-sweet flavor the dish. I highly recommend adding it

Salt: for seasoning

Kasuri methi: Lightly roasted and crushed, and added right at the end for a subtle smokiness and that restuarant-style flavor

Coriander leaves: Used as a garnish for hint of hearty freshness and the perfect finishing touch

Frequently Asked Questions

Richa’s Top Tips

• Use homemade paneer: If you have 15 extra minutes, I highly recommend making paneer at home. It turns out incredibly soft and adds an unbeatable flavor and richness to the dish. It’s really easy to make but adds the most amazing flavor.
• Make it vegan: You can easily make this recipe vegan by only using oil instead of ghee and butter and replacing paneer with either tofu or veggies of your choice.
• Add veggies: You can add veggies like capsicum, bell peppers, babycorn, sweet corn, mushrooms, cauliflower and carrots for more texture and nutrition.

Serving Ideas

• With bread: This paneer curry pairs beautifully with almost any Indian bread. Serve it with butter naan, garlic naan, tandoori roti, laccha paratha, or simple rotis for a comforting meal.
• Rice: It also tastes great with steamed basmati rice, jeera rice, or peas pulao if you’re serving it as part of a larger spread.
• Some accompaniments: Round out the meal with sliced onions, lemon wedges, papad, cucumber raita, or a simple salad for some freshness alongside the rich curry.

Storage Tips

Paneer Do Pyaza stores well, making it a great option for meal prep or leftovers.

• Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days.
• Reheat gently: Warm it over low heat on the stovetop or in the microwave until heated through. If the gravy has thickened in the fridge, add a splash of water to loosen it.
• Freeze the gravy: If you’d like to freeze it, it’s best to freeze only the gravy for up to 2 months. Add freshly cooked paneer and onion petals after thawing for the best texture and flavor.
• Avoid repeated reheating: Reheat only the portion you plan to eat, as repeatedly heating paneer can make it firm and rubbery.

You’ll absolutely love this Paneer Do Pyaza! I love making this to elevate our weeknight dinners and I’m already adding it into this week’s meal plan. If you liked this recipe, I’ve got heaps of other paneer recipes up on the blog under Paneer Archives for you!

As always, be sure to send me your recreations over on my IG @my_foodstory. It’s always so good to hear from you guys!

Watch Paneer Do Pyaza Recipe Video

Print

Paneer Do Pyaza

Rich, spicy, tangy, and loaded with texture, this paneer do pyaza is a classic restaurant style dish that tastes incredible with some naan!

Course Main Course

Cuisine Indian, North Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 586kcal

Author Richa

Ingredients

For the onion-cashew-tomato paste

• 2 tablespoons cooking oil
• 1 cup sliced onions
• 4 tablespoons broken or whole cashew nuts
• 6 medium tomatoes roughly chopped approx. 2 ½ cups 210 grams
• ¾ teaspoon salt

For do pyaza gravy

• 400 grams paneer cut into 1 inch cubes
• 2 tablespoons ghee see note 3
• 1 teaspoon cumin seeds
• 2 bay leaves
• 2 black cardamoms
• 8 cloves
• ½ cup finely chopped onions
• 2 teaspoons ginger garlic paste
• 1 teaspoon red chilli powder
• 2 teaspoons kashmiri red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon salt
• 2 cups onions cut into petals see note 4
• 2 tablespoons tomato ketchup
• 2 cups + 2 tablespoons water divided
• 1 teaspoon kasuri methi roasted & crushed
• ½ teaspoon garam masala powder
• 3 tablespoons chopped coriander leaves

Instructions

Making onion-cashew-tomato paste

• Heat 1 tablespoon of oil in the same pan or kadai & fry sliced onions till they turn translucent. Add soaked cashews & saute for a minute. Add tomatoes, salt and cook covered for 4-5 minutes on low till they turn mushy.
  2 tablespoons cooking oil, 1 cup sliced onions, 4 tablespoons broken or whole cashew nuts, 6 medium tomatoes roughly chopped approx. 2 ½ cups, ¾ teaspoon salt
• Set aside to cool down, grind it to a smooth paste (you may add 2 tablespoons of water for ease of grinding, if needed)

Making do pyaza gravy

• Heat ghee in a pan or kadai, add cumin seeds, bay leaf, black cardamom & cloves & saute. Add finely chopped onions & fry till they turn golden brown.
  2 tablespoons ghee, 1 teaspoon cumin seeds, 2 bay leaves, 2 black cardamoms, 8 cloves, ½ cup finely chopped onions
• Add ginger garlic paste and fry for a minute.
  2 teaspoons ginger garlic paste
• Add all spice powders and fry for about 30 secs.
  1 teaspoon red chilli powder, 2 teaspoons kashmiri red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, ½ teaspoon salt
• Add the onion petals and fry on high for 30 secs. Add 2 tablespoons of water to mix everything & cook for only a minute. Do not over cook.
  2 cups onions cut into petals, 2 cups + 2 tablespoons water
• Add the onion-cashew-tomato paste and boil on low for 3-4 minutes.
• Add tomato ketchup and mix well.
  2 tablespoons tomato ketchup
• Add the remaining 2 cups of water & bring to a boil.
• Add paneer cubes along with kasuri methi, garam masala powder, boil for a minute or two, garnish with chopped coriander leaves and serve.
  1 teaspoon kasuri methi, ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves

Video

Notes

 

1. Any cooking oil may be used in the recipe.
2. Ghee is used for the authentic taste of the gravy which may be replaced with oil, if you prefer.
3. To make onion petals: cut onions into 1 inch cubes, separate each layer of onion to form the petals.
4. Leftovers will stay good for 3 days when refrigerated in an airtight container.

Nutrition

Calories: 586kcal | Carbohydrates: 30g | Protein: 20g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 871mg | Potassium: 807mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2060IU | Vitamin C: 37mg | Calcium: 570mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Restaurant-Style Paneer Do Pyaza made easily at home appeared first on My Food Story.

This air fryer Thai eggplant is for anyone who’s given up on getting eggplant crispy at home without using half a bottle of oil. The air fryer finally solves that problem, and the sweet, savoury Thai sauce with basil and garlic makes it genuinely hard to stop eating.

This air fryer Thai eggplant packs in so much flavour that it’s hard to believe how few ingredients go into it. It’s become one of our favourite vegetarian recipes at home, and if eggplant has always been a tough sell in your house, this might be the recipe that changes things.

If you’re bored of eating baingan bharta and the occasional brinjal curry, this Thai basil eggplant is going to be a breath of fresh air in your kitchen. The Thai basil, garlic, and ginger give it a really bold and aromatic flavour, and the whole dish comes together in about 35 minutes, making it a perfect choice for your next weekly lunch or dinner. 

Ingredients for Thai Eggplant

Eggplant: One large eggplant, peeled and chopped into large cubes. Salted for 45 minutes before cooking to draw out moisture.

Tapioca Flour: Used to coat the eggplant before air frying. It gives a lighter, crispier finish than regular flour.

Sauce: Light soy sauce, oyster sauce, water, and sugar. Simple but brings that sweet-savoury Thai flavour together.

Aromatics: Thinly sliced garlic and julienned ginger, sautéed quickly before the sauce goes in.

Thai Red Chillies: Thinly sliced, added at the end for heat and colour.

Fresh Basil Leaves: Added right at the end for that signature Thai fragrance.

Sesame Seeds: Sprinkled on top for a nutty finish.

Sesame Oil: I’ve used sesame oil for its flavour, but any neutral cooking oil works.

Frequently Asked Questions

Richa’s Top Tips

• Don’t skip the salting step. This is the most important part of the recipe. Salting the eggplant for 45 minutes draws out the excess moisture that usually makes it soggy. Pat it dry with a towel after salting for the crispiest result.
• Use tapioca flour, not cornflour or maida. Tapioca flour gives a much lighter, crispier coating that stays crunchy even after tossing in the sauce. Other flours tend to turn heavy and chewy.
• Air fry in two stages. The first round at 170°C cooks the eggplant through, and the second blast at 200°C for 3 minutes crisps up the outside. Skipping the second stage means soft eggplant instead of crispy.
• Let the eggplant cool slightly before removing from the basket. If you try to take it out when it’s too hot, it sticks to the basket, and the coating peels off. A couple of minutes of cooling makes them release easily.
• Toss in the sauce right before serving. The crispy coating absorbs liquid quickly, so the longer it sits in the sauce, the softer it gets. Add the eggplant to the sauce at the last minute for the best texture.

Storage Tips

• In the fridge: Store the eggplant and sauce separately in airtight containers for up to a day. The eggplant will lose its crispiness as it sits, but the flavour stays good.
• Freezing: Not recommended. The crispy coating doesn’t survive freezing and the eggplant turns mushy once thawed.
• Reheating tip: Pop the eggplant back in the air fryer at 200°C for 2-3 minutes to crisp it up again, then toss it in freshly warmed sauce. Microwaving will make it soft and soggy.

Serving Ideas

This air fryer Thai eggplant works as a starter, a side, or even a main depending on how you serve it:

• As a side to curries: It pairs beautifully alongside butter chicken or Thai chicken curry. The crispy eggplant adds texture and a completely different flavour to the plate.
• With jeera rice: The simplest way to turn this into a full meal. The sauce coats the rice, and every spoonful is satisfying.
• With Coconut Rice: The nutty coconut rice with crispy Thai eggplant on top makes for a really lovely vegetarian meal.
• As a starter with dips: Serve the crispy eggplant alongside hummus or garlicky yogurt party dip for a spread when you have people over.
• On its own: As a starter or a snack, the crispy eggplant with that glossy sauce needs nothing else. 

Customisation Ideas

• Add protein: Crispy tofu or air-fried chicken pieces tossed in alongside the eggplant work really well. Cook them separately first, then add everything to the sauce together.
• Try it with zucchini: If eggplant isn’t available, thick zucchini chunks work with the same method and sauce. They crisp up nicely and hold the coating well.
• Make it spicier: Add a teaspoon of sriracha or gochujang to the sauce for a deeper, more complex heat beyond the Thai red chillies.
• Add cashews: Toss in a handful of roasted cashews when you add the eggplant to the sauce. The crunch and nuttiness pair really well with the sweet-savoury Thai flavours.
• Top with crumbled feta: A little feta scattered over the hot eggplant adds a salty, tangy bite that works surprisingly well with the sweet-savoury Thai sauce.

Did You Know?

Eggplant is technically a berry, not a vegetable. Botanically, it belongs to the same family as tomatoes, potatoes, and bell peppers, called the nightshade family. What we think of as the flesh is actually the fruit’s pulp, and those tiny seeds inside are the real seeds of the plant. It was originally cultivated in India over 4,000 years ago and made its way to the rest of the world through Arab traders. 

If eggplant has been sitting at the bottom of your grocery list for a while, give it another chance with this Thai eggplant recipe. I think you’ll be pleasantly surprised. When you try it, share your pictures with me on Instagram @my_foodstory, I’d love to see your crispy eggplant. 

Watch Thai Eggplant Recipe Video

Print

Air Fryer Thai Eggplant

The easiest and healthiest way to turn eggplant into a delicious dish, this Air Fryer Thai Eggplant is a total must-try to convert even non-brinjal lovers into ardent fans.

Course Main Course

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 119kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 large egg plant approx.350 gms, chopped into large cubes, approx.4 cups (refer step 1)
• ¾ teaspoon salt
• 4 tablespoons tapioca flour
• 1 tablespoon + 1 teaspoon light soy sauce
• 1 tablespoon + 1 teaspoon oyster sauce
• 1 tablespoon + 1 teaspoon water
• ½ teaspoon sugar
• 2 teaspoons sesame oil or any neutral cooking oil
• 4 garlic cloves thinly sliced
• 1 inch ginger julienned
• 8-10 basil leaves
• 2 thai red chillies thinly sliced
• 1 teaspoon sesame seeds

Instructions

Prepping egg plants

• Peel egg plant (watch the video for more info), half them lengthways, cut each half into 3-4 long pieces (depending on the size of egg plant) and cut each piece into large chunks / triangular pieces.

Salting egg plants

• Transfer to a bowl, add salt, toss well and set aside for 45 minutes to an hour, so it releases water (approx. 3 tablespoons). Do not skip this step as it ensures that the egg plants turn out crispy.
• Transfer the egg plants to a towel and pat dry to remove any moisture on them. Transfer to a bowl, add tapioca flour and toss until evenly coated.
• Take soy sauce, oyster sauce, water, sugar in a bowl, combine them well and set aside.

Air frying eggplants

• Pre-heat the airfryer at 170C and brush the basket with oil. Add the coated eggplants, brush with oil and air fry at 170C for 12-13 minutes till they are cooked well. Airfry at 200C for 3 minutes till they turn crisp from the outside. Do not remove them when they are too hot as they stick to the basket and peel off. Cool them a bit, remove from the airfryer and transfer to a plate.
• Heat a pan with oil, add garlic, ginger & saute on high for a few seconds till fragrant. Add sauce mix & cook for 1-2 minutes till it boils. Add air fried egg plants and toss for a minute till the sauce coats the egg plants. Top with basil leaves, red chillies & sesame seeds.

Video

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1085mg | Potassium: 407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Thai Eggplant appeared first on My Food Story.

If you think tofu is boring, these creamy chilli tofu noodles are about to change your mind. Silky tofu sauce with a crispy, umami-packed tofu crumble on top makes this one of the most satisfying noodle bowls I’ve ever made at home.

We eat these creamy chilli tofu noodles so often at home that I’ve lost count. They’re warm, comforting, and have this incredible depth of flavour from the shiitake mushrooms and homemade chilli oil. And because we make both the sauce and the crumble from tofu, every serving is protein-rich, something that’s not very common with noodle dishes.

The whole thing takes about 30 minutes and uses ingredients that are easy to find. This is easily one of our favorite weeknight noodle bowls, and it’s usually on rotation with peanut butter ramen and chilli chicken noodles.

Ingredients for Creamy Chilli Tofu Noodles

Tofu: Use firm tofu for best results. It holds up well both when blended into a sauce and when crumbled and fried.

Shiitake Mushrooms: Dried, soaked in hot water for 10 minutes, and finely chopped.

Walnuts: Roughly chopped, for crunch and richness in the crumble.

Crumble Marinade: Oyster sauce, dark soy sauce, vinegar, garam masala, grated garlic, and grated ginger.

Tofu Sauce: Peanut butter, garlic, salt, and water blended with tofu.

Noodles: Any thick noodle works well here. Cook as per package instructions.

Chilli Oil: For drizzling on top before serving.

Spring Onions: Whites and greens, separated.

Oil: Any neutral cooking oil.

Frequently Asked Questions

Richa’s Top Tips

• Use firm tofu, not silken. Silken tofu is too soft and watery for both the sauce and the crumble. Firm tofu blends into a smooth sauce while still having enough structure to crumble and fry without falling apart.
• Keep frying the crumble even when it looks mushy. It will turn mushy at first and that’s completely normal. Keep going on low heat for 4-5 minutes and it’ll turn golden and crispy. That’s where all the texture comes from.
• Don’t overcook the noodles. They need to hold up against the sauce and crumble, so slightly undercooked is better than overdone. Drain them as soon as they’re ready.
• Assemble right before eating. The sauce, crumble, and noodles are best combined at the last minute. If they sit too long, the noodles absorb the sauce and lose that saucy, coated texture you want.

Storage Tips

• In the fridge: Store the sauce, crumble, and noodles separately in airtight containers for up to 2 days. Keeping them apart prevents the noodles from absorbing all the sauce and the crumble from going soft.
• Freezing: Not recommended. The tofu sauce changes texture once frozen, and the noodles become mushy after thawing.
• Reheating tip: Warm the noodles with a splash of water, heat the crumble on a hot pan to crisp it back up, and serve with fresh sauce. The sauce is best at room temperature or gently warmed, not hot.

Serving Ideas

These creamy chilli tofu noodles are a full meal in a bowl, but if you want to add something on the side:

• With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a creamy bowl of noodles is always a winning combination.
• With Veg Spring Rolls: Light, crispy spring rolls are a great contrast to the rich, creamy sauce.
• With Asian Slaw: Something fresh and crunchy on the side balances the richness of the tofu sauce nicely.
• With a fried egg on top: If you’re not keeping it vegan, a runny fried egg over the noodles adds another layer of richness and protein.

Customisation Ideas

• Add more veggies: Broccoli, bok choy, edamame, or baby corn all work really well with the recipe. You can stir-fry them quickly and add them on top with the crumble so they’re crunchy and fresh.
• Make it non-veg: You can toss in shredded chicken or prawns for a very different flavour profile; the tofu sauce goes just as well with both options. 
• Swap the peanut butter: If you want a milder yet creamier taste, you can use cashew butter or almond butter for a slightly nuttier flavour. 
• Make it spicier: For a deeper, more layered spice, you can add in a teaspoon of gochujang or sriracha to the tofu sauce before blending. 

Did You Know?

Tofu was invented over 2,000 years ago in China, and the most widely accepted story credits it to a happy accident. Legend says a Chinese cook accidentally curdled soy milk by adding nigari, a mineral-rich salt derived from seawater. The curds that formed were pressed together, and tofu was born. The process hasn’t changed much since. Every block of tofu you buy today is still essentially soy milk that’s been curdled and pressed. 

If you’ve been looking for a plant-based meal that actually feels satisfying and comforting, this tofu noodles recipe is the one to try. The sauce is creamy, the crumble is crispy, and the chilli oil ties it all together. We make it all the time, and it hasn’t gotten old yet.

Tag me on Instagram @my_foodstory when you make it; I always love seeing these recipes in your kitchens.

Watch Chilli Tofu Noodles Recipe Video

Print

Creamy Chilli Tofu Noodles

Creamy, spicy, nutty, and full of umami, these Creamy Chilli Tofu Noodles are a must-try for Indo-Chinese lovers. It's loaded with flavor, easy to make, and endlessly customisable.

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 256kcal

Author Richa

Ingredients

For marination

• 100 grams tofu approx. 1 cup, roughly chopped
• 2 shiitake mushrooms hydrated and finely chopped refer note 1
• 5 walnuts roughly chopped
• 1 tablespoon oyster sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon vinegar
• ¼ teaspoon garam masala powder
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger

For sauce

• 100 grams tofu approx. 1 cup
• 2 tablespoons peanut butter
• 2 garlic cloves whole
• 1 pinch salt
• ¼ cup water

Other

• 225 grams cooked noodles approx. 2 ½ cups
• 1 tablespoon cooking oil
• 2 tablespoons finely chopped spring onion whites
• ¼ cup finely chopped spring onion greens divided
• 1 tablespoon chilli oil

Instructions

Marinating tofu

• Take tofu in a bowl, add chopped shiitake mushrooms, walnuts and rest of the ingredients for the marination, give a good mix and marinate for 10 minutes.
  100 grams tofu, 2 shiitake mushrooms hydrated and finely chopped, 5 walnuts, 1 tablespoon oyster sauce, 2 teaspoons dark soy sauce, 1 teaspoon vinegar, ¼ teaspoon garam masala powder, 1 teaspoon grated garlic, 1 teaspoon grated ginger

Cooking noodles

• Boil 3 cups of water in a pot, add noodles and cook as per package instructions. Do not overcook the noodles. Drain immediately and set aside.
  225 grams cooked noodles

Making tofu sauce

• Add tofu, peanut butter, salt and water to a mixer and blend to a smooth sauce, transfer to a bowl and set aside.
  100 grams tofu, 2 tablespoons peanut butter, 1 pinch salt, ¼ cup water, 2 garlic cloves

Pan frying tofu crumble

• Heat a wide pan with 1 tablespoon cooking oil, add spring onion whites and fry for a few seconds on high until fragrant, add the marinated tofu and fry on medium heat. Initially they will turn mushy but keep frying on low for 4-5 minutes till they turn golden and crispy. Add 2 tablespoons of spring onion greens and take off the heat.
  1 tablespoon cooking oil, 2 tablespoons finely chopped spring onion whites, ¼ cup finely chopped spring onion greens

To serve

• Take cooked noodles in a bowl, sprinkle a few drops of water and microwave for 30 seconds. add tofu sauce, top with tofu crumble, 2 tablespoons of spring onion greens, drizzle chilli oil and serve immediately.
  1 tablespoon chilli oil

Video

Notes

1. To hydrate shiitake mushrooms, soak in hot water for 10 minutes. 

Nutrition

Calories: 256kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 341mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Creamy Chilli Tofu Noodles appeared first on My Food Story.

Spicy, tangy, and full of texture, this restaurant style mushroom masala with matar curry is quick and easy way to elevate mundane lunches and dinners!

Over the years, I’ve learnt the art of making delicious food that tastes like way more effort went into making it. It’s truly one of my skills that I’m proud of! Try my Homemade Chicken Biryani or Vanilla Panna Cotta recipes, and you’ll know what I mean.

This quick and easy Mushroom Masala Curry is no different! It’s got mushrooms and peas in a spicy gravy-based masala. It takes half an hour to put together and tastes incredibly delicious with soft rotis and rice! And here’s the best part – the whole dish comes together in a single pot, so way less cleaning!

Ingredients for Mushroom Masala

Mushroom: I’ve used button mushrooms that are easily procurable and so yum. Oyster, Portobello, or King Oyster are other mushroom varieties you can use in this recipe.

Green peas: For added texture, protein, and color. I have used frozen mushroom, but you can use fresh when in season.

Spices: Mustard seeds, cumin seeds, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder, and Kitchen King masala add flavor, warmth, and color. (If you don’t have kitchen king masala, replace with garam masala).

Aromatics: Onions, tomatoes, julienned ginger, ginger garlic paste, curry leaves, and green chillies add heat, warmth, and aroma and form the base of the dish.

Cashew paste: Made by soaking cashews in hot water and then blending into a smooth paste. Adds creaminess and richness.

Curds: I have used whisked homemade curds for a richness and a slight tang. Greek yogurt works too.

Kasuri Methi: Gently crushed in between the palms before adding to the gravy adds a beautiful aroma and smokiness. A little goes a long way.

Coriander leaves: Fresh and finely chopped as garnish

Fresh cream: Optional but recommended if you prefer a super smooth, luscious and silky gravy.

How to Clean Mushrooms

I learnt this pretty late in my life – one should NEVER simply wipe the dirt off of mushrooms. There are two easy ways to clean mushrooms.

• Bathe Them In A Bowl: Fill a large bowl with cold water and dunk the mushrooms whole into it. Gently massage the dirt and debris off of each mushroom before using.
• Give Them A Shower: Here’s an even faster way to clean mushrooms. Just put them in a colander or strainer and rinse them under water for a minute or two. Use your fingers to gently remove the dirt from the mushrooms.

How to Make Mushroom Masala

Heat oil in a kadai or pan, add mustard seeds, cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves, green chillies, onions and fry on low to medium for 2-3 minutes till onions turn light golden. 

Add tomato puree, spice powders – turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.

Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides.

Add ¼ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.

Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.

Richa’s Top Tips

• Check the oil temperature. Make sure that in the beginning the oil isn’t very hot when you start adding mustard and cumin seeds. They should splutter but not burn.
• Deglaze the pan if needed. If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going.
• Cook the masala well. Take the time to cook the onion-tomato mixture until the oil separates from the sides. This develops the deep, rich flavour that’s characteristic of restaurant-style curries.
• Don’t overcrowd the pan with mushrooms. Mushrooms release a lot of moisture as they cook. Adding them only after the gravy is ready and cooking them for just 1-2 minutes helps them stay juicy without turning watery.
• Adjust the consistency to your liking. This recipe makes a medium-thick gravy. Add a little more water for a curry that’s perfect with rice, or simmer it for a couple of extra minutes if serving with naan or roti.
• Mushrooms cook really fast; in a couple of minutes. Wait till they sweat and become soggy, and that’s your cue to add the remaining water to the mushroom gravy.
• Let the curry rest for 5-10 minutes before serving. This gives the mushrooms time to absorb the flavours of the gravy, making the curry even more delicious.

Storage Tips

• Fridge: This mushroom masala stays fresh in the refrigerator for up to 3 days when stored in an airtight container. Simply reheat on the stove or in the microwave for a few minutes until fully heated through.
• Freezer: This mushroom masala with matar is super meal prep friendly and can be frozen for 2-3 months. When you’re ready to eat, allow it to thaw overnight in the fridge, reheat thoroughly on the stove or in the microwave, and serve hot.

Serving Ideas

• Serve this with freshly made hot, soft rotis, naan, or paratha.
• This mushroom masala tastes delicious with steamed rice, jeera rice, and even pulao.
• Add a refreshing touch by adding a raita or this cucumber salad to the plate.

Customisation Ideas

• Don’t eat or like mushrooms? Swap for veggies of choice. Carrots, potatoes, cauliflower, baby corn, and bell peppers all taste great with this gravy.
• Add some protein: Feel free to add paneer, tofu, or a non-vegetarian protein like chicken or prawn to make this curry more wholesome.

My final touches to this dish are roasted and hand-crushed kasuri methi leaves and fresh coriander leaves sprinkled on the gravy. Serve this restaurant style mushroom masala any day and spruce up your lunches and dinners!

Watch Mushroom Masala Recipe Video

Print

Restaurant Style Mushroom Masala

This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 111kcal

Author Richa

Ingredients

• 2 tablespoons mustard oil or any neutral cooking oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 sprigs curry leaves
• 1 tablespoon ginger garlic paste
• ½ cup chopped onion
• 2 green chillies slit lengthwise
• 1 medium tomato pureed, approx.2 ½ tablespoons
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon kitchen king masala
• 1 teaspoon salt
• ¼ cup curds whisked
• 2 tablespoons cashew paste
• ½ cup water divided
• ½ cup green peas frozen or fresh
• 2½ cups mushrooms quartered or halved, 200 gms
• ½ teaspoon kasuri methi roasted & crushed
• ¾ inch ginger julienned
• 2 tablespoons coriander leaves chopped
• 1 tablespoon fresh cream optional

Instructions

• Heat oil in a kadai or pan, add mustard seeds, cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves, green chillies, onions and fry on low to medium for 2-3 minutes till onions turn light golden.
  2 tablespoons mustard oil, 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 sprigs curry leaves, ½ cup chopped onion, 2 green chillies
• Add tomato puree, spice powders – turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.
  1 tablespoon ginger garlic paste, 1 medium tomato, ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kashmiri chilli powder, 1 teaspoon kitchen king masala, 1 teaspoon salt
• Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides. (Refer note 2) Add ¼ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.
  ¼ cup curds, 2 tablespoons cashew paste, ½ cup water, ½ cup green peas
• Add mushrooms, roasted kasuri methi and cook for 1-2 minutes till the mushrooms are cooked. Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.
  2½ cups mushrooms, ½ teaspoon kasuri methi, ¾ inch ginger, 2 tablespoons coriander leaves, 1 tablespoon fresh cream

Video

Notes

1. Mushrooms to be quartered or halved as they lose a lot of water when cooked and shrink in size.
2. It is very important to stir continuously after adding curds or else they curdle and do not taste good.

Nutrition

Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 455mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Restaurant Style Mushroom Masala with Matar appeared first on My Food Story.