Thursday, 29 May 2014

KHUMB DOPYAZA - Mushrooms cooked in double onion masala

   'Dopyaza' meaning for double onion masala, actually originated when an cook (from Mughals), accidentally added lots of onions into mutton curry.  This  dish was much favoured by the kings, and hence the name originated.  For such an delicate curry, and an blessing for onion-lovers, why can't we drag them around and play with our veggies ;) Yes, they paired up excellantly with mushrooms and my other half couln't be happier than that. (I, really wasn't surprised, for an man who loves to eat raw onions, cooked ones must have pleased far...)

Onions, at first, used for usual sauting and  finally used as an garnish too (garnishing ones were deep-fried).  Apart from accompanying spices like black cardamon, bay leaf, cloves and peppercorns, they also pair with souring agent (curd/mango/tomato puree).  So, let us move to this delecious curry at once.  

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2

Ingredients required

To temper
  • 4 tsp oil
  • 1 tsp shahjeera
  • 1 Bayleaf, crushed
  • 2 black cardamon
  • 1 tsp whole peppercorn
  • 1-inch cinnamon piece
  • 2-3 cloves
  • 1/2 tsp crushed mace
  • Mushroom- 200 gm (Washed & rinsed two times, each halved)
  • Two cups finely chopped onions
  • 1 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp chilly powder
  • 1 tbspn dhanya powder
  • 1 tsp saunf powder
  • Pinch of turmeric
  • Salt, to taste
  • 1/4 cup of tomato puree
  • Coriander leaves, to garnish.
  • Oil, to deep-fry


Take one cup of onions (reserve other half for sauting) and deep-fry till they turn golden brown.  Drain off excess oil and keep aside, for garnish.

In an kadaai, heat oil and add ingredients under temper.  Wait till they sizzle and add remaining onions.  Saute for an minute and add halved mushrooms.

This is followed by adding all the spices and tomato puree.  Check the seasoning and let the mushroom cook for an fifteen to twenty minutes under simmer flame.

After it is done, garnish with finely chopped coriander leaves and fried onions.

Serve hot with parathas/roti

Happy cooking :)

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