'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.