Mushroom Do Pyaza

Preparation

1. Peel and rinse the onions. Chop one onion and if required some portion of the second onion, in one inch squares. You will need ¾ cup onion squares.
2. Finely chop the remaining onion. You will need ½ cup finely chopped onions. 
3. Also finely chop the tomatoes and slice or chop the button mushrooms

Lightly caramelizing onions

1. Heat 3 tablespoons oil in a kadai or pan.
2. Add the onions which have been cut into squares. On a medium-low or medium heat, begin to sauté the onions.
3. Stir at intervals while sautéing the onions until their edges turn golden.
4. Remove the onions with a slotted spoon and transfer on a plate.
5. Lower the heat and in the same pan, add 1 small to medium tej patta.

Sautéing Onions

1. Add the finely chopped onions and sauté until translucent or light golden. 
2. Then add ginger-garlic paste.
3. Mix well and sauté for some seconds until the raw aroma of ginger-garlic goes away.

Sautéing Tomatoes

1. Now add the finely chopped tomatoes. Mix very well and sauté for a minute.
2. Add turmeric powder, red chilli powder or cayenne, coriander powder and cumin powder. Mix very well.
3. Sauté the masala, stirring often until the tomatoes soften and become mushy. If the masala ingredients start sticking to the pan, add a few splashes of water. Mix, deglaze and continue to sauté .
4. Add the chopped button mushrooms and salt as needed.
5. Mix very well. Sauté the mushrooms on a low to medium heat.
6. First the mushrooms will release plenty of water. Continue to sauté until the water dries up and the mushrooms are cooked. The gravy will also look thick.
7. Now add the lightly caramelized onion squares. Mix again.
8. Add garam masala powder, chopped coriander leaves and green chilies (slit or sliced).
9. Mix very well and then switch off the heat.

Serving Suggestions

1. Enjoy mushroom do pyaza hot or warm with a side of roti, naan, paratha, bread or dinner rolls. Garnish with some coriander leaves while serving and if you like, drizzle some lemon juice on it.
2. For a smaller period of a few hours, you can pack this in a lunch box with a side of bread or roti.

Storage and Leftovers

1. Make sure that you store any leftover in the fridge for a day only. Store in a covered steel container or box.
2. While reheating, warm in a frying pan, adding a few splashes of water as the gravy will become too thick or look dried.