Mushroom Do Pyaza

Ingredients

• 500 gButton mushrooms, halved
• 4 largeTomato, diced
• 3 largeOnion, chopped
• 1 cupOnion + capsicum (square cut)
• 1 tbspOil
• 1 tbspButter
• 1/2 tspAsafoetida (hing)
• 1 tbspGinger-garlic, crushed
• 2–3Bay leaves
• 2–3Whole dried red chillies
• 1 tbspGreen chilli, slit
• 1 tspAll-purpose seasoning
• 1/2 tspRed chilli powder
• 1/2 tspCumin powder
• 1 tspCoriander powder
• 2 tbspTomato puree
• 2 tbspFresh cream
• 1 tbspSchezwan sauce
• 1 tbspCashew-melon-seed paste
• 1 tspKasuri methi
• 1/2 tspDrChef dry-roast masala
• 1 tbspTomato ketchup
• to tasteSalt

Method

1. 1

   Heat oil + butter in a wide pan. Add bay leaves, dried red chillies and a pinch of hing. Sizzle 20 seconds.

2. 2

   Add the finely chopped onion and crushed ginger-garlic. Cook 4–5 minutes till the onion melts and turns light gold.

3. 3

   Stir in the dry masala — chilli, cumin, coriander powders and the all-purpose seasoning. Fry 30 seconds.

4. 4

   Add the cashew-melon-seed paste, tomato puree, diced tomato and chopped green chilli. Cook 4 minutes until oil separates.

5. 5

   Tip in the mushrooms and the square-cut onion + capsicum. Toss on a high flame for 5 minutes — mushrooms shrink and pick up colour without going watery.

6. 6

   Stir in ketchup, kasuri methi, Schezwan sauce and cream. Cook 2 more minutes until you have a thick clinging gravy.

7. 7

   Finish with the DrChef dry-roast masala and check salt. Serve hot with butter naan or laccha paratha.