Preparing the Base for Goan Style Mushroom Do Pyaza: Start by heating some oil in a large pan over medium heat. Once the oil is hot, add cumin seeds and let them splutter, filling the kitchen with their earthy aroma. Add the sliced onions and sauté them until they turn golden brown, about 7-8 minutes, stirring occasionally to ensure they cook evenly. This caramelization process is key to the dish’s rich flavor. (Time taken: 8 minutes)
Adding the Spices: Now, toss in the ginger-garlic paste and sauté it for a minute, allowing the paste to release its fragrance. Follow by adding turmeric powder, coriander powder, cumin powder, and garam masala. Stir well so the spices coat the onions and form a fragrant base. This is when the magic of the Goan spices starts to come together! (Time taken: 2 minutes)
Cooking the Mushrooms: Gently add the sliced mushrooms into the pan and sauté them for around 5-7 minutes, until they soften and start to release their moisture. Stir occasionally to make sure they cook evenly. You’ll notice the mushrooms shrinking down and absorbing all the beautiful spices. This is where the dish truly begins to take shape. (Time taken: 7 minutes)
Incorporating the Tomatoes and Coconut Milk: Once the mushrooms are well-cooked, stir in the chopped tomatoes and cook for another 3-4 minutes, until they soften and blend with the spices. Then, pour in the coconut milk and a splash of water, mixing it all in to create a rich, creamy sauce. Let the mixture simmer on low heat for about 10 minutes, allowing the flavors to meld together. The result should be a thick, flavorful gravy coating the mushrooms. (Time taken: 10 minutes)
Final Touches: Once the gravy has thickened and the flavors have come together, check the seasoning and adjust salt as needed. To finish, add the fresh coriander leaves and a squeeze of lemon juice for a burst of freshness. Give everything one final stir, and your Goan Style Mushroom Do Pyaza is ready to serve! (Time taken: 3 minutes)
Total Time: 30-35 minutes
