Tawa Mushroom Recipe (North Indian Recipes Style) - Easy & Delicious Recipe
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## Tawa Mushroom Recipe (North Indian Recipes Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Tawa Mushroom Recipe** with this easy-to-follow recipe. A traditional **North Indian Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Total time:** 40 minutes

**Cuisine:** North Indian Recipes
**Course:** Lunch
**Diet:** Vegetarian

### Ingredients for Tawa Mushroom Recipe:

* 500 grams Button mushrooms
* 1 Onion – finely chopped
* 1 Tomato – finely chopped
* 1 inch Ginger – chopped
* 4 cloves Garlic – chopped
* 1 Green Chilli – slit
* 1 teaspoon Red Chilli powder
* 1/4 teaspoon Turmeric powder (Haldi)
* 2 teaspoons Coriander Powder (Dhania)
* 1 teaspoon Cumin powder (Jeera)
* 1 teaspoon Garam masala powder
* 1 teaspoon Pav bhaji masala
* 1 teaspoon Amchur (Dry Mango Powder)
* Salt – to taste
* Sunflower Oil
* 3 sprig Coriander (Dhania) Leaves – chopped

### Step-by-Step Instructions to Make Tawa Mushroom Recipe:

1. heat a kadai with oil.
2. Add ginger and garlic, allow it to soften.
3. Once done, add chopped onions and cook till they turn translucent.
4. Add chopped tomatoes and sprinkle with little salt so that the tomatoes become mushy and soft.
5. At this point you can add all the spice powders including red chilli powder, turmeric powder, coriander powder, cumin powder, and saute well.
6. Add chopped mushrooms and cook until the water is all evaporated.
7. Check for salt and add if required.
8. Cook until the mixture becomes semi dry.
9. At the end add chopped coriander leaves and mix well.
10. Serve the Mushroom Do Pyaza Recipe along with Tawa Paratha and Panchmel Dal or Phulka, Curd Rice to make it a complete meal.

### Tips for the Best Tawa Mushroom Recipe:

* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.

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