Curry, spice, and everything chilled. This summer, BKC – Biryani Kebab Chai London – brings you […]
Mushroom Harapyaaz (V)
About This Dish
Mushroom Harapyaaz brings together juicy mushrooms and fresh spring onions (hara pyaaz) in a light, smoky stir-fry that’s all about balance. Button mushrooms are cooked over high heat to keep their bite, then tossed with ginger, garlic, cumin, and green chillies.
The spring onions add crunch, freshness, and a gentle sharpness, making this a clean but flavour-packed vegetarian side. There’s no heavy sauce — just the natural umami of mushrooms and the gentle sizzle of tempered spices. It’s a great companion to heavier dishes or grilled kebabs, offering contrast and brightness on the plate.
History & Tradition
Though not a classic “old-school” dish, Mushroom Harapyaaz draws on Indian-style dry sabzis (vegetable stir-fries), where seasonal produce is quickly cooked with minimal moisture to preserve flavour and texture. In modern Indian restaurants, mushrooms are a popular choice for this style, especially when paired with spring onions and fresh spices.
It’s a nod to both home cooking and contemporary Indian kitchens that celebrate simplicity without losing intensity.
What Makes it Special
The natural depth of mushrooms pairs beautifully with the zing of fresh spring onion and the light heat from green chillies. Cooked quickly in a dry-style stir fry, it avoids becoming soggy or over-seasoned. Instead, it’s fresh, sharp, and savoury in just the right measure. Mushroom Harapyaz works brilliantly as a plant-based side that’s still layered with flavour; clean, but far from plain.
Google
Ankit Sharma
Absolutely loved the simplicity of this dish. The mushrooms had a great bite, and the spring onions added a fresh crunch. The stir-fry had just the right heat from the chillies — not too much, just enough to lift it. No heavy masalas, just honest, well-balanced flavours. This is exactly how a dry sabzi should taste. Refreshing and satisfying.
TripAdvisor
Emily Carter
Such a light and delicious side! The mushrooms were perfectly cooked — tender but not mushy — and the spring onion gave it a lovely sharpness. I liked that it wasn’t drowned in sauce, just simple seasoning and good ingredients. It paired beautifully with my paneer tikka and added a clean, fresh contrast. Would happily order again next time.
OpenTable
Mark Hughes
This dish really surprised me. I normally skip mushroom dishes, but this one had so much flavour and texture. The cumin and green chillies gave it warmth without being overpowering, and it didn’t feel heavy at all. It was the perfect side to go with a rich curry. Great to see vegetables treated with this kind of attention and care.
FAQs
A: Mild to medium. There’s a bit of heat from green chillies, but nothing overpowering.
A: No. It’s a dry-style stir-fry, letting the mushrooms and spring onions shine.
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