Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almonds and Cream Gravy)
A vegetarian Mughlai recipe with button mushrooms, onions - finely chopped, tomatoes - cubed. Ready in 55 min, serves 4.
Curated byZainab Khan🇮🇳
Instructions
26 steps- 1
To begin making the Mushroom Pasada, first soak the pinch of saffron in 3 tablespoons of warm milk
-/2 inch ginger - finely chopped(1)inch cinnamon stick (dalchini)(1)saffron strands - generous pinch(1)tablespoons milk(3)tablespoons sunflower oil(3) - 2
Set this aside to allow the saffron to infuse into the milk
saffron strands - generous pinch(1)tablespoons milk(3) - 3
Heat a teaspoon of oil in a pan; add the ginger, onion and garlic and stir fry until the onions are tender and soft
onions - finely chopped(2)cloves garlic - finely chopped(6)-/2 inch ginger - finely chopped(1) - 4
Add the chopped tomatoes, chopped almonds and green chilies and saute until the tomatoes are cooked through and soft
onions - finely chopped(2)tomatoes - cubed(300 grams)cloves garlic - finely chopped(6)-/2 inch ginger - finely chopped(1)green chillies - chopped(2) - 5
Once done, turn off the heat and allow the tomato mixture to cool
- 6
Once cooled, add the mixture in a blender to get a smooth puree
- 7
We now have the partial pasanda masala ready
garam masala powder(1 teaspoon) - 8
Next, thoroughly wash the mushrooms and drain them
button mushrooms(500 grams) - 9
Slice the larger button mushrooms in half and retain the smaller ones to use whole
button mushrooms(500 grams)whole black peppercorns(6) - 10
In a heavy bottom pan, warm the butter
butter(1 tablespoon) - 11
Add the mushrooms to it and sauté on a high heat for 6-7 minutes
button mushrooms(500 grams) - 12
The mushrooms will immediately release water
button mushrooms(500 grams)water - as required - 13
Keep tossing them till the water has completely evaporated
water - as required - 14
Take the mushrooms off the heat and keep aside
button mushrooms(500 grams) - 15
In the same pan, heat a teaspoon of oil, and add the cumin seeds, cinnamon, bay leaf, and peppercorns
cumin seeds (jeera)(1 teaspoon)inch cinnamon stick (dalchini)(1)bay leaf (tej patta)(1)whole black peppercorns(6) - 16
Toss them for few seconds
- 17
Next add the ground onion tomato paste and continue to sauté for 3-4 minutes
- 18
Add the turmeric, red chilli powder, coriander powder and mix
turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)-/2 kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 19
Cook the gravy for 4-5 minutes until you smell the aromas coming through
- 20
Next, add the butter-sauteed mushrooms, salt and 3/4 cup of warm water
button mushrooms(500 grams)butter(1 tablespoon)salt - to tastewater - as required - 21
Mix it all together and bring the gravy to a brisk boil
- 22
Continue to simmer for 5 minutes until the Mushroom Pasanda curry has reached a desired consistency
- 23
Lastly, top the gravy with sugar, garam masala powder, kasoori methi, saffron infused milk and cream
turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)-/2 kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 teaspoon)sugar(1 teaspoon)fresh cream(1/4 cup)saffron strands - generous pinch(1)tablespoons milk(3) - 24
Mix well and cook for another for another 3-4 minutes
- 25
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 26
Serve the Mushroom Pasanda along with Naan or Tawa paratha or a simple Jeera Pulao
Rate this recipe
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Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almonds and Cream Gravy)
A vegetarian Mughlai recipe with button mushrooms, onions - finely chopped, tomatoes - cubed. Ready in 55 min, serves 4.
Curated byZainab Khan🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
26 steps- 1
To begin making the Mushroom Pasada, first soak the pinch of saffron in 3 tablespoons of warm milk
-/2 inch ginger - finely chopped(1)inch cinnamon stick (dalchini)(1)saffron strands - generous pinch(1)tablespoons milk(3)tablespoons sunflower oil(3) - 2
Set this aside to allow the saffron to infuse into the milk
saffron strands - generous pinch(1)tablespoons milk(3) - 3
Heat a teaspoon of oil in a pan; add the ginger, onion and garlic and stir fry until the onions are tender and soft
onions - finely chopped(2)cloves garlic - finely chopped(6)-/2 inch ginger - finely chopped(1) - 4
Add the chopped tomatoes, chopped almonds and green chilies and saute until the tomatoes are cooked through and soft
onions - finely chopped(2)tomatoes - cubed(300 grams)cloves garlic - finely chopped(6)-/2 inch ginger - finely chopped(1)green chillies - chopped(2) - 5
Once done, turn off the heat and allow the tomato mixture to cool
- 6
Once cooled, add the mixture in a blender to get a smooth puree
- 7
We now have the partial pasanda masala ready
garam masala powder(1 teaspoon) - 8
Next, thoroughly wash the mushrooms and drain them
button mushrooms(500 grams) - 9
Slice the larger button mushrooms in half and retain the smaller ones to use whole
button mushrooms(500 grams)whole black peppercorns(6) - 10
In a heavy bottom pan, warm the butter
butter(1 tablespoon) - 11
Add the mushrooms to it and sauté on a high heat for 6-7 minutes
button mushrooms(500 grams) - 12
The mushrooms will immediately release water
button mushrooms(500 grams)water - as required - 13
Keep tossing them till the water has completely evaporated
water - as required - 14
Take the mushrooms off the heat and keep aside
button mushrooms(500 grams) - 15
In the same pan, heat a teaspoon of oil, and add the cumin seeds, cinnamon, bay leaf, and peppercorns
cumin seeds (jeera)(1 teaspoon)inch cinnamon stick (dalchini)(1)bay leaf (tej patta)(1)whole black peppercorns(6) - 16
Toss them for few seconds
- 17
Next add the ground onion tomato paste and continue to sauté for 3-4 minutes
- 18
Add the turmeric, red chilli powder, coriander powder and mix
turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)-/2 kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 19
Cook the gravy for 4-5 minutes until you smell the aromas coming through
- 20
Next, add the butter-sauteed mushrooms, salt and 3/4 cup of warm water
button mushrooms(500 grams)butter(1 tablespoon)salt - to tastewater - as required - 21
Mix it all together and bring the gravy to a brisk boil
- 22
Continue to simmer for 5 minutes until the Mushroom Pasanda curry has reached a desired consistency
- 23
Lastly, top the gravy with sugar, garam masala powder, kasoori methi, saffron infused milk and cream
turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)-/2 kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 teaspoon)sugar(1 teaspoon)fresh cream(1/4 cup)saffron strands - generous pinch(1)tablespoons milk(3) - 24
Mix well and cook for another for another 3-4 minutes
- 25
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 26
Serve the Mushroom Pasanda along with Naan or Tawa paratha or a simple Jeera Pulao
Rate this recipe
