Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almonds and Cream Gravy)
Mushroom Pasanda is a rich, creamy, and delectable Mughlai-style curry, where the earthy flavors of button mushrooms are beautifully complemented by a blend of aromatic spices, saffron, and smooth cream. The addition of blanched almonds and roasted mushrooms to the gravy enhances the richness, while creating a festive, celebratory dish that is perfect for any special occasion. This recipe is ideal when served with naan, tawa paratha, or a fragrant jeera pulao.
Ingredients for Mushroom Pasanda
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 500 grams |
| Onions, finely chopped | 2 |
| Tomatoes, cubed | 300 grams |
| Whole almonds (Badam), blanched, peeled, and roughly chopped | 20 whole almonds |
| Garlic, finely chopped | 6 cloves |
| Ginger, finely chopped | 1-1/2 inch |
| Green chilies, chopped | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Bay leaf (Tej Patta) | 1 |
| Whole black peppercorns | 6 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Kashmiri red chili powder | 1-1/2 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 |
| Milk | 3 tablespoons |
| Butter (Salted) | 1 tablespoon |
| Oil | 3 tablespoons |
| Salt | To taste |
| Water | As required |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Instructions for Making Mushroom Pasanda:
1. Prepare the Saffron Milk:
To begin, soak a pinch of saffron in 3 tablespoons of warm milk. Set it aside, allowing the saffron to infuse its vibrant color and fragrance into the milk.
2. Create the Tomato-Almond Gravy:
- In a pan, heat a teaspoon of oil and add the finely chopped ginger, onion, and garlic. Sauté until the onions turn tender and soft.
- Add the chopped tomatoes, almonds, and green chilies. Cook until the tomatoes soften and blend with the almonds.
- Turn off the heat and let this mixture cool.
- Once cooled, transfer it into a blender and blend into a smooth, velvety puree. This is your base masala for the Mushroom Pasanda.
3. Sauté the Mushrooms:
- Thoroughly wash the button mushrooms and drain them. Slice larger mushrooms in half while keeping smaller mushrooms whole.
- In a heavy-bottomed pan, heat 1 tablespoon of butter and sauté the mushrooms on high heat for 6-7 minutes, until they release their water. Toss continuously until the water evaporates and the mushrooms begin to brown. Remove them from the pan and set aside.
4. Spice Up the Gravy:
- In the same pan, heat another teaspoon of oil. Add the cumin seeds, cinnamon stick, bay leaf, and peppercorns. Toss them for a few seconds until they release their aroma.
- Next, add the blended onion-tomato mixture to the pan and sauté for 3-4 minutes, letting the flavors meld together.
- Add the turmeric powder, coriander powder, and Kashmiri red chili powder, stirring to combine. Let this mixture cook for 4-5 minutes, allowing the spices to infuse the gravy.
5. Combine Mushrooms with Gravy:
- Add the sautéed mushrooms back into the pan along with salt and 3/4 cup of warm water. Stir the ingredients well and bring the gravy to a brisk boil. Reduce the heat and let it simmer for 5 minutes until the curry reaches your desired consistency.
6. Add the Final Touches:
- Stir in the sugar, garam masala powder, kasuri methi, saffron-infused milk, and fresh cream. Mix thoroughly and let the curry cook for an additional 3-4 minutes. Taste and adjust the salt and spices according to your preference.
7. Serve:
- Your Mushroom Pasanda is now ready to serve! Pair it with naan, tawa paratha, or jeera pulao for a comforting and indulgent meal.
Allergen Information:
- Contains nuts (almonds).
- Contains dairy (cream, butter, milk).
Dietary Preferences:
- Vegetarian-friendly.
- Gluten-free if served with gluten-free bread or rice.
Cooking Tips and Advice:
- If you prefer a spicier version of Mushroom Pasanda, feel free to add more green chilies or increase the quantity of Kashmiri red chili powder.
- The use of saffron in this dish not only enhances its color but also contributes to its rich, luxurious flavor. If saffron is not available, a small amount of turmeric can be used as an alternative, though the flavor profile may differ.
- For a vegan version, substitute the cream and butter with coconut cream and a plant-based butter alternative.
- Ensure to sauté the mushrooms thoroughly to avoid excess water in the gravy, which can alter its consistency.
Conclusion:
Mushroom Pasanda is a flavorful and festive Mughlai curry that delivers a perfect balance of creamy richness, aromatic spices, and the savory goodness of mushrooms. The addition of almonds and saffron elevates this dish, making it a special choice for any celebration or dinner gathering. Whether served with naan, paratha, or jeera pulao, this dish promises to satisfy your taste buds and leave your guests craving more. Enjoy this easy-to-make yet indulgent recipe as a part of your next dinner!
