Mushroom Pasanda – A Delightful Mughlai Curry
Mushroom Pasanda is a rich and creamy dish, often found in Mughlai cuisine. It is made with tender button mushrooms, aromatic spices, saffron, and a luscious blend of cream and almonds that gives this curry its irresistible richness. The addition of cashews and cream balances out the bold flavors, making it a favorite dish for special occasions or a comforting dinner. With a perfect mix of spices and textures, Mushroom Pasanda is a delicious vegetarian option that pairs well with phulkas, naan, or rice.
Ingredients for Mushroom Pasanda
| Ingredients | Quantity |
|---|---|
| Button Mushrooms | 500 gm |
| Onion (finely chopped) | 2 |
| Tomatoes (chopped) | 300 gm |
| Almonds (soaked, peeled, chopped) | 20 |
| Garlic (finely chopped) | 6 cloves |
| Ginger (finely chopped) | 1 ½ inches |
| Green Chilies (chopped) | 2 |
| Cumin Seeds | 1 tsp |
| Cinnamon Stick | 1-inch |
| Bay Leaf | 1 |
| Whole Black Pepper | 6 |
| Turmeric Powder | ½ tsp |
| Coriander Powder | 1 tsp |
| Kashmiri Red Chilli Powder | 1 ½ tsp |
| Garam Masala Powder | 1 tsp |
| Kasuri Methi | 1 tsp |
| Sugar | 1 tsp |
| Cream | ¼ cup |
| Saffron | A pinch |
| Milk | 3 tbsp |
| Butter | 1 tbsp |
| Oil | 3 tbsp |
| Salt | To taste |
| Water | As needed |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250-300 kcal per serving |
| Carbohydrates | 25-30 gm |
| Protein | 6-7 gm |
| Fat | 15-18 gm |
| Fiber | 2-3 gm |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 45 minutes |
| Total Time | 55 minutes |
Instructions for Mushroom Pasanda
-
Soak Saffron: Start by soaking the saffron strands in 3 tablespoons of warm milk. This step helps release the rich color and aroma of saffron, which is essential for the final dish.
-
Prepare the Onion-Tomato Mixture:
- Heat oil in a pan. Add the finely chopped ginger, garlic, and onions. Sauté them on medium heat until the onions turn soft and translucent.
- Add the chopped tomatoes, almonds, and green chilies to the pan. Cook everything together until the tomatoes soften and the mixture turns into a thick paste.
- Turn off the heat and let the mixture cool down. Once it cools, blend it in a mixer to form a smooth paste. Set this aside for later.
-
Prepare the Mushrooms:
- Clean the button mushrooms thoroughly. Chop the larger mushrooms into halves or quarters, while leaving the smaller ones whole.
- Heat butter in a separate pan and add the mushrooms. Sauté for 6 to 7 minutes, stirring occasionally, until the mushrooms soften and release their moisture. Once done, set the mushrooms aside.
-
Prepare the Curry Base:
- In the same pan, heat the remaining oil. Add cumin seeds, cinnamon stick, bay leaf, and whole black pepper. Let the spices cook for 30 seconds until they release their fragrance.
- Add the prepared onion-tomato-almond paste to the pan and cook for 3 to 4 minutes, stirring occasionally, to let the flavors meld.
-
Add the Spices:
- Once the paste cooks down, add turmeric powder, coriander powder, Kashmiri red chili powder, and salt. Stir well and cook for another 4 to 5 minutes on medium heat, allowing the spices to infuse into the paste.
-
Add the Mushrooms:
- Add the sautéed mushrooms to the pan. Stir well and add ¾ cup of hot water to bring the curry together. Cook everything for 5 minutes so the mushrooms absorb the flavors.
-
Final Touches:
- Add the sugar, garam masala powder, kasuri methi, saffron-infused milk, and cream. Stir everything together and cook for an additional 3 to 4 minutes to ensure the curry is rich and creamy.
-
Serve:
- Once the curry is ready, turn off the gas. Serve the Mushroom Pasanda hot with tomato-onion-cucumber raita and freshly made phulkas or naan for a complete meal.
Tips for Making the Perfect Mushroom Pasanda
- Almond Paste: You can use cashews or a combination of almonds and cashews for a different flavor profile.
- Saffron: If saffron is unavailable, you can substitute with a little bit of turmeric, though it won’t have the same depth of flavor.
- Mushrooms: Feel free to use any variety of mushrooms, but button mushrooms are best suited for this recipe due to their mild flavor and texture.
Mushroom Pasanda is a beautifully aromatic and creamy dish that is perfect for a celebratory dinner or a special meal. The addition of saffron and cashews elevates this dish, creating a luxurious curry that will impress your guests.
