Mushroom Pasanda Recipe (Mughlai Cuisine)
Mushroom Pasanda is a delicious, rich, and creamy dish from Mughlai cuisine, combining tender mushrooms in a spiced, aromatic gravy made with a unique blend of ingredients such as saffron, almond paste, and garam masala. This vegetarian delicacy is perfect for a luxurious dinner and pairs wonderfully with phulkas (Indian flatbreads) or a cooling cucumber raita.
Here’s how you can recreate this flavorful recipe at home:
Ingredients (Serves 4)
| Ingredients | Quantity |
|---|---|
| Button Mushrooms (Baton Mushroom) | 500 grams |
| Onions (finely chopped) | 2 medium |
| Tomatoes (chopped) | 300 grams |
| Almonds (soaked in water) | 20 pieces |
| Garlic (finely chopped) | 6 cloves |
| Ginger (finely chopped) | 1½-inch piece |
| Green Chilies (chopped) | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (1-inch piece) | 1 |
| Bay Leaves | 1 |
| Black Peppercorns | 6 whole |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coriander Powder | 1 teaspoon |
| Kashmiri Red Chili Powder | 1½ teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Sugar | 1 teaspoon |
| Fresh Cream | ¼ cup |
| Saffron strands | A pinch |
| Milk | 3 tablespoons |
| Butter | 1 tablespoon |
| Oil | 3 tablespoons |
| Salt | To taste |
| Water | As required |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Cuisine: Mughlai
Course: Dinner
Diet: Vegetarian
Instructions
-
Soak Saffron:
In a small bowl, soak the saffron strands in 3 tablespoons of warm milk. Let it sit while you prepare the other ingredients. The saffron will infuse the milk with its vibrant color and unique flavor. -
Prepare the Almond Paste:
In a pan, heat 3 tablespoons of oil over medium heat. Add finely chopped ginger, garlic, and onions. Sauté until the onions become soft and translucent. Add chopped tomatoes, soaked almonds, and green chilies. Cook the mixture until the tomatoes soften, and the oil starts to separate from the masala. Turn off the heat and allow the mixture to cool down for a few minutes. -
Grind the Mixture:
Once the onion-tomato mixture has cooled, transfer it to a blender and grind it into a smooth paste. Set the paste aside for later use. -
Cook the Mushrooms:
Clean the mushrooms thoroughly by washing them under running water. For larger mushrooms, cut them into halves or quarters; leave the small ones whole.
In the same pan used earlier, melt the butter over medium heat. Add the mushrooms and sauté them for 6–7 minutes, stirring occasionally. The mushrooms should release some moisture and turn slightly golden. Once cooked, remove them from the pan and set them aside. -
Prepare the Spices:
In the same pan, add 3 tablespoons of oil. Once hot, add cumin seeds, cinnamon stick, bay leaves, and black peppercorns. Sauté for 30 seconds, letting the spices release their fragrance. -
Make the Gravy:
Now, add the prepared almond-tomato paste to the pan with the spices. Cook the paste for 3–4 minutes, stirring occasionally, allowing it to thicken slightly.
Add the turmeric powder, red chili powder, coriander powder, and salt. Stir the mixture well and cook for another 4–5 minutes. Let the flavors meld together. -
Add Mushrooms and Water:
Add the sautéed mushrooms back into the pan along with ¾ cup of hot water. Stir everything together, and let it simmer for 5 minutes, allowing the mushrooms to absorb the rich, flavorful gravy. -
Finish the Dish:
After 5 minutes, add sugar, garam masala powder, kasuri methi (dried fenugreek leaves), the saffron-infused milk, and fresh cream. Mix well and cook for another 3–4 minutes, letting the gravy become creamy and rich. -
Serve:
Turn off the heat and let the Mushroom Pasanda rest for a minute or two before serving. Serve it hot with freshly made phulkas (Indian flatbread), naan, or a refreshing cucumber and tomato raita on the side.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Carbohydrates | 15g |
| Protein | 6g |
| Fat | 16g |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 350mg |
Cooking Tips:
- Mushroom Varieties: Button mushrooms are ideal for this dish due to their mild flavor, but you can also try cremini or shiitake mushrooms for a deeper flavor profile.
- Saffron Milk: The saffron adds both color and fragrance to the dish. For the best results, make sure to soak the saffron in warm milk rather than water for a richer color.
- Creaminess: If you prefer a richer gravy, you can increase the quantity of cream. Adjust the salt and spice levels according to your taste.
- Spices: Kashmiri red chili powder imparts a mild heat and beautiful color to the dish, but if you prefer a spicier flavor, you can use regular chili powder.
This Mushroom Pasanda recipe is an indulgent and aromatic dish, perfect for a special occasion or a cozy dinner. The creamy gravy, rich with the flavors of saffron and garam masala, pairs beautifully with warm, fluffy phulkas or naan. Whether you’re hosting guests or enjoying a quiet meal, this recipe is sure to impress!
