Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almond Cream Gravy)
Indulge in the rich and flavorful world of Mughlai cuisine with this exquisite Mushroom Pasanda recipe. The earthy taste of button mushrooms is elevated with a luscious tomato-almond gravy, spiced to perfection and finished with a hint of cream. This dish, ideal for a cozy dinner, is perfect when paired with warm naan, tawa paratha, or a fragrant jeera pulao. The blend of spices, cream, and butter makes it a luxurious yet comforting vegetarian option that will tantalize your taste buds. Let’s dive into the recipe and transform simple ingredients into a royal feast!
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 500 grams |
| Onions (finely chopped) | 2 |
| Tomatoes (cubed) | 300 grams |
| Blanched almonds (badam) | 20 |
| Garlic (finely chopped) | 6 cloves |
| Ginger (finely chopped) | 1-1/2 inch |
| Green chillies (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 chilli powder | 1-1/2 teaspoons |
| 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 | 1 tablespoon |
| Sunflower oil | 3 tablespoons |
| Salt | To taste |
| Water | As required |
Preparation Time
| Duration | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
| Total Time | 55 minutes |
Servings
| Servings | Quantity |
|---|---|
| 4 | Servings |
Cuisine
| Cuisine | Category |
|---|---|
| Mughlai | Dinner |
Diet Type
| Diet | Type |
|---|---|
| Vegetarian | Main Course |
Instructions
-
Infuse the Saffron:
- Start by soaking the saffron strands in 3 tablespoons of warm milk. Set it aside so the saffron can infuse the milk with its color and flavor.
-
-
Prepare the Tomato-Almond Paste:
- Heat a teaspoon of oil in a pan over medium heat. Add finely chopped ginger, garlic, and onions. Sauté until the onions turn soft and golden.
- Add the cubed tomatoes, chopped almonds, and green chillies. Continue to sauté for 5–7 minutes, or until the tomatoes break down and become soft.
- Turn off the heat and allow the mixture to cool. Once cooled, transfer it to a blender and blend until smooth. This will be your tomato-almond paste (the masala).
-
Prepare the Mushrooms:
- Thoroughly wash the mushrooms and pat them dry with a kitchen towel. Slice the larger mushrooms in half and leave the smaller mushrooms whole.
- In a heavy-bottomed pan, heat 1 tablespoon of butter over medium-high heat. Add the mushrooms and sauté them for 6–7 minutes until they release their moisture and become golden. Continue tossing them until the water evaporates completely. Set the mushrooms aside.
-
Cook the Spices and Gravy:
- In the same pan, heat a teaspoon of sunflower oil. Add cumin seeds, cinnamon stick, bay leaf, and peppercorns. Toss them around for a few seconds until they release their fragrance.
- Add the prepared onion-tomato-almond paste to the pan. Sauté for another 3–4 minutes, stirring occasionally.
- Add the turmeric powder, coriander powder, and Kashmiri red chilli powder. Stir everything together and cook the gravy for 4–5 minutes until the spices are fully incorporated and aromatic.
-
Bring it all Together:
- Add the sautéed mushrooms back into the pan. Season with salt to taste.
- Pour in 3/4 cup of warm water and stir well to combine all ingredients. Bring the gravy to a brisk boil.
- Reduce the heat and let the curry simmer for 5 minutes to let the flavors meld together.
-
Finish with Cream and Spices:
- Stir in the sugar, garam masala powder, and kasuri methi (dried fenugreek leaves).
- Add the saffron-infused milk and fresh cream. Mix everything together and cook for another 3–4 minutes on low heat until the curry reaches a creamy consistency.
- Taste and adjust the salt and spice levels as needed.
-
Serve and Enjoy:
- Your Mushroom Pasanda is now ready to be served! Pair it with naan, tawa paratha, or a fragrant jeera pulao for a complete and satisfying meal.
Serving Suggestions:
Mushroom Pasanda pairs beautifully with soft, pillowy naan, crispy tawa paratha, or a simple yet flavorful jeera pulao. The richness of the gravy complements the mildness of these sides, creating a perfectly balanced meal.
Tips:
- If you prefer a thicker gravy, you can blend a little more of the tomato-almond paste or simmer the curry longer to reduce the sauce.
- For extra flavor, you can also add a teaspoon of kewra water or rose water for a delicate floral aroma, which is often used in Mughlai cuisine.
- Feel free to adjust the level of heat by increasing or decreasing the amount of green chillies or Kashmiri red chilli powder.
This Mushroom Pasanda recipe brings a touch of Mughlai royalty to your dining table, with its delicate yet rich flavors and smooth, creamy texture. Perfect for a special dinner, this dish is sure to impress your guests while satisfying your cravings for a comforting vegetarian curry.
