Mushroom Pasanda
Vegetarian curry from Mughlai, Uttar Pradesh. button mushrooms, tomato, onion. Moderately spiced with balanced flavours. About 420 calories per serving.
Ingredients
Main
- Ginger — 0.5 piece (chopped)
- badam — 20 piece (whole)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Garlic — 6 piece (chopped)
- Sunflower Oil — 3 tbsp (whole)
- Water (optional) (whole)
- Fresh Cream — 0.25 cup (whole)
- Tomato — 300 g (chopped)
- garam masala powder — 1 tsp (ground)
- Kasuri Methi — 1 tsp (ground)
- Milk — 3 tbsp (whole)
- button mushrooms — 500 g (chopped)
- Saffron — 1 piece (ground)
- sugar — 1 tsp (whole)
- cinnamon stick — 1 piece (ground)
- green chillies — 2 piece (chopped)
- Butter — 1 tbsp (whole)
- Kashmiri Mirch (Premium Silk Grade Powder) — 0.5 tsp (ground)
- onion — 2 piece (chopped)
- Black Peppercorns (Tellicherry Bold Grade) — 6 piece (whole)
- bay leaf — 1 piece (whole)
- coriander powder — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
Method
- To begin making the Mushroom Pasada, first soak the pinch of saffron in 3 tablespoons of warm milk.
- Set this aside to allow the saffron to infuse into the milk.Heat a teaspoon of oil in a pan; add the ginger, onion and garlic and stir fry until the onions are tender and soft.
- Add the chopped tomatoes, chopped almonds and green chilies and saute until the tomatoes are cooked through and soft.
- Once done, turn off the heat and allow the tomato mixture to cool.Once cooled, add the mixture in a blender to get a smooth puree.
- We now have the partial pasanda masala ready.Next, thoroughly wash the mushrooms and drain them.
- Slice the larger button mushrooms in half and retain the smaller ones to use whole.In a heavy bottom pan, warm the butter.
- Add the mushrooms to it and sauté on a high heat for 6-7 minutes.
- The mushrooms will immediately release water.
- Keep tossing them till the water has completely evaporated.
- Take the mushrooms off the heat and keep aside.In the same pan, heat a teaspoon of oil, and add the cumin seeds, cinnamon, bay leaf, and peppercorns.
- Toss them for few seconds.
- Next add the ground onion tomato paste and continue to sauté for 3-4 minutes.Add the turmeric, red chilli powder, coriander powder and mix.
- Cook the gravy for 4-5 minutes until you smell the aromas coming through.Next, add the butter-sauteed mushrooms, salt and 3/4 cup of warm water.
- Mix it all together and bring the gravy to a brisk boil.
- Continue to simmer for 5 minutes until the Mushroom Pasanda curry has reached a desired consistency.
- Lastly, top the gravy with sugar, garam masala powder, kasoori methi, saffron infused milk and cream.
- Mix well and cook for another for another 3-4 minutes.
- Check the salt and spice levels and adjust to suit your taste.Serve the Mushroom Pasanda along with Naan or Tawa paratha or a simple Jeera Pulao.
Common questions
- Mushroom Pasanda ko English mein kya kehte hain?
- मशरूम पसंदंदा (टमाटर बादाम और क्रीम ग्रेवी में बटर फ्राइड मशरूम) ko English mein Mushroom Pasanda likhte hain.
- Ek plate Mushroom Pasanda mein kitni calories hoti hain?
- 143 kcal per plate.
- Kitna time lagta hai?
- 55 min lagta hai — 10 min taiyari, 45 min pakana.