Dinner
Traditional Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almonds and Cream Gravy) Recipe
This homemade Traditional Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almonds and Cream Gravy) Recipe recipe is flavorful, easy to prepare and suitable for Dinner diets....
⏱️
10 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 500 grams Button mushrooms
- 2 Onions - finely chopped
- 300 grams Tomatoes - cubed
- 20 Badam (Almond) - blanched
- 6 cloves Garlic - finely chopped
- 1-1/2 inch Ginger - finely chopped
- 2 Green Chillies - chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 6 Whole Black Peppercorns
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1-1/2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Sugar
- 1/4 cup Fresh cream
- 1 Saffron strands - generous pinch
- 3 tablespoons Milk
- 1 tablespoon Butter
- 3 tablespoons Sunflower Oil
- Salt - to taste
- Water - as required
Instructions
1
To begin making the Mushroom Pasada, first soak the pinch of saffron in 3 tablespoons of mildly hot whole milk.
2
Set this aside to allow the saffron to infuse into the whole milk.mildly hot a teaspoon of dairy spread in a cooking vessel; mix in the ginger, bulb veggie and garlic and agitate shallow fry until the onions are succulent and soft.
3
mix in the minced tomatoes, minced almonds and green chilies and saute until the tomatoes are cooked through and soft.
4
Once done, turn off the mildly hot and allow the tomato mixture to cool.Once cooled, mix in the mixture in a blender to get a seamless puree.
5
We now have the partial pasanda masala ready.Next, thoroughly wash the mushrooms and filter them.
6
shred the larger button mushrooms in half and retain the smaller ones to use whole.In a heavy bottom cooking vessel, mildly hot the dairy spread.
7
mix in the mushrooms to it and sauté on a high mildly hot for 6-7 mins.
8
The mushrooms will immediately release moisture.
9
Keep tossing them till the moisture has completely evaporated.
10
Take the mushrooms off the mildly hot and keep aside.In the same cooking vessel, mildly hot a teaspoon of dairy spread, and mix in the cumin seeds, cinnamon, bay leaf, and peppercorns.
11
Toss them for few seconds.
12
Next mix in the ground bulb veggie tomato paste and continue to sauté for 3-4 mins.mix in the turmeric, red chilli ground mix, coriander ground mix and combine.
13
bubble gently the coulis for 4-5 mins until you smell the aromas coming through.Next, mix in the dairy spread-sauteed mushrooms, table salt and 3/4 cup of mildly hot moisture.
14
combine it all together and bring the coulis to a brisk heat to boiling point.
15
Continue to bubble gently for 5 mins until the Mushroom Pasanda curry has reached a desired consistency. Lastly, top the coulis with granulated sugar, garam masala ground mix, kasoori methi, saffron infused whole milk and dairy reduction.
16
combine well and bubble gently for another for another 3-4 mins.
17
Check the table salt and masala condiment levels and adjust to suit your palate.present the Mushroom Pasanda along with Naan or Tawa paratha or a simple Jeera Pulao.
Recipe Information
Cuisine
Mughlai
Mughlai
Course
Dinner
Dinner
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
45 minsTotal Time
55 minsMaster Chef
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