Mughlai Mushroom Pasanda is delicious creamy delicacy made using button mushroom, spices, saffron and cream. In an actual fact, Mughlai cuisine comprise of non vegetarian kebabs, curries Pulaos and Biryanis influenced from Central Asian region. Nevertheless, in today’s era, it is not restricted to meats only. Vegetarian Mughlai preparations are gaining popularity all around the continent.This includes Paneer, Mushrooms and many other vegetables to be used along for the preparations. For all you Mushroom lovers out there, here is another vegetarian mughlai treasure from my kitchen vault- Mughlai Mushroom Pasanda. This mild sweet and spicy pasanda makes an ideal menu on the occasion of not only Eid but different festive season and parties too. Enjoy this delicious Mushroom Pasanda with nan or Pulao along with raita and salad. Here is how I did it ….
500 grams, Mushroom
2 large onions, chopped
300 grams, tomatoes, cut in cubes
20 nos, almonds, blanched,peeled and roughly chopped
6 nos, garlic cloves, chopped
1 and 1/2 inch pieces of ginger, chopped
2 green chiles, chopped( you may adjust according to your taste)
1 teaspoon, cumin seeds
1 inch piece of cinnamon
1 bay leaf
6-8 black peppercorns
1/2 teaspoon, turmeric powder
1 teaspoon, coriander powder
1 & 1/2 teaspoon Kashmiri red chili powder
1 teaspoon, garam masala powder
1teaspoon, kasoori methi
1 teaspoon sugar
1/4 cup cream
a generous pinch of saffron
3 tablespoon of milk
1 tablespoon butter
3 tablespoon oil
Salt as required
Water as required
Soak saffron in 3 tablespoon of warm milk
First, in a pan, add cubed, tomatoes, garlic, ginger, chopped almonds, green chilies and 1/2 cup of water. Bring it to boil, cover and cook for 15 minutes until tomatoes are soft and pulpy.
Allow it to cool completely and the blend it in a food processor to a smooth paste.
In a pan, heat a tablespoon of oil. Add chopped onions and sauté until soft and brown( do not burn them). Take it off the heat and cool completely. Grind the fried onions to fine paste.
Clean and wash mushroom thoroughly but gently. Cut the bigger mushrooms into halves and keep the smaller ones intact.
In a heavy bottom pan, heat butter. Add mushrooms and sauté on a high heat for 6-7 minutes or until the water released from mushrooms dries off completely. Take it off the heat and keep it aside.
In a same pan,heat 2 tablespoon of oil. once the oil is hot, add cumin seeds, cinnamon sticks,bay leaf, and peppercorns. Fry for few seconds.
Add ground onions and sauté well for 3-4 minutes.
Add ground tomato-almond paste, turmeric,red chili powder,coriander powder and mix well. cook for4-5 minutes or until masala is cooked well and starts releasing the oil.
Add fried mushrooms, salt and 3/4 cup of warm water, mix
Bring it to coil and simmer for 5 minutes
Lastly add sugar, garam masala powder, kasoori methi, saffron soaked milk and cream, mix well. Cook for another for another 3-4 minutes.
Delicious Rich creamy Mushroom Pasanda ias ready to be served
Serve hot with nan/paratha and pulao of your choice