Muglai pasanda mushroom | How to make Muglai pasanda mushroom

By Manisha Babbar  |  29th Mar 2018  |  
4 from 1 review Rate It!
  • Muglai pasanda mushroom, How to make Muglai pasanda mushroom
Muglai pasanda mushroomby Manisha Babbar
  • Prep Time

    45

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

9

1

About Muglai pasanda mushroom Recipe

My favourite

Muglai pasanda mushroom

Ingredients to make Muglai pasanda mushroom

  • 500 grams, mushroom
  • 2 large onions, chopped
  • 3,4 tomatoes, cut in cubes
  • 20 nos, almonds, blanched,peeled and roughly chopped
  • 1 and 1/2 inch pieces of ginger, chopped
  • 6 nos, garlic cloves, chopped
  • 2 green chiles, chopped
  • 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

How to make Muglai pasanda mushroom

  1. Soak saffron in 3 tbs 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.
  2. Allow it to cool completely and the blend it in a food processor to a smooth paste. In a pan, heat a tbs 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.
  3. Clean and wash mushroom thoroughly and 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.
  4. Take it off the heat and keep it aside. In a same pan,heat 2 tbs 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.
  5. Add ground tomato-almond paste, turmeric,red chili powder,coriander powder and mix well. cook for 4-5 minutes or until masala is cooked well and starts releasing the oil.
  6. 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.
  7. Delicious Rich creamy Mushroom Pasanda is ready to be served Serve hot with nan/paratha and pulao of your choice

Reviews for Muglai pasanda mushroom (1)

Latha Nair6 months ago

Recipe s soo good. But this contest s not Indian. But Foreign recipes.
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