Muglai pasanda mushroom

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.

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.

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.

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.

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.

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 is ready to be served Serve hot with nan/paratha and pulao of your choice