Ingredients with Measurements:
- 500g mushrooms, sliced
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 cup yogurt
- 1/2 cup cream
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add onions and sauté until they turn golden brown.
3. Add garlic and ginger and sauté for another minute.
4. Add coriander powder, garam masala, turmeric powder, chili powder, and salt. Mix well and cook for a minute.
5. Add sliced mushrooms and cook until they release their moisture and turn tender.
6. In a blender or food processor, blend yogurt and cream until smooth.
7. Add the yogurt mixture to the skillet and mix well.
8. Cook for another 5-7 minutes until the sauce thickens and the mushrooms are fully cooked.
9. Garnish with fresh coriander leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 15g
- Carbohydrates: 12g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of mushrooms you like.
- If you don't have cream, you can use coconut milk or cashew cream instead.
Variations:
- You can add vegetables like bell peppers, carrots, or peas to make it more nutritious.
- You can use paneer or tofu instead of mushrooms for a vegetarian option.
- You can add chicken or lamb for a non-vegetarian option.
Tips and tricks:
- Make sure to slice the mushrooms evenly for even cooking.
- You can adjust the spice level according to your taste.
- You can make the sauce ahead of time and store it in the fridge for up to 2 days.
Storage instructions:
- Store leftover mushroom pasanda in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the mushroom pasanda in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the mushroom pasanda in a bowl or on a plate with rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a little water or vegetable broth to thin it out.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before slicing and cooking them.
Food history:
- Pasanda is a popular North Indian dish that originated in the Mughal era. It is traditionally made with meat, but this vegetarian version with mushrooms is a delicious alternative.
Flavor profiles:
- The mushroom pasanda has a creamy and tangy sauce with a blend of aromatic spices like cumin, coriander, and garam masala.
Serving suggestions:
- Serve the mushroom pasanda as a main dish for lunch or dinner.
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Region: Indian