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Indian Recipes
Mushroom Pasanda

Mushroom Pasanda

with Roast Cauliflower and Turmeric Rice

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Pasanda is a popular North Indian and Pakistani dish, typically made with lamb or chicken and cooked in a thick sauce made traditionally from a blend of cream and spices. We’ve given this classic dish a vegetarian twist by throwing in mushrooms, crunchy green beans, juicy raisins, and charred roasted cauliflower. The result is a deliciously mild curry with a creamy sauce that is bound to become a household favourite in no time at all.

Tags:Extra spicy
Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Chestnut Mushrooms

1 pack(s)

Green Beans

1 bunch(es)


1 unit(s)


1 pot(s)

Ground Turmeric

1 sachet

Vegetable Stock Powder


½ sachet

Ginger puree

½ sachet

Easy Garlic

1 pot(s)

Pasanda Seasoning

100 milliliter(s)

Water for Curry

1 bag(s)


1 pack(s)

Crème Fraîche


150 grams

Basmati Rice

Not included in your delivery

300 milliliter(s)

Water for Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2310 kJ
Energy (kcal)552 kcal
Fat14.0 g
of which saturates9.0 g
Carbohydrate89 g
of which sugars23.0 g
Protein15 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Prep the Veggies
Prep the Veggies

Preheat your oven to 200°C. Thinly slice the mushrooms. Trim the tops from the green beans, then chop into thirds. Finely chop the coriander (stalks and all). Separate the cauliflower into florets (little trees).

Roast the Cauliflower
Roast the Cauliflower

Pop the cauliflower florets onto a baking tray, drizzle over a splash of oil and season with salt and pepper. Sprinkle on half the turmeric and rub into the cauliflower. Roast the cauliflower on the middle shelf of your oven until golden and charred at the edges, 15-20 mins. Turn half way through cooking.

Cook the Rice
Cook the Rice

Meanwhile, dissolve half the stock pot in the water (see ingredients for amount) in a large saucepan over high heat. When the water is boiling, pour in the rice and remaining turmeric and cover with a lid. Lower the heat to medium, cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Start the Curry
Start the Curry

Heat a splash of oil in another large saucepan over medium-high heat. Add the mushrooms. Cook, stirring frequently until the mushrooms have browned, 5-6 mins. Add the ginger, garlic (see ingredients for amount) and pasanda spice blend (don't add it all if you don't like spice). Stir and cook until fragrant, 2 mins.

Finish the Curry
Finish the Curry

Add the water (see ingredients for amount) and the remaining stock pot, stir to dissolve the stock pot and bring to the boil. Once boiling, lower the heat to medium, add the green beans and raisins and pop the lid on. Simmer until the beans are tender, 7-8 mins. Remove the lid, add the double cream and simmer for 3 mins more. Taste and add salt and pepper if necessary. Get ready to serve.


Fluff up the rice with a fork and stir in half the coriander. Share the rice between your plates, then spoon the mushroom curry over and around. Arrange the cauliflower florets on top and finish with a sprinkling of the remaining coriander. Enjoy!