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Gondia Mussels Pasanda
🇮🇳 Indian

Gondia Mussels Pasanda

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Gondia cooking — Gondia Mussels Pasanda brings a boatman's touch with a classic pasanda finish. About 41 minutes from fridge to table.

Prep 21 min Cook 20 min Serves 4 Easy

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Red Chili Powder1 tsp
  • Mussels500 g, scrubbed

Optional extras

  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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