• Overview
  • Ingredients
  • Directions
  • Reviews

Smooth buttery gravy, and the soft texture of mushrooms is what makes this dish a treat. It is best consumed with rotis, naan, jeera rice or biryani rice.Mushroom Butter Masala

Ingredient

  • Button Mushrooms - 1/2 kg
  • Oil - 1 tbsp
  • Salt - As rqrd
  • Oil - 3 tbsp
  • Cinnamon - 2 small pieces
  • Cloves - 3 nos
  • Cardamom - 4 nos
  • Onion - 2 nos
  • (sliced)
  • Ginger paste - 1 tsp
  • Garlic paste - 1 tsp
  • Tomato (big) - 1
  • (sliced)
  • Turmericpowder - 1/2 tsp
  • Kashmiri chilli powder - 1 tbsp
  • Kasuri methi - 3 tsp
  • Cashewnuts - 10 nos 
  • (soaked and grind to paste)
  • Fresh cream - 1/2 cup
  • Butter - 1 tbsp

Direction

  • Heat 3 tablespoon oil in a kadai and splutter cinnamon, cloves and cardamom. 
  • To this add sliced onion and saute it by adding little salt. When the onion become soft, add ginger-garlic paste and fry for 5 minutes. 
  • Add tomato, turmeric powder, kashmiri chilli powder and kasuri methi. 
  • Mix it well and keep it in a medium flame till tomato becomes soft. 
  • Remove from fire and allow this masala to cool. 
  • When it is cool enough, grind it into a fine paste which is of medium consistency. 
  • In a pan, heat 1 tablespoon oil and add mushrooms (if you want, you can cut each into half) with little salt. 
  • Saute till the mushrooms are cooked and all the water came from the mushroom dries up. 
  • Now add the masala paste to this along with cashew nut paste. 
  • Add little water to it and when it boils cover it with a lid and keep it in a medium flame till the dish reaches the required consistency (not too thick). 
  • Add fresh cream 5 minutes before removing it from fire. 
  • transfer it into a serving bowl and sprinkle butter over it and serve hot.
  • Button Mushrooms - 1/2 kg
  • Oil - 1 tbsp
  • Salt - As rqrd
  • Oil - 3 tbsp
  • Cinnamon - 2 small pieces
  • Cloves - 3 nos
  • Cardamom - 4 nos
  • Onion - 2 nos
  • (sliced)
  • Ginger paste - 1 tsp
  • Garlic paste - 1 tsp
  • Tomato (big) - 1
  • (sliced)
  • Turmericpowder - 1/2 tsp
  • Kashmiri chilli powder - 1 tbsp
  • Kasuri methi - 3 tsp
  • Cashewnuts - 10 nos 
  • (soaked and grind to paste)
  • Fresh cream - 1/2 cup
  • Butter - 1 tbsp
  • Heat 3 tablespoon oil in a kadai and splutter cinnamon, cloves and cardamom. 
  • To this add sliced onion and saute it by adding little salt. When the onion become soft, add ginger-garlic paste and fry for 5 minutes. 
  • Add tomato, turmeric powder, kashmiri chilli powder and kasuri methi. 
  • Mix it well and keep it in a medium flame till tomato becomes soft. 
  • Remove from fire and allow this masala to cool. 
  • When it is cool enough, grind it into a fine paste which is of medium consistency. 
  • In a pan, heat 1 tablespoon oil and add mushrooms (if you want, you can cut each into half) with little salt. 
  • Saute till the mushrooms are cooked and all the water came from the mushroom dries up. 
  • Now add the masala paste to this along with cashew nut paste. 
  • Add little water to it and when it boils cover it with a lid and keep it in a medium flame till the dish reaches the required consistency (not too thick). 
  • Add fresh cream 5 minutes before removing it from fire. 
  • transfer it into a serving bowl and sprinkle butter over it and serve hot.

Arjun Singh

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