Mushroom Butter Masala

Preparation

• 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.