Ravishing Regional Delights

Mushroom Butter Masala

  • 15m

    prep time

  • 25m

    Cook Time

  • 18



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

Nutrition information

Nutrition information coming soon.


  • 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.