mushroom butter masala
mushroom butter masala - mushrooms in a creamy and mildly spiced makhani gravy.
main course, side dish
north indian, punjabi
for tomato-cashew paste
medium to large tomatoes,
250 grams tomatoes
15 to 17
other ingredients for mushroom butter masala
200 to 250
or ⅓ cup finely chopped onion
ginger garlic paste
or ½ inch ginger + 2 to 3 garlic cloves crushed to a paste in mortar-pestle
2 to 3
or 1 to 2 tablespoon butter + 1 tablespoon oil
kashmiri red chili powder
or deghi mirch
garam masala powder
dry fenugreek leaves
2 to 3
low fat cream
or 2 tablespoon whipping cream
¼ to ½
or add as per taste
1 to 2
chopped coriander leaves for garnish
salt as required
whole spices for mushroom butter masala
(indian bay leaf)
1 to 2
single strands of mace
preparation for mushroom butter masala
boil enough water in a pan or electric heater or in a microwave.
take the water in a bowl and add 3 medium to large tomatoes (200 grams) and 15 to 17 cashews. cover and keep aside for both the tomatoes & cashews to blanch for 20 minutes.
use tomatoes which are ripe and not too tangy or sour. meanwhile you can rinse, wipe and slice 200 to 250 grams white button mushrooms. also chop the onions.
later drain and directly chop the tomatoes in the grinder jar. add the cashews. if the tomatoes are hot, then let them become warm and then chop them. if you want you can peel the skin also.
without adding any water grind to a smooth paste.
making mushroom butter masala
melt 3 tbsp butter in a pan.
add the following spices - ½ tsp cumin seeds, 1 tej patta/indian bay leaf, ½ inch cinnamon, 2 green cardamoms, 2 cloves and 1 to 2 single strands of mace.
saute till the spices are fragrant. then add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of the ginger-garlic goes away.
then add 1/3 cup finely chopped onion. stir very well and saute till they become translucent.
add the sliced mushrooms.
begin to saute the mushrooms on a medium to high flame.
initially the mushrooms will leave a lot of water. you will have to saute till the water keeps on getting reduced.
eventually all the water should get evaporated and the mushrooms should look glossy and shiny. there should be no water in the pan. a light browning of the mushrooms is also fine.
then add 1/8 tsp turmeric powder/haldi, ½ tsp coriander powder and ½ kashmiri red chili powder or deghi mirch.
stir and mix the spice powders with the rest of the sauteed mushrooms and onions.
add the ground tomato and cashew paste. mix and stir very well.
saute this mixture on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces.
then add 1 cup water. stir very well.
let the mushroom butter masala gravy simmer for 7 to 8 minutes on a low flame.
season with salt. then add ¼ to ½ tsp sugar or as per taste. stir well.
then add 2 to 3 tbsp low fat cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed.
stir very well and switch off the flame.
lastly add ½ inch ginger, julienne or cut into thin strips.
garnish with coriander leaves and
serve mushroom butter masala with
some naan, tandoori rotis or chapatis.
butter - oil or vegan butter
cream - coconut cream
red chili powder - paprika
full recipe -