Mushroom Butter Masala is one of the yummiest preparations of mushrooms for me! Smooth and lusciously creamy gravy with soft mushrooms goes so well with Parathas or Naan ☺️
Restaurant style mains are everyone’s favourite and making them at home is really easy. This took me approximately 30 mins and it’s one of the best Mushroom Butter Masala I’ve had in a long time! You can also have a look at my other restaurant style recipes like Reshmi Paneer, Paneer Lababdar, Shahi Paneer, Paneer Tava Masala, Dal Makhani….. Do try these, they are awesome!
Let’s get started..
Yield: serves 2
Equipment: a non-stick pan, measuring cups/ spoons, a blender.
250 gms cleaned and sliced button mushrooms
2 nos. tomato
7-8 nos. cashewnuts
2 tbsp butter
1 each of whole spices like bay leaf, green cardamom, cloves, small piece of mace, cinnamon stick 1″
1/2 cup chopped onions
1/2 tsp jeera dana
1 tsp coriander pwd
1/4 tsp turmeric pwd
3/4 tsp degi mirchi
salt to taste
1/4 tsp sugar
2 tbsp fresh cream
1 tsp kasuri methi
1/2 tsp Garam masala
Boil the tomatoes and cashews together in 2 cups of water for 10 mins. Cool them and grind to a fine paste without using any water.
Next, heat butter in a pan, add the whole spices & jeera dana. Sauté for a min, then add the chopped onions. Cook the onions until they turn pink. Then add the sliced mushrooms. Season with salt & sugar. Cook the mushrooms for about 10 mins (at first they will leave water and then slowly the water will be evaporated).
Once the water evaporates and the mushroom is cooked well, add the tomato-cashew paste. Mix well and cook for 4-5 mins. Then add Garam masala, kasuri methi and the dry spices. Mix well and cook for another 3-4 mins. Add 1/2 cup of water if needed to correct the consistency of the gravy.
Cook for 5 mins, then add the cream and mix well. Turn off the flame and serve piping hot with any Indian bread of your choice.
Hope you will try this soon!
Adapted from Veg Recipes