Creamy Mushroom Butter Masala Recipe

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Directions

• Take a pan and boil and boil enough water init
• Take the hot water in a bowl and add 3 tomatoes, 15 cashews to it
• Cover and keep aside for about 20 minutes
• Drain the water and grind the tomatoes. Add cashews to the tomatoes paste and grind them again
• Take another pan and add 3 tablespoons of butter
• Melt the butter
• Add all the spices like cumin seeds, bay leaf, cinnamon, green cardamoms, cloves, single strands and single strands of mace
• Saute till the spices are fragrant
• Add ginger garlic paste to it and saute it till the raw aroma of the garlic paste goes away
• Add 1 cup of finely chopped onions and stir them well. Saute till they become translucent
• Add sliced mushrooms and let them saute on a high flame as it leaves lot of water initially
• Ssaute the mushrooms till the whole water evaporates and mushrooms look shiny
• Then add ½ teaspoon of turmeric powder, coriander powder and red chili powder to it
• Stir and mix the whole spices well
• Add ground tomato paste and mix it well with the mushroom mixture
• Saute the mixture on a low flame for about 8 to 10 minutes till the gravy thickens
• Then add 1 cup of water and stir well
• Cook the gravy for about 10 more minutes on a low flame
• Season with salt and then add ½ teaspoon of sugar, masala powder and ½ teaspoon of kasuri methi
• Stir them well and off the flame
• Add ginger cut into thin strips and coriander leaves to the curry

The Mushroom Butter Masala tastes good with naan, tandoori rotis or even with chapattis. This restaurant style recipe tastes just like Paneer Butter Masala (Internarl Link) where you just have to replace mushrooms with paneer. Any of the ingredients is healthy. Find the Health Benefits of Mushrooms.