Creamy spiced mushroom gravy, perfect with some steaming hot rice!
Mushroom Butter Masala
Prep time
10
minutesCooking time
20
minutesIngredients
2 tbsp salted butter
1 cup button mushrooms – sliced + 1 tsp salted butter
3 tomatoes – roughly chopped
1 onion – roughly chopped
1 tbsp ginger garlic paste
2 green chillies – sliced
1/4 cup cashew nuts
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 cup water
1 tbsp jaggery / sugar
1 tsp salt
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp fresh cream (optional)
Coriander leaves for garnish
Directions
- Soak the cashew nuts in one cup of warm water for 10 minutes. Set aside to be used later.
- In a pan, heat butter and add in diced onions, ginger garlic paste and chillies. Sauté until the onions are golden brown.
- Add in the chopped tomatoes and spices – red chilli powder, cumin powder and coriander powder. Fry this until the tomatoes are soft. Let the mixture cool down before grinding it into a fine paste and set aside.
- Cashew nut paste – Save 2 tbsp of the warm water in which the cashews are soaking and drain the rest. Blend the cashews with the water into a fine paste. This adds richness and makes the gravy creamy.
- In a seperate pan, sauté the mushrooms in a tsp of butter until they get brown around the edges.
- Bring the tomato mixture to a boil with 1/2 cup of water. Add in the sautéed mushrooms and cashew nut paste. Season with salt and jaggery. Mix well and let the curry simmer for 5 minutes.
- Garnish with dried fenugreek leaves and a touch of cream/butter. Serve warm with rice or roti. Enjoy!
