Mushroom Butter Masala | How To Make Mushroom Butter Masala

Mushroom Butter Masala, mushroom recipes, Indian dishes

5 from 37 votes

Mushroom Butter Masala | How To Make Mushroom Butter Masala

Mushroom Butter Masala is a rich and creamy, delicious Indian dish full of flavors that perfectly accompanies steamed rice or bread varieties like naan, roti, pita bread or even dosas. This gravy can be prepared in less than 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 227kcal

Author: Kushi

Ingredients

10 oz Mushroom chopped lengthwise
6 cloves Garlic chopped
2 Green chilies chopped
1 inch Ginger grated
1 large Onion chopped
2 large Tomatoes (or 3 small tomatoes)
7 to 10 Cashews
1 teaspoon Red chile powder
1 tsp Garam Masala Powder or curry powder
½ teaspoon Turmeric powder
¼ cup Whole Milk or Heavy Cream (use non-diary milk for vegan version)
2 tablespoon Butter (vegans skip butter and add oil)
1 tablespoon Oil
1 teaspoon Kasuri methi / Dried fenugreek leaves
Salt , to taste
Cilantro or Coriander leaves, for garnish

Instructions

Step 1

Heat oil and butter in a non-stick pan. Add onion, garlic, green chilli and ginger and saute them till it becomes translucent. Add pinch of salt while sauteing so that onion cooks faster.
2 Green chilies, 1 inch Ginger grated, 1 large Onion , 2 tablespoon Butter, 1 tablespoon Oil, 6 cloves Garlic
Add the mushroom and saute till it develops some color
10 oz Mushroom

Step 2

Meanwhile grind the tomatoes and the cashews together adding little water to form a smooth paste.
2 large Tomatoes , 7 to 10 Cashews

Step 3

Add this ground tomato paste (from Step 2) along with red chile powder, garam masala powder, turmeric powder to the cooked mushrooms and onion (from Step 1) and bring it to nice boil.
1 teaspoon Red chile powder, 1 teaspoon Garam Masala Powder, ½ teaspoon Turmeric powder
Adjust the salt and water for desired consistency. Simmer for about 4 to 5 minutes.
Salt

Step 4

Add the milk and again bring it to nice boil. Finally add the dried kasuri methi, mix well and cook for one minute or till you get the desired consistency
¼ cup Whole Milk , 1 teaspoon Kasuri methi
Mushroom Butter Masala is now ready. Garnish it with coriander leaves, serve hot and enjoy.
Cilantro

Notes

You can substitute milk with cream.
Vary the spices as per your taste.
More the addition of cashews, creamier and richer is the dish.
Vary the amount of green chilies as per your taste. You can substitute it with serrano pepper or jalapeno.
If you are substituting mushroom with paneer in the recipe, then add paneer in step 4 after milk comes to boil. You can saute paneer in another pan and add or add directly. Both tastes good.

Nutrition