Mushroom butter masala. Mushroom Masala Recipe is a rich and shahi gravy recipe, here mushroom is cooked in rich and aromatic onion paste, tomatoes and masala. This dish also contains a combination of lots of spices. Mushroom masala is a delicious restaurant style mushroom curry made with mushrooms, spices & herbs.
Only the paneer is replaced with mushroom.
It is made by simmering Mushrooms in a paste of Tomatoes and rich Cream.
This sweet and mild dish goes well with Rotis.
You can cook Mushroom butter masala using 17 ingredients and 4 steps. Here is how you cook it.
Ingredients of Mushroom butter masala
- You need of Ingredients.
- It's 10 of ounces, mushrooms, chopped.
- It's 6 of garlic cloves, chopped.
- It's 4 of green chilies chopped.
- It's 1 -inch of piece ginger, grated.
- Prepare 1 of onion, chopped.
- Prepare 2 of big or 3 small tomatoes.
- It's 7 of cashews.
- It's 1 teaspoon of red chilli powder.
- You need 1 teaspoon of garam masala powder.
- Prepare 1/2 teaspoon of turmeric powder.
- Prepare 1/4 cup of non-dairy milk.
- Prepare 2 tablespoons of vegan butter.
- Prepare 1 tablespoon of vegetable oil.
- It's 1 teaspoon of kasuri methi/dried fenugreek leaves.
- You need to taste of Salt,.
- You need as needed of Coriander leaves, for garnish.
It was so delicious that I could not get enough of it and kept on eating over and over. Here's how you can make some.
Mushroom butter masala instructions
- Preparation Heat oil and butter in a non-stick pan. Add onion, garlic, green chilli and ginger and sauté until translucent. Add a pinch of salt while sautéeing so that onion cooks faster..
- Add the mushroom and sauté until it develops some colour..
- Meanwhile, grind the tomatoes and the cashews together adding a little water to form a smooth paste. Add this ground paste along with red chilli powder, garam masala powder, and turmeric powder to the cooked mushrooms and onion and bring it to a boil. Adjust the salt and water for desired consistency. This might take about 4 to 5 minutes.
- Add the non-dairy milk and again bring to a boil. Finally, add the dried kasuri methi/fenugreek leaves, mix well, and cook for one minute or until you get the desired consistency..
