Easiest Way to Cook Yummy Mushroom butter masala

Delicious, fresh and tasty.

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. Let them sizzle for a min.

Mushroom butter masala 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 achieve it.

Ingredients of Mushroom butter masala

  1. Prepare of Ingredients.
  2. You need 10 of ounces, mushrooms, chopped.
  3. It's 6 of garlic cloves, chopped.
  4. You need 4 of green chilies chopped.
  5. It's 1 -inch of piece ginger, grated.
  6. You need 1 of onion, chopped.
  7. It's 2 of big or 3 small tomatoes.
  8. You need 7 of cashews.
  9. Prepare 1 teaspoon of red chilli powder.
  10. It's 1 teaspoon of garam masala powder.
  11. You need 1/2 teaspoon of turmeric powder.
  12. You need 1/4 cup of non-dairy milk.
  13. It's 2 tablespoons of vegan butter.
  14. Prepare 1 tablespoon of vegetable oil.
  15. Prepare 1 teaspoon of kasuri methi/dried fenugreek leaves.
  16. You need to taste of Salt,.
  17. 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 step by step

  1. 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..
  2. Add the mushroom and sauté until it develops some colour..
  3. 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.
  4. 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..