Mushroom Butter Masala
Restaurant Style Mushroom Butter Masala which is rich, creamy and delicious. A great vegetarian main course and perfect recipe for all mushroom lovers.
Servings: 5
Ingredients
For the Onion tomato sauce
- 1 tablespoon oil
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- wholes spices ( 2 cardamom, 1 bay leaf, small ½ inch cinnamon stick, 1 teaspoon coriander seeds)
- 1 large white onion, cubed
- 1 ½ inch ginger
- 4 large garlic cloves
- 1 teaspoon turmeric powder
- 2 large tomato
- 10 whole cashews
- ½ teaspoon Indian red chili powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons coriander leaves
- 8 tender coriander leaves stems
- 1 teaspoon salt
For Mushroom Butter Masala
- 1 ½ tablespoon oil
- 1 ¼ tablespoon butter
- 12 oz mushrooms ( I used white button mushroom)
- 1 small red onion (quartered and petals separated)
- ½ cup each red and green bell pepper, cubed
- 1 ½ teaspoon garam masala
- 1 ½ teaspoons kasuri methi ( dry fenugreek leaves)
- 2 tablespoons cream ( or thick coconut milk)
- 1 tablspoon coriander leaves
- 2 teaspoons lemon juice
- ½-¾ cup water
Instructions
- Heat one tablespoon butter and one tablespoon oil in a pan/kadai on medium heat. Add one teaspoon cumin seeds, 1 teaspoon coriander seeds, 2 cardamom, 1 bay leaf, 2 cloves and small piece of cinnamon stick. (If you don’t have whole spices don’t worry, you can just add little more garam masala later in the recipe). Toast the whole spices for 30 seconds and add 1 large onion, 1 slit green chili and a pinch of salt. Cook for 6-7 minutes till onion turns light brown.
- Now add 1 ½ inch ginger, 4 large garlic cloves and a teaspoon of turmeric powder. Saute for a minute.
- Add two large tomato and 10 whole cashew and cook till tomato turns soft and mushy.
- Add ½ teaspoon Red chili powder, 1 teaspoon Kashmiri red chili powder, few stems from coriander leaves and cook for a minute. Once the mixture cools, remove cinnamon stick and bay leaf and puree the mixture.
- To a large pan/kadai heat ½ tablespoon of oil. To that add 1 small red onion (quartered and petals separated) and 1 bell pepper ( I used combination of green and red bell pepper). Saute for 4 to 5 minutes then add a pinch of salt and Kashmiri red chili powder. Remove them and set a side.
- To the same pan add 1 tablespoon each of oil and butter and 12 ounce mushroom and saute stirring continuously until they soften and most of the water is evaporated. Add ½ teaspoon of salt and mix well.
- Now add the pureed mixture, 2 teaspoons tomato paste,1.5 teaspoons garam masala and ½ cup water. Cook for 6 to 8 minutes. Taste and check for salt.
- Add sauteed onion and bell pepper and 1.5 teaspoon kasuri methi. Cook for a minute. If needed add little more water.
- Finally add 2 tablespoons cream, 1 teaspoon butter, 1-2 teaspoons lemon juice and chopped coriander leaves. Gently stir and enjoy the curry.
Notes
- Whole spices like coriander leaves, bay leaf and cinnamon can be skipped. Instead add little more garam masala at the end.
- Tomato paste adds so much depth to the curry, highly recommend using it.
- Cream can be replaced with thick coconut milk. You can also skip both and add little more cashew.
- Cubed onion and bell peppers add a nice crush and tastes amazing in the curry.
- This is mediumly spiced curry, adjust spices according to your taste.