Mushroom butter Masala is a restaurant style recipe which is similar to the Butter Paneer Masala. It is a very tasty, creamy masala recipe.
Tomato Large Sized – 2
Cashews – 15 to 18
Onion – 1 (chopped)
Elaichi (Cardoman) – 2
Butter – 1 tbsp
Butter or Ghee – 2 tsp
Shahi Jeera (Caraway) – ½ tsp
Green Chilli – 2 (finely chopped)
Bay Leaf – 1
Ginger Garlic Paste – 1 tsp
Chilli Powder – ¾ tsp
Coriander Powder – 1 tsp
Roasted Cumin Seed Powder – ½ tsp
Turmeric Powder – ¼ tsp
Garam Masala – 1 pinch
Cilantro (Dhania Leaves) – 1 tbsp (finely chopped)
Fresh Cream – 1 tbsp
Salt to taste
Clean Mushroom in water and wipe gently with a cloth and dry it. Slice the Mushrooms.
Heat ½ tsp of butter in a pan. Sauté the Mushrooms in it till the color of the Mushrooms changes and the water evaporates fully.
Boil 1 ½ cup of water in the pan. Add all the ingredients in “For Paste” column to the boiling water and boil for 4 to 5 minutes.
When it gets cooled, drain the water and preserve the water. Peel off the Tomato skin and discard. Grind the Tomato and other ingredients into a smooth paste without any water.
Use the same pan. Wipe out any water in it. Heat the remaining Butter in it. Add Shahi jeera and allow it to sizzle. Add chopped Chilli, Ginger Garlic Paste and Bay Leaf.
Stir fry for a few minutes, add the ground Tomato Paste. Add Chilli Powder, Jeera Powder, Dhania Powder, Haldi Powder and Salt.
Cook them till the Oil separates from the masala.
Add the drained water which was preserved earlier. Add more water if necessary. Cover the pan with a lid and simmer for 4 to 5 minutes in low to medium flame.
Add the sautéed Mushroom, mix and simmer for another 4 to 5 minutes.
Add Cilantro and fresh Cream. Mix well. Allow to simmer for a minute.