Mushroom Butter Masala is an all time favorite dish that is made by simmering mushrooms in a rich cream and a paste of tomatoes. This mouthwatering recipe is simply irresistible and is an amazing food that is best served with tandoori rotis, naan or fried rice. So, get started with this tasty and yummy dish and see how your family members love it.
Ingredients
- Button mushrooms: ½ kg (cut into half)
- Cinnamon: 2 small pieces
- Cloves: 3
- Cardamom: 4
- Ginger: 1 tsp (paste)
- Garlic: 1 tsp (paste)
- Onion: 3 (sliced)
- Tomato: 1 (sliced)
- Turmeric powder: ½ tsp
- Kashmiri red chili powder: 1 tbsp
- Kasuri methi: 1 tsp
- Sugar: ½ tsp
- Fresh cream: ¼ cup
- Cashew nuts: 10 (soaked and ground to paste)
- Butter: 1 tbsp
- Oil: 3 tbsp
- Salt: according to taste
Preparation method
- Heat oil in a kadhai and add cloves, cardamom, cinnamon and fry for a few seconds.
- Now add the sliced onions and sauté by adding little salt.
- When the onions become soft, add the ginger, garlic paste and fry till the raw smell disappears.
- Then add the sliced tomatoes, kashmiri red chili powder, turmeric powder and kasuri methi and cook on medium flame till the tomatoes become soft.
- Mix it well and once it is done, remove from fire and allow the masala to cool.
- Grind the mixture to a fine paste of medium consistency and keep aside.
- Now heat a little more oil in the kadhai and add the mushrooms with little salt and fry them.
- The mushrooms will release a lot of water.
- Cook until all the water evaporates and the mushroom dries up.
- Add the masala paste along with little water and cook covered on medium flame till the dish reaches the desired consistency.
- Now add the cashew nut paste and sugar and cook for another 5 minutes in low flame.
- Next, add the fresh cream, mix well, remove it from fire and transfer it into a serving bowl.
- Add some butter and serve hot.
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