Butter masala is one of the popular recipes in North Indian
cuisine. The main ingredients for this
recipe are tomatoes and cashew nuts and it forms the base for the gravy. And off
course, the other key ingredient is “BUTTER” and lots of BUTTER!! The most common butter masalas are “Paneer
Butter Masala” or “Chicken Butter Masala”. The procedure for this recipe is a
little different from how it is normally prepared.
The recipe below uses less butter then usually used. Adding
more butter and cashew nuts gives a rich texture to the sauce. The other key
ingredient is kasturi methi (dried fenugreek leaves), which is a flavor
enhancer to butter masala.
Ingredients
250 gms Mushrooms6 Garlic Cloves
2 Tomato, chopped
1 Onion, chopped
1 Cinnamon stick
1 Cloves
2 tsp Chili powder
1 tsp Garam masala
1 tsp Coriander seed powder
1 tsp Salt
Pinch of kasturi methi
Butter
Oil
Coriander leaves
Cashew nut
1 tsp Garam masala
1 tsp Coriander seed powder
1 tsp Salt
Pinch of kasturi methi
Butter
Oil
Coriander leaves
Cashew nut
Procedure
Heat 2 tsp. oil in a skillet; add cinnamon stick, cloves,
garlic, onions, tomatoes, cashew nut. Cook until they get a saucy texture. Add water
is required
Make a smooth paste of onion and tomato mixture
In the same skillet, heat 2tsp. of oil and pour onion and
tomato mixture. Then add chili powder, garam masala, coriander powder and
crushed kasturi methi leaves (or dried fenugreek leaves) and 1 tsp. of butter
Stir well and cook for 12- 15 min in medium –low heat until
oil separates out from rest of the ingredients
Add a cup of water and diced mushrooms. Stir well and cook
in medium –high for 2 minutes
Garnish with coriander leaves, chopped cashew nuts
Serve
hot with any Indian Bread or ghee rice
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