Feb 12, 2013

Mushroom Butter Masala

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.


250 gms Mushrooms
6 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
Coriander leaves
Cashew nut


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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