Mushroom Butter Masala How To Make Mushroom Butter Masala

This is very popular Indian dish and is available in almost all Indian restaurants. You can substitute mushroom with paneer (tofu) , Gobi (Cauliflower), babycorn or even chicken in this recipe. Some even call this dish as Mushroom Makhani gravy. Among butter masala the most popular ones in India are paneer and chicken. But my favorite one is mushroom and chicken. I love the flavor mushroom gives to the dish. Key ingredients are onion, tomatoes, ginger, garlic, cashews and milk or heavy cream. With these you can prepare any butter masala (paneer, mushroom, gobi, babycorn, tofu, chicken…) Yes you can substitute milk for cream in butter masala and it tastes equally good. Make sure it’s whole milk.

The base, the onion tomato gravy used for both the curries are the same. In butter masala you directly add or fry and add the main ingredient like paneer, mushroom, etc whereas while preparing tikka masala, you marinate the main ingredient, cook them on skewer in tandoor, grill pan or oven and then add it to the gravy. Any butter masala can be made vegan. Just substitute butter with vegan butter or cooking oil and milk or heavy cream with non-diary milk version.

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Preparation time : 30 minutes Serves : 3 - 4 Mushroom chopped - 10 oz Garlic cloves chopped - 6 Green chilli chopped - 2 Ginger grated - 1 inch Onion chopped - 1 Tomato - 2 big or 3 small Cashews - 7 Red chile powder - 1 tsp Garam Masala Powder - 1 tsp Turmeric Powder - ½ tsp Whole Milk or Heavy cream - ¼ cup (use non-diary milk for vegan version) Butter - 2 tablespoon (vegans skip butter and add oil) Vegetable Oil - 1 tbsp Kasuri methi / Dried fenugreek leaves - 1 tsp Salt - to taste Coriander leaves - for garnish

Step I

Heat oil and butter in a non-stick pan. Add onion, garlic, green chilli and ginger and saute them till it becomes translucent. Add pinch of salt while sauteing so that onion cooks faster. Add the mushroom and saute till it develops some color.

Step II

Meanwhile grind the tomatoes and the cashews together adding little water to form a smooth paste.

Step III

Add this ground paste along with red chile powder, garam masala powder, turmeric powder to the cooked mushrooms and onion and bring it to nice boil. Adjust the salt and water for desired consistency. This might take about 4 to 5 minutes

Step IV

Add the milk and again bring it to nice boil. Finally add the dried kasuri methi, mix well and cook for one minute or till you get the desired consistency. Mushroom Butter Masala is now ready. Garnish it with coriander leaves, serve hot and enjoy.

Tip:

You can substitute milk with cream. Vary the spices as per your taste. Vary the amount of green chilies as per your taste. You can substitute it with serrano pepper or jalapeno. If you are substituting with paneer in the recipe, then add paneer in step IV after milk comes to boil.

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