10/10/15 11:45 AMmushroom butter masala recipe | mushroom makhani recipe

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RECIPE TYPE: main, side CUISINE: north indian, punjabiPREP TIME: 20 mins COOK TIME: 20 mins TOTAL TIME: 40 minsSERVES: 3-4

mushroom butter masala or mushroom makhni recipe

AUTHOR: dassana

mushroom butter masala - mushrooms in a creamy and mildly spiced makhani gravy.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for tomato-cashew paste:3 medium to large tomatoes, 250 grams15 to 17 cashews/kaju

other ingredients:200 to 250 grams mushrooms1 medium onion or ⅓ cup finely chopped onion1 tsp ginger garlic paste or ½ inch ginger + 2 to 3 garlic cloves crushed to apaste in mortar-pestle2 to 3 tbsp butter or 1 to 2 tbsp butter + 1 tbsp oil⅛ tsp turmeric powder/haldi½ tsp kashmiri red chili powder or deghi mirch½ tsp coriander powder/dhania powder1 cup water¼ tsp garam masala powder½ tsp dry fenugreek leaves/kasuri methi2 to 3 tbsp low fat cream or 2 tbsp whipping cream¼ to ½ tsp sugar or add as per taste½ inch ginger, julienne1 to 2 tbsp chopped coriander leaves for garnishsalt as required

whole spices:½ tsp cumin seeds/jeera1 tej patta/indian bay leaf½ inch cinnamon/dal chini2 green cardamoms/chotti elaichi2 cloves/lavang1 to 2 single strands of mace/javitri

INSTRUCTIONS

prepping:1. boil enough water in a pan or electric heater or in a microwave. take the water in a bowl and add 3 medium to

large tomatoes (200 grams) and 15 to 17 cashews. cover and keep aside for both the tomatoes & cashews toblanch for 20 minutes. use tomatoes which are ripe and not too tangy or sour. meanwhile you can rinse, wipeand slice 200 to 250 grams white button mushrooms. also chop the onions.

2. later drain and directly chop the tomatoes in the grinder jar. add the cashews. if the tomatoes are hot, then letthem become warm and then chop them. if you want you can peel the skin also.

3. without adding any water grind to a smooth paste.preparing the gravy:

1. melt 3 tbsp butter in a pan.2. add the following spices - ½ tsp cumin seeds, 1 tej patta/indian bay leaf, ½ inch cinnamon, 2 green cardamoms,

10/10/15 11:45 AMmushroom butter masala recipe | mushroom makhani recipe

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2 cloves and 1 to 2 single strands of mace.3. saute till the spices are fragrant. then add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of the

ginger-garlic goes away.4. then add ⅓ cup finely chopped onion. stir very well and saute till they become translucent.5. add the sliced mushrooms.6. begin to saute the mushrooms on a medium to high flame.7. initially the mushrooms will leave a lot of water. you will have to saute till the water keeps on getting reduced.

eventually all the water should get evaporated and the mushrooms should look glossy and shiny. there shouldbe no water in the pan. a light browning of the mushrooms is also fine.

8. then add ⅛ tsp turmeric powder/haldi, ½ tsp coriander powder and ½ kashmiri red chili powder or deghi mirch.stir and mix the spice powders with the rest of the sauteed mushrooms and onions.

9. add the ground tomato and cashew paste. mix and stir very well.10. saute this mixture on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces.11. then add 1 cup water. stir very well.12. let the gravy simmer for 7 to 8 minutes on a low flame.13. season with salt. then add ¼ to ½ tsp sugar or as per taste. stir well.14. then add 2 to 3 tbsp low fat cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed.15. stir very well and switch off the flame.16. lastly add ½ inch ginger, julienne or cut into thin strips.17. garnish with coriander leaves and serve mushroom butter masala with some naan, tandoori rotis or chapatis.

NOTES

substitutes:butter - oil or vegan buttercream - coconut creamred chili powder - paprika

Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/mushroom-butter-masala-recipe/