Butter Mushroom Masala

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If you love Mushrooms, you will love how they taste smothered in a spicy Butter Masala.  Very similar to Butter Chicken, this vegetarian version uses juicy Mushrooms instead. This Lent, I am Vegetarian and I have to admit that I haven’t been eating as many veggies as I should have. This period of 40 days each year forces me to take a good look at creating new and interesting ways to eat veggies. Lucky for me, Mushrooms are vegetables. I simply adore Mushrooms and can eat them anytime.

This Butter Mushroom Masala is rich and creamy and a real treat to your senses. Pair it with some rice or rotis and you have one satisfying meal.

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Butter Mushroom Masala

If you love Mushrooms, you will love how they taste smothered in a spicy Butter Masala. Very similar to Butter Chicken, this vegetarian version uses juicy Mushrooms instead. This Lent, I am Vegetarian and I have to admit that I haven't been eating as many veggies as I should have. This period of 40 days each year forces me to take a good look at creating new and interesting ways to eat veggies. Lucky for me, Mushrooms are vegetables. I simply adore Mushrooms and can eat them anytime.

Ingredients

  • 1 lb Mushrooms
  • 1 sliced Onion
  • 2 green Chillies
  • 2 tbsps fresh and chopped Coriander
  • 2 – 3 tbsps of Butter
  • 1 tsp each Ginger and Garlic paste
  • 1 tsp each Chilli powder, Turmeric and Cumin powder
  • 1 tbsp Pavbhaji masala
  • 1 cup pureed Tomato
  • 4 tbsps of Tomato paste
  • Salt to taste
  • 1 tsp dried Fenugreek leaves or Kasuri methi
  • 1/2 cup of heavy Cream
  • 1 cup Water

Instructions

  1. In a sauté pan, heat up some oil and sauté one sliced onion and 2 green chillies together with 2 tbsps of fresh and chopped coriander
  2. Remove this and keep it aside
  3. In the same pan add 2 – 3 tbsps of butter and sauté the mushrooms
  4. Add 1 tsp each ginger and garlic paste. 1 tsp each chilli powder, Turmeric and Cumin powder and mix well. Also add 1 tbsp of pavbhaji masala.
  5. Add one cup pureed tomato and about 4 tbsps of tomato paste
  6. Add salt, return the onions and coriander to the pot and mix well
  7. Add a cup of water, cover and cook for a few minutes till the flavours of the different ingredients in the masala fuse together
  8. Once everything has blended together, taste for salt, add a tsp of dried fenugreek leaves or kasuri methi and finish off with 1/2 cup of heavy cream
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