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.
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
- 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
- Remove this and keep it aside
- In the same pan add 2 – 3 tbsps of butter and sauté the mushrooms
- 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.
- Add one cup pureed tomato and about 4 tbsps of tomato paste
- Add salt, return the onions and coriander to the pot and mix well
- Add a cup of water, cover and cook for a few minutes till the flavours of the different ingredients in the masala fuse together
- 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
