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Butter mushroom masala is a creamy curry that’s popular throughout India. The mushrooms in this

dish give it a delightfully earthy flavour, but the rich gravy works well with other vegetables too, such as cauliflower and baby sweetcorn. Enjoy it with rice, roti’s or warm nan bread.

Serves 4


10 ounces mushrooms chopped 6 garlic cloves, chopped 4 green chilis chopped 1-inch piece ginger grated 1 onion chopped 2 large tomatoes puréed 3/4 cashews nuts soaked 1 teaspoon red chilli powder 1 teaspoon garam masala powder 1/2 teaspoon turmeric powder 1/4 cup full fat milk or non-dairy milk 2 tablespoons butter or vegan butter 1 tablespoon vegetable oil 1 teaspoon dried fenugreek leaves Salt, to taste Coriander leaves, for garnish


1. Heat oil and butter in a non-stick pan. Add onion, garlic, green chilli and ginger and sauté until translucent. Add a pinch of salt while sautéing so that onion cooks faster.

2. Add the mushroom and sauté until it develops some colour. Meanwhile, grind the tomatoes and the cashews together adding a little water to form a smooth paste.

3. Add the paste along with red chilli powder, garam masala powder and turmeric powder to the cooked mushrooms and onion and bring it to a boil. Adjust the salt and water for desired consistency. This will take about 4 to 5 minutes.

4. Add the milk or non-dairy milk and again bring to a boil. Finally, add the dried fenugreek leaves, mix well, and cook for one minute or until you get the desired consistency.Garnish with coriander leaves and serve.

Serve with rice, nan or roti.

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