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.
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.