Mushroom Butter Masala
Prepare a rich mushroom butter masala using sautéed mushrooms, spices, and a creamy tomato-based sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mushroom (sliced) | 500 | Grams |
| Butter (unsalted) | 100 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 4 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Heavy Cream | 200 | Milliliters |
| Salt (or to taste) | 1 | Tsp |
| Sugar | 1 | Tsp |
| Coriander Leaves (chopped) | 1 | Bunch |
| Water | 100 | Milliliters |
Instructions
- Heat butter in a pan over medium heat and sauté the chopped onions until golden brown.
- Add grated ginger, minced garlic, and slit green chilies to the pan and sauté for 2 minutes.
- Stir in the tomato puree and cook until the oil separates from the mixture.
- Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and salt. Mix well.
- Add the sliced mushrooms and cook for 5-7 minutes until they are tender.
- Pour in the water and bring the mixture to a simmer.
- Stir in the heavy cream and sugar, and let it cook for another 5 minutes.
- Garnish with chopped coriander leaves and serve hot.
Kitchen equipment
Blender or Food Processor