MUSHROOM BUTTER MASALA

Ingredients

• ½ Kg Button Mushrooms(each cut into half)
• 3 tbsp Oil
• 2 small pieces Cinnamon
• 3 Cloves
• 4 Cardamom
• 3 Onion (sliced)
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 Tomato (big) (sliced)
• ½ tsp Turmeric powder
• 1 tbsp Kashmiri chilli powder
• 2 tsp Kasuri methi(dried fenugreek leaves)
• 10 Cashew nuts (soaked and ground to paste)
• ½ tsp Sugar
• 1/4 cup Fresh cream
• 1 tbsp Butter
• 
  

• Directions

  1. Heat 3-tablespoon oil in a kadai and splutter cinnamon, cloves and cardamom.
     
  2. To this add sliced onion and saute it by adding little salt. When the onion become soft, add ginger-garlic paste and fry for 5 minutes.
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  3. Then add tomato, turmeric powder, kashmiri chilli powder and kasuri methi.
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  4. Mix it well and keep it in a medium flame till tomato becomes soft.
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  5. Remove from fire and allow this masala to cool.
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  6. When it is cool enough, grind it into a fine paste, which is of medium consistency.
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  7. In a pan, heat 1-tablespoon oil and add mushrooms with little salt.
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  8. Saute till the mushrooms are cooked and all the water content evaporates and the mushroom dries up.
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  9. Now add the masala paste along with little water to it and when it boils cover it with a lid and keep it in a medium flame till the dish reaches the required consistency (not too thick).
  10. Now add cashew nut paste and sugar and mix well. Keep it in a low flame for 5 minutes.
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  11. Add fresh cream just before removing it from fire.
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  12. Transfer it into a serving bowl and sprinkle butter over it and serve hot. <!--[endif]-->
  NB: If you are health conscious, you can avoid fresh cream and butter from this recipe and follow up to step-10 and remove the dish from fire