Butter Mushroom Masala
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.
Ingredients
1 lb mushrooms
1 sliced onion
2 green chilies
2 tbsps fresh and chopped coriander
2 – 3 tbsps of butter
1 tsp each ginger and garlic paste
1 tsp each chili 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
Process
In a sauté pan, heat up some oil and sauté one sliced onion and 2 green chilies 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 chili 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
Full step by step video: https://www.youtube.com/watch?v=flfEIbVH0pU&feature=youtu.be
Photo by: Adam Ahmed
