Mushroom Makhni / Butter Mushroom
- 250 grams Mushroom
- Tomato 200 grams & Cashew 15-20
- Onion 1 Large & Ginger Garlic Paste (½ Inch Ginger & 2-3 Garlic Cloves)
- Butter 2-3 table spoon & Oil 1 tbsp
- Spice Powder – Turmeric ½ tsp, Coriander ½ tsp, Garam Masala ¼ tsp, Red Chilli ½ tsp
- Whole Spices – Jeera (cumin seeds) ½ tsp, Tej Patta (bay leaf) 1-2, Dal Chini (cinnamon) ½ inch, Choti Elaichi (Green Cardamoms) 2-3, Lavang (cloves) 2-3
- Garnish – Dry fenugreek leaves (methi) ½ tsp, Cream 2-3 tbsp, Chopped coriander Leaves
- Salt & Water
- Boil enough water in a pan. Take the water in a bowl, add tomatoes & cashews. Cover and keep aside for 20 minutes.
- Rinse and then peel tomatoes and grind it to a smooth paste along with Cashews without adding any water.
- Melt butter in a pan and add all whole spices. Saute till the spices are fragrant.
- Add ginger-garlic paste and stir till the raw aroma of the ginger-garlic goes away.
- Add finely chopped onion and saute till they become translucent.
- Add sliced mushrooms. Initially mushrooms will leave a lot of water. Continue to saute till the water keeps on getting reduced. Eventually all the water should get evaporated and the mushrooms should look glossy and shiny.
- Add turmeric powder, coriander powder and chili powder. Stir and mix the spice powders with mushrooms and onions.
- Add the ground tomato and cashew paste. Mix and stir well on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces.
- Add 1 cup water. Stir it for 7 to 8 minutes on a low flame. Then season with Salt. (Sugar ½ tsp can be added if you want little sweet gravy).
- Add Garam Masala, Crushed kasuri methi, and Cream. Stir well and switch off the flame.
- Garnish with coriander leaves and serve mushroom butter masala with some naan, tandoori rotis or chapatis.