Skip to main content

Mushroom Butter Masala - Side dish for roti, paratha, nann and jeera rice

Mushroom Butter Masala - restaurant style masala with mushrooms in a creamy gravy. A delicious gravy that can be served for various dishes like rotis, parathas, jeera rice and nann. This mushroom butter masala has widely become popular in many restaurants and prepared in different methods.
 


This masala is same as my Paneer butter masala recipe and my favourite method too. The secret to a perfect masalas lies in the tomato selection. It has to be ripe with thick red colour. To add extra colour and sweetness, some prefer to add tomato sauce for these types of gravies. But I don't prefer any additional sauce for gravies. For this mushroom butter masala, I have used home made fresh cream, which was so tasty and light. Fresh cream can be easily taken with cow's milk. Boil 500 ml  cow's milk and allow it to cool down completely. Refrigerate the milk for 6 to 8 hours. After 6 hours, you can see a thick layer on the top of the milk. This tip was told by Tamil Nadu's famous Chef. Mrs. Revathy Shanmugam in a cookery show. Now a days for gravies, I follow this method and it is tasty too, and we also felt it was light when having it for dinner.

Similar masalas and gravies




Other recipes with mushrooms


Mushroom Butter Masala Recipe Details
 
Print Friendly and PDF
Prep time : 15 minutes
Cook time : 35 minutes
Serves : 4
Category : masalas/gravies
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 200 grams button mushrooms
  • 2 tsp kashmiri chilly powder
  • 2 tsp garamasala powder
  • 1 tsp turmeric powder
  • 1 bay leaf
  • 2 small piece cinnamon
  • 2 tsp sugar
  • 2 tbsp fresh cream
  • 1/4 cup thick milk
  • 2 tbsp kasuri methi
  • 2 tbsp butter
  • 2 tbsp oil
  • salt to taste

For ginger garlic paste
  • 10 garlic cloves
  • 2 tsp chopped ginger

For tomato puree
  • 5 red ripe tomato
For cashew paste
  • 10 to 15 cashew nuts
  • 1/4 cup warm milk

Cooking Directions
  1. Wash the mushrooms well and gently wipe it with a thin cloth and cut them into small pieces.
  2. Soak the cashew nuts in warm milk for 15 minutes. After 15 minutes, grind the cashew nuts smoothly without any solid pieces.
  3. With a sharp knife put an 'X' mark in each tomato and add it in a wide vessel along with 2 cups of water. Cook the tomatoes on medium heat for 10 minutes. After 10 minutes, turn off the heat and remove the skins completely. Add the cooked tomatoes in a big mixer jar and grind it smoothly.
  4. Take a small chutney jar and grind the ginger and garlic with little water.
  5. Heat the butter and oil in a wide kadai and add the bay leaf and cinnamon.
  6. When you get a nice aroma, add the ginger garlic paste and saute them well. Next, add the mushrooms and saute them continuously for 5 to 7 minutes.
  7. After 9 minutes, the mushrooms will start to shrink. Now add the ground tomato puree and mix it well with the mushrooms.
  8. Close it with a lid and let the mushrooms, to cook well for 10 minutes.Add the kashmiri chilly powder and turmeric powder. Mix them well and add the required salt.
  9. Now add the ground cashew nut paste along with 1/2 cup of water. Mix well. When the cashew nut paste has mixed well with the gravy, add the garamasala powder.
  10. Next, add the sugar and mix well.Add the dried kasuri methi leaves and mix well with the gravy. Now add the fresh cream and reduce the heat to low.
  11. Finally, add the thick milk and allow the masala to boil for 2 more minutes and turn off the heat.


Mushroom Butter Masala with step by step photos 

Wash the mushrooms well and gently wipe it with a thin cloth and cut them into small pieces. Try to use fresh mushrooms.

Soak the cashew nuts in warm milk for 15 minutes. After 15 minutes, grind the cashew nuts smoothly without any solid pieces.

With a sharp knife put an 'X' mark in each tomato and add it in a wide vessel along with 2 cups of water. Cook the tomatoes on medium heat for 10 minutes.


After 10 minutes, turn off the heat and remove the skins completely. Add the cooked tomatoes in a big mixer jar and grind it smoothly.

 Take a small chutney jar and grind the ginger and garlic with little water.

  Heat the butter and oil in a wide kadai and add the bay leaf and cinnamon.

 When you get a nice aroma, add the ginger garlic paste and saute them well.

 Next, add the mushrooms and saute them continuously for 5 to 7 minutes.

 After 9 minutes, the mushrooms will start to shrink as shown in the picture.

Now add the ground tomato puree and mix it well with the mushrooms. Close it with a lid and let the mushrooms to cook well in the tomato paste for 10 minutes on low heat.

 Add the kashmiri chilly powder and turmeric powder. Mix them well.

 Add the required salt.

 Now add the ground cashew nut paste along with 1/2 cup of water. Mix well.

 When the cashew nut paste has mixed well with the gravy add the garamasala powder

 Next, add the sugar and mix well. Check for the seasonings and add if anything required.

Add the dried kasuri methi leaves and mix well with the gravy.

 Now add the fresh cream and reduce the heat to low.

Finally, add the thick milk and allow the masala to boil for 2 more minutes and turn off the heat. Delicious and yummy homemade Mushroom Butter Masala is ready to serve. Enjoy with your family for dinner with roti or jeera rice.



Comments

  1. I have heard of chicken butter masala, paneer butter masala but came to know for mushroom butter masala for the very first time.

    Rentio Tuwar Dal
    toor dal online
    buy kolam rice online

    ReplyDelete

Post a comment

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos.




Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda

Kara Vadai - simple evening snack for your weekend and party appetizer too.


This Kara Vadai is very easy to make using very few ingredients. It is made with pattani paruppu (yellow split peas), urid dal and rice flour. The vadais are flavoured with green chillies, coriander leaves, mint leaves and onions. Kara Vadais with crispy outer layer and tender texture make this as a special one. I learnt this recipe from our relatives at Nanguneri. They are experts in cooking a variety of meals, tiffin varieties, evening snacks and cater for small family functions too.


Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…