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
  2. I am truly impressed by the details which you have provided regarding mushroom. It is an interesting article for me as well as for others. Thanks for sharing such articles here.
    buy mushrooms online

    ReplyDelete

Post a Comment

Popular posts from this blog

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

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.

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.   Here is a short video for Tirunelveli Kootanchoru

About me

Hai,  I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to    interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband    a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a housewife like me as the hu

Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.