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

• Paneer Butter Masala  
• Paneer Methi Masala
• Shahi Gobi Masala
• Broccoli masala
• Rajma masala 

Other recipes with mushrooms

• Red soyabeans and Mushroom Kurma
• Mushroom 65
• Easy Mushroom Masala
• Mushroom Kurma
• Mushroom Biryani
• Sprouts and Mushroom Dal
• Mushroom Pepper Fry

Mushroom Butter Masala Recipe Details
 

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.