A butter mushroom masala is a tasty way to enjoy a meal.
This versatile dish brings together earthy mushrooms, tart tomates and aromatic spices for a dish dish that will wow your taste buds.
This dish from India makes a unique way to enjoy mushrooms as a side dish.
Why not try it for something different?
The spices give it an extra zing that you would not usually expect with mushrooms.
This mushroom masala may soon become your favorite side dish.
INGREDIENTS:
Fresh mushrooms – 200 grams, sliced (sliced into 4 equal parts)
Onion – 2 medium, Finely chopped
Ginger + Garlic paste – 1 teaspoon (use fresh, not processed)
8 – 10 cashews
2 big tomatoes, beefsteak are good
2-3 Green cardamom
1 inch Cinnamon stick
3-4 Cloves
Bay leaf
1 tsp Cumin
1 tsp. Turmeric powder
1 tsp. coriander powder
1 tsp. red chilli powder
1 tsp. Garam Masala powder
1 tbsp. cooking oil
2-3 tbsp. butter of a generous chunk of it
Salt – as per taste
Rock salt, Green chilli and Cilantro (Green coriander leaves) for garnishing
PREPARATION:
Put water in a saucepan and boil cashews and tomato for 20 minutes.
Once both are boiled, strain out tomato, peel it and cut in small chunks and along with cashew some water, make paste in a mixer and keep aside.
Meanwhile, heat a thick bottom deep pan and add the oil. Once the oil is hot, add butter to it.
At full heat, add bay leaf, cumin, green cardamom, cinnamon stick and cloves to the butter oil mix, then turn down to medium.
After 30 seconds, add finely chopped onion and saute well till it tuns golden color. Add ginger – garlic paste to it during saute. Add some salt and then add sliced mushroom and mix well. Cook it at medium – high for 4 minutes, keep stirring regularly else it may burn.
Add turmeric, coriander, red chilli powder and garam masala powder and cook well while continuously stirring the mix for 3 minutes cautiously so that powdered masala does not burn. Now add tomato/cashew mix and blend well at medium heat for 2 – 3 minutes.
Add some water for desired consistency. Mix well, top up with salt as per taste, cover it and let it boil for 5 – 7 minutes. Add more water if required. Once it is done, take out in a deep serving bowl while hot.
Garnish with quarter inch thick sliced green chilli and cilantro leaves. Sprinkle some rock salt. Serve as side dish.
Want to learn more about herbs and spices? Then download the Top 6 Herbs for Better Health.
