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All about Butter Mushroom Masala

INGREDIENTS:

1. Fresh mushrooms – 200 grams – qudra – sliced (sliced into 4 equal parts)

2. Onion – 2 medium, Finely chopped

3. Ginger + Garlic paste – 1 teaspoon (use fresh, not processed)

4. Kaju – 8 – 10

5. Tomatoes – 2 big

6. Green cardamom – 2 – 3

7. Cinnamon stick – 1 inch

8. Cloves – 3 – 4

9. Bay leaf (Tej patta) – 1

9. Cumin – 1 teaspoon

10. Turmeric powder – 1 teaspoon

11. Coriander powder – 1 teaspoon

12. Red chilli powder – 1 teaspoon

13. Garam Masala powder – 1 teaspoon

14. Refined oil – 1 tablespoon

15. Butter – a generous chunk of it or if it is melted use 2 – 3 tablespoon.

16. Salt – as per taste.

17. Rock salt, Green chilli and Cilantro (Green coriander leaves) for garnishing

PREPARATION:

1. First, take sufficient water in a saucepan and boil kaju and tomato for 20 minutes.

2. Once both are boiled, strain out tomato, peel it and cut in small chunks and along with Kaju and some water, make paste in a mixer and keep aside.

3. In the meanwhile, heat a thick bottom kadhai or deep pan and add the oil. Once the oil is hot, add butter to it.

4. At full heat, add bay leaf, cumin, green cardamom, cinnamon stick and cloves to the butter oil mix and then turn the flame to medium.

5. After 30 second, add finely chopped onion and saute well till it tuns golden color. Add ginger – garlic paste to it during saute.

6. Add some salt and then add sliced mushroom and mix well. Cook it at medium – high flame for 4 minutes, keep stirring regularly else it may burn.

7. 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.

8. Now add tomato – kaju mix and mix well at medium heat for 2 – 3 minutes.

9. Add required quantity of 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.

10. Once it is done, take out in a deep serving bowl while hot.

11. Garnish with quarter inch thick sliced green chilli and cilantro leaves. Sprinkle some rock salt. Serve as side dish.