Butter Mushroom Masala


COOK TIME 30 minutes

  • 10 ounces, mushrooms, chopped
  • 6 garlic cloves, chopped
  • 4 green chilis chopped
  • 1-inch piece ginger, grated
  • 1 onion, chopped
  • 2 big or 3 small tomatoes
  • 7 cashews
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 1/4 cup non-dairy milk
  • 2 tablespoons Earth Balance butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon kasuri methi/dried fenugreek leaves
  • Salt, to taste
  • Coriander leaves, for garnish
  1. Heat oil and butter in a non-stick pan. Add onion, garlic, green chili and ginger and sauté until translucent. Add a pinch of salt while sautéeing so that onion cooks faster.
  2. Add the mushroom and sauté until it develops some color.
  3. Meanwhile, grind the tomatoes and the cashews together adding a little water to form a smooth paste.
  4. Add this ground paste along with red chili powder, garam masala powder, and turmeric powder to the cooked mushrooms and onion and bring it to a boil. Adjust the salt and water for desired consistency. This might take about 4 to 5 minutes
  5. Add the non-dairy milk and again bring to a boil. Finally, add the dried kasuri methi/fenugreek leaves, mix well, and cook for one minute or until you get the desired consistency.