Mushroom Butter Mashala

                                            


Mushroom Butter Mashala

Ingredients:

250grms Mushroom (boild & golden Fry)
medium Onions, finely chopped (optional)

1½ teaspoons chopped Ginger

3-4 Garlic Cloves (optional)

 3 medium Tomatoes

 6-8 Cashew Nuts, soaked in water for 15 minutes

 1 small piece of Bay Leaf

 2 Green Chillies, slit lengthwise

 1/2 cup Full Fat Milk

 2 teaspoons Kasuri Methi (dry fenugreek leaves)

 1/2 teaspoon Garam Masala Powder

 1 tablespoon Coriander Powder

 1 teaspoon or to taste Red Chili Powder

 2 tablespoons Fresh Cream (or homemade malai)

 2 tablespoons Butter

 2 tablespoons Oil

Salt to taste.

Method3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.
3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.Mix properly and turn off the flame.

Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.

 Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.

 Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.

 Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.

 Add coriander powder and garam masala powder and mix well.

 Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes. Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.

 Add fresh cream and mix properly and turn off the flame. Serve with Polao, plain rice or paratha.
Recipe By : Manna Majumder
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Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.Mix properly and turn off the flame