Delicious Butter Masala CurryVeg
Whip up a restaurant-style Mushroom Butter Masala in your own kitchen with this quick and easy vegetarian recipe. This delectable curry features earthy button mushrooms and vibrant capsicum simmered in a rich, aromatic gravy made with a smooth blend of onions, ginger, garlic, cashew nuts, and fresh cream. Perfectly spiced and velvety, this dish is a fantastic pairing for tandoori rotis, naans, or steaming hot chapatis. Elevate your dinner menu with this simple yet indulgent meal.
Ingredients
1 tbsp Clarified Butter (Ghee)
1 tbsp Butter
1 large Onion
6 cloves Garlic
1 piece Ginger
1 cup Fresh Cream
1 tbsp Cashew Nuts
1 tsp Garam masala Powder (Hot Spices)
1 tsp of red chilli powder
1/4 tsp of roasted cumin seed powder
2 no. Green Chilli (chopped)
as needed Coriander Leaves (finely chopped)
to taste Salt
as needed Green Capsicum (chopped)
Instructions
Step 1— prepare the base paste
1
In a blender or grinder, combine the chopped onions, ginger, garlic, red chilli powder, roasted cumin powder, and garam masala
2
Blend until the mixture reaches a smooth consistency.
Step 2— prepare the gravy
1
Heat ghee in a pan over medium heat. Once hot, add the chopped green chillies followed by the prepared onion paste.
2
Sauté the paste for a few minutes. Add the tomato pulp and cook thoroughly until the mixture thickens and the moisture evaporates
3
Stir in the fresh cream until well combined.
4
Add a splash of water and let the gravy boil for few minutes.
5
Incorporate fresh chopped coriander leaves and season with salt to taste. Once the gravy is ready, remove it from the heat
Step 3— cook the capsicum
1
In a separate fresh pan, heat the butter until melted
2
Add the chopped capsicum and sliced mushrooms. Sauté for 2 to 3 minutes until they are tender and cooked through.
Step 4— combine and serve
1
Add the cooked mushrooms and capsicum to the prepared gravy.
2
Stir well to ensure the vegetables are evenly coated in the sauce. Your Mushroom Butter Masala is now ready to serve.
