mushroom butter masala recipe
www.vegrecipesofindia.com
www.vegrecipesofindia.com
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Ingredients

  • 3 medium to large tomatoes, 250 grams tomatoes
  • 15 to 17 cashews (kaju)
  • 200 to 250 grams mushrooms
  • 1 medium onion or ⅓ cup finely chopped onion
  • 1 teaspoon ginger garlic paste or ½ inch ginger + 2 to 3 garlic cloves crushed to a paste in mortar-pestle
  • 2 to 3 tablespoon butter or 1 to 2 tablespoon butter + 1 tablespoon oil
  • ⅛ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chili powder or deghi mirch
  • ½ teaspoon coriander powder (dhania powder)
  • 1 cup water
  • ¼ teaspoon garam masala powder
  • ½ teaspoon dry fenugreek leaves (kasuri methi)
  • 2 to 3 tablespoon low fat cream or 2 tablespoon whipping cream
  • ¼ to ½ teaspoon sugar or add as per taste
  • ½ inch ginger, julienne
  • 1 to 2 tablespoon chopped coriander leaves for garnish (dhania patta)
  • salt as required
  • ½ teaspoon cumin seeds (jeera)
  • 1 tej patta (indian bay leaf)
  • ½ inch cinnamon (dalchini)
  • 2 green cardamoms (chotti elaichi)
  • 2 cloves (lavang)
  • 1 to 2 single strands of mace (javitri)

Instructions

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