Mushroom Butter Masala

Serving for 2


Ingredients:


250 gm of mushroom - cut each mushroom into 2 pieces.
1 big onion - finely chopped
1 big tomato - finely chopped
3-4 petals of garlic
half tsp of chopped ginger
1/4 cup cashews
1 tsp of cumin seeds
1 tsp of coriander powder
1 tsp of red chili powder
3/4 tsp of garam masala
half tsp of paprika (optional)
half tsp of turmeric powder
pinch of asafoetida
1 bay leaf
2 tsp of oil
2 tsp of butter
3 tsp of whipping cream
salt to taste
Cilantro for garnishing


Procedure:

• Heat up 2 tsp of oil in pan. Add chopped onion and saute till it becomes light brown in color. Add chopped tomatoes and mix well. Cover the pan and let it look on medium heat for about 4-5 mins. Stir in between. We want tomatoes to be mashed up with onions. Add ginger and garlic and saute till raw smell goes away. Let it cool down. Then make smooth onion tomato puree in blender. Add cashews and little water to make fine puree. Keep it aside.
• Heat up 2 tsp of butter in pan. Add cumin seeds and bay leaf to it. Let them crackle. Then add onion tomato puree to it and mix well. Cover the pan and let it cook for more 4-5 mins till all moisture goes away. Keep stirring in between. Add dry spices that is red chili powder, coriander powder, garam masala, paprika and salt to taste. Saute spices till oil starts to loose out.
• Then add cut mushrooms to it and mix well. Add little water. Don't add too much water as mushroom looses some amount of water while cooking. Cover the pan and let mushroom cook on medium heat for about 5-6 minutes. Now add whipping cream to it. Whipping cream will add nice flavor and silky texture to gravy. Cook on low flame for 2-3 mins and switch off the heat. Garnish with cilantro and serve hot with butter roti, naan or chapati.