Post on 22-Dec-2015
description
Ingredients
Button mushrooms halved
20
Oil
4 tablespoons
Cinnamon
2 Stick
Cloves
3
Green cardamoms
4
Onions, sliced
3 medium
Salt
to taste
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Tomato sliced
1 large
Kashmiri red chilli powder
1 tablespoon
Turmeric powder
1/2 teaspoon
Kasoori methi
2 teaspoons
Salt
to taste
Cashewnut paste
3 tablespoons
Sugar
1/2 teaspoon
Fresh cream
1/4 cup
Butter
1 tablespoon
Method
Step 1
Heat three tablespoons oil in a non stick pan. Add cinnamon, cloves and cardamoms. Sauté for half minute.
Step 2
Add onions, salt and sauté till onions are soft. Add ginger paste, garlic paste and sauté for two minutes.
Step 3
Add tomato, turmeric powder, chilli powder, kasuri methi. Mix well and cook on medium heat for eight to ten minutes.
Step 4
Allow to cool and grind to a fine paste with sufficient water.
Step 5
Heat remaining oil in a non stick pan.
Step 6
Add the mushrooms, salt and cook on high heat till the moisture evaporates and mushrooms are cooked.
Step 7
Add the masala paste and half cup water. Mix well.
Step 8
Add cashew nut paste, sugar and mix. Cook on low heat for five minutes.
Step 9
Add fresh cream, butter and mix well. Serve hot. - See more at: http://www.sanjeevkapoor.com/Recipe/Mushroom-Butter-Masala.html#sthash.3Gl976TA.dpuf
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
200-250 gms mushrooms 1 cup peas/matar 2 large ripe red tomatoes 1 medium onion 12-15 whole cashews 1 inch ginger/adrak 3-4 garlic/lahsun ½ inch ginger, julienned 1 green chili, slit ¼ tsp turmeric powder/haldi ½ tsp deghi mirch or kashmiri red chili powder or ¼ tsp red chili powder ½ tsp coriander powder/dhania powder ¼ tsp garam masala powder ½ tsp kasuri methi/dry fenugreek leaves, crushed 1 bay leaf/tej patta 1 to 2 tbsp low fat cream 1.5 cups water 1 tsp organic unrefined cane sugar or as required 2 tbsp oil 1 tbsp butter salt as required
INSTRUCTIONS
1. soak cashews in hot water for 30 mins.2. rinse the mushrooms very well. wipe them and then chop them.3. heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.4. the mushrooms would first begin to release its juices.5. when the juices dry up and the the oil is seen, saute the mushroom further till they get
light golden at the edges. remove them and keep aside.6. steam or cook the peas till they are tender. drain and keep aside.7. make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.8. drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes
and cashews.9. no need to add water while making the tomato-cashew paste. the juices of the tomatoes
would be enough to make the paste. make sure the cashews are ground thoroughly and there should be no bits and pieces of cashews in the paste.
10. in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.11. add bay leaf and saute for a few seconds.12. add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.13. then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the
paste.14. add all the spice powders - red chili powder, turmeric, garam masala and coriander
powder.
15. stir and saute for 2-3 minutes more.16. the whole mixture would come together as one mass with the fat being seen at the sides.17. add the water, salt and sugar.18. stir and then add green chilies. simmer till the makhani gravy thickens.19. then add the crushed kasuri methi, cream and julienned ginger.20. stir and simmer the mushroom matar makhani for half a minute.21. serve mushroom matar makhani hot with naan or jeera rice.