Mushroom Butter Masala Recipe

It’s a wonderful side dish which goes very well with roti/chapatti and pulao. It is made with mushroom, capsicum and Onion blend together in a creamy buttery base. Enjoy this delicious side dish with any bread based dishes.

Ingredients

Chopped Mushrooms – 1 Cup

Chopped Capsicum – 1 (big)

Cubed Onion – 1 (big)

Chilli Powder – ½ tsp

Kasoori Methi Leaves – 1 tsp

Butter – 3 tsp

Salt to taste

For Cashew Paste

Hot water – ½ Cup

Cashew Nuts – 15

Soak Cashews in hot water for at least 15 min. 

Then grind it as fine paste and keep it aside.

(To Saute and Grind)

Garlic Pods – 5

Chopped Ginger – a small piece

Roughly Chopped Onions – 2

Chopped Tomatoes – 2

Chilli Powder – 1 tsp

Garam Masala – ½ tsp

Oil – 2 tsp

To Temper

Cumin Seeds – ½ tsp

Cinnamon Sticks – 2-inch pieces

Clove – 4

Curry Leaves – few

To Garnish

Chopped Coriander leaves

Method

In a pan, heat oil and add garlic, ginger and chopped onions. Saute it for few min. Add chopped tomatoes and fry until it becomes mushy. Add chilli powder and little salt. Mix well and then switch off the flame and grind it as fine paste.

In a kadai, heat butter. Add the tempering ingredients one by one and saute it for few mins. Then add cubed onions and fry for a min. Add mushroom pieces and fry for 3 mins.

Now add chilli powder, garam masala and ground masala with enough water. Close the lid and keep cook for another few min. Finally add cashew paste, then switch off the flame and garnish with chopped coriander leaves. Serve with hot chapatti/roti/pulao.

Cauliflower Kuzhambu/Gravy

Ingredients

Cauliflower Florets – 1 ½ Cups

(Cleaned & Soaked in warm water at least 3 min)

Turmeric Powder – ½ tsp

Salt to taste

Water as required

To Saute & Grind

Cumin Seeds – ½ tsp

Fennel Seeds – ½ tsp

Bengal Gram – 1 tsp

Dry Red Chilli – 10

Coriander Seeds – 2 tsp

Peppercorn – 1 tsp

Grated Coconut - ½ Cup

Shallots/ Small Onions – 10

Chopped Tomatoes – 2

To Temper

Oil – 2 tsp

Mustard Seeds – 1/4 tsp

Fenugreek Seeds – a pinch

Curry Leaves – few

To Garnish

Chopped Coriander Leaves – few

Method

In a pan, heat oil. Add ingredients one by one which are under “to saute & grind” and fry for few mins, then let it cool completely. Then add it into blender and grind it as fine powder.

In a vessel, heat oil. Add the tempering ingredients one by one and saute it for few seconds.

Now add the cauliflower florets, salt with turmeric and saute it well. Add some water and close the lid and keep cook for 10 to 12 min on medium flame.

Add the ground paste and cook for another 5 to 7 min. Switch off the flame and garnish with chopped coriander leaves.