MUSHROOM MAKHANI | MUSHROOM BUTTER MASALA

Mushroom Makhani

Ingredients

1. Mushroom,sliced- 250 gms
2. Cashew nuts- 8 to 10 nos
3. Cumin seeds- 1/8 tsp
4. Onion-sliced- 1.5 cup
5. Ginger-finely chopped- 1 tsp
6. Garlic-finely chopped- 1 tsp
7. Kashmiri chili powder- 1 to 1.5 tsp
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 1 tsp
10. Garam masala- 3/4 tsp
11. Tomato-chopped- 1/2 cup
12. Kasuri methi / dry fenugreek leaves- 2 generous pinch
13. Water- as required
14. Butter- as required(vegan option -use vegan butter)
15. Oil- as required
16. Salt- to taste

Directions

• Soak cashew nuts in water for about 20 minutes.Keep aside.
• Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
• Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
• Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts to this masala and grind to form a smooth paste.Keep aside.
• In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
• Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
• Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
• Add kasuri methi and mix well.Cook for a minute or two.
• Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.

Serve with roti or rice

Notes:

• Add a tsp of butter ,just before serving ,if desired.
• For a better flavor,you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.