Mushroom butter masala/ Mushroom makani

Mushroom butter masala is quite a good combination for rotis, chapathis and naan. The gravy is all similar to paneer butter masala. You can use any mushroom variety but button mushroom works out well in my opinion. It is probably a rich recipe with lots of butter and cream and so I kindly warn yo not to eat often :P

Ingredients

Mushroom- 2 cups
Butter- 2 tbsp
Onion- 1 large
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Green chilli- 2 slit
Tomatoes- 3 large
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Heavy cream- 1/4 cup
Kasuri methi/ dried fenugreek leaves- 1 tsp
Salt
Oil- 1 tbsp

Preparation

• Clean and cut the mushrooms into slices and keep aside.
• Just boil tomatoes in water and de-skin them and once cooled completely, make it into a puree.
• Prepare ginger and garlic pastes separately.

Cooking method

• In a pan, melt the butter with a tablespoon of oil.
• Fry the thin sliced onions and green chilli till onion turns brown.
• Then add in ginger and garlic pastes and saute till raw smell is out.
• Keeping the oil in the pan, just transfer the onion mixture to a plate.
• To the pan, add the mushroom and saute until water oozes out of mushroom.
•  Add the tomato puree and give a good mix.
• Cover and cook till all the oil is oozed out.
• Add in the spice powders keeping pan in medium low and stir well. 
• You can add about 1/2- 1 cup of water now and check  for seasoning.
• Cover the pan and cook the mushroom till soft.
• Then after about 20 minutes of slow cooking, add in the fried onion mixture and mix well. 
• Once the mushroom is cooked and all seasoning is perfect, add the cream and cook in low flame for another 5 minutes.
• Add in the crushed kasuri methi.
• Garnish with coriander leaves.