Last night, when I came home from the office, my wife was busy with daily activities and studying for my 4-year-old son. Since I had bought some fresh mushrooms and had nothing else to do, I thought about revisiting a recipe that I had seen one of my uncles prepare many years ago.
By the time the activities and study were over for both of us, I was ready with the recipe and was very happy to see that not only my wife but my son also enjoyed the Masala Butter Mushroom very much and took several servings himself.
So I thought, why not share this recipe with all of you?
INGREDIENTS:
1. Fresh mushrooms – 200 grams – qudra – sliced (in 4 equal parts)
2. Onion – 2 medium, finely chopped
3. Ginger + Garlic Paste – 1 teaspoon (use fresh, unprocessed)
4. Kaju – 8 – 10
5. Tomatoes – 2 large
6. Green cardamom – 2 – 3
7. Cinnamon stick – 1 inch
8. Nails – 3 – 4
9. Bay leaf (Tej patta) – 1
9. Cumin – 1 teaspoon
10. Turmeric powder – 1 teaspoon
11. Coriander powder – 1 teaspoon
12. Red chili powder – 1 teaspoon
13. Garam Masala Powder – 1 teaspoon
14. Refined oil – 1 tablespoon
15. Butter – a generous portion of it or if it is melted use 2 – 3 tablespoons.
16. Salt – according to taste.
17. Rock salt, green chili and coriander (green coriander leaves) for garnish
PREPARATION:
1. First, take enough water in a saucepan and boil the kaju and tomato for 20 minutes.
2. Once both are boiled, strain the tomato, peel it and cut it into small pieces and together with Kaju and a little water, make a paste in a blender and reserve.
3. Meanwhile, heat a heavy-bottomed kadhai or deep skillet and add the oil. Once the oil is hot, add butter to it.
4. On high heat, add the bay leaf, cumin, green cardamom, cinnamon stick, and cloves to the butter oil mixture, then turn the flame to medium.
5. After 30 seconds, add the finely chopped onion and sauté well until golden brown. Add ginger and garlic paste during sautéing.
6. Add a little salt then add the sliced mushrooms and mix well. Cook over medium-high heat for 4 minutes, keep stirring regularly, otherwise it may burn.
7. Add the turmeric, coriander, red chili powder and garam masala powder and cook well while continuously stirring the mixture for 3 minutes carefully so that the masala powder does not burn.
8. Now add the tomato-kaju mixture and mix well over medium heat for 2-3 minutes.
9. Add the amount of water necessary to obtain the desired consistency. Mix well, fill with salt to taste, cover and boil for 5 to 7 minutes. Add more water if necessary.
10. Once done, remove into a deep serving bowl while hot.
11. Garnish with 1/4 inch thick sliced green chili and coriander leaves. Sprinkle in some rock salt. Serve as a garnish.