Last night, when I got home from the office, my wife was busy with daily activities and studying with my 4-year-old son. Since she had bought some fresh mushrooms and had nothing else to do, I thought I would review a recipe that she had seen one of my uncles prepare many years ago.

By the time the activities and study for both of us were done, I was ready with the recipe and I was delighted to see that not only my wife but also my son also really enjoyed the Butter Mushroom Masala and he took several servings himself.

So I thought, why not share this recipe with all of you?

INGREDIENTS:

1. Fresh mushrooms – 200 grams – qudra – sliced ​​(cut into 4 equal parts)

2. Onion – 2 medium, finely chopped

3. Ginger + garlic paste – 1 tsp (use fresh, not processed)

4. Kaju – 8 – 10

5. Tomatoes – 2 large

6. Green cardamom – 2 – 3

7. Cinnamon stick – 1 inch

8. Nail – 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 chunk or, if melted, use 2-3 tablespoons.

16. Salt – to taste.

17. Rock salt, green chili and cilantro (green coriander leaves) to decorate

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 and cut into small pieces and together with Kaju and a little water, make a paste in a blender and set aside.

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 garlic paste during stir fry.

6. Add a little salt and then add the sliced ​​mushrooms and mix well. Cook over medium-high heat for 4 minutes, keep stirring regularly, otherwise you may get burned.

7. Add the turmeric, coriander, red chili powder and garam masala powder and cook well while continuously stirring the mixture for 3 minutes being careful not to burn the masala powder.

8. Now add the tomato-kaju mixture and mix well over medium heat for 2 – 3 minutes.

9. Add the required amount of water to achieve the desired consistency. Mix well, add salt to taste, cover and boil for 5 to 7 minutes. Add more water if necessary.

10. Once done, remove into a deep bowl to serve while hot.

11. Garnish with quarter-inch-thick sliced ​​green chilies and cilantro leaves. Sprinkle some rock salt. Serve as a side dish.