Ingredients

Button mushrooms halved

20

Oil

4 tablespoons

Cinnamon

2 Stick

Cloves

3

Green cardamoms

4

Onions, sliced

3 medium

Salt

to taste

Ginger paste

1 teaspoon

Garlic paste

1 teaspoon

Tomato sliced

1 large

Kashmiri red chilli powder

1 tablespoon

Turmeric powder

1/2 teaspoon

Kasoori methi

2 teaspoons

Salt

to taste

Cashewnut paste

3 tablespoons

Sugar

1/2 teaspoon

Fresh cream

1/4 cup

Butter

1 tablespoon

Method

Step 1

Heat three tablespoons oil in a non stick pan. Add cinnamon, cloves and cardamoms. Sauté for half minute.

Step 2

Add onions, salt and sauté till onions are soft. Add ginger paste, garlic paste and sauté for two minutes.

Step 3

Add tomato, turmeric powder, chilli powder, kasuri methi. Mix well and cook on medium heat for eight to ten minutes.

Step 4

Allow to cool and grind to a fine paste with sufficient water.

Step 5

Heat remaining oil in a non stick pan.

Step 6

Add the mushrooms, salt and cook on high heat till the moisture evaporates and mushrooms are cooked.

Step 7

Add the masala paste and half cup water. Mix well.

Step 8

Add cashew nut paste, sugar and mix. Cook on low heat for five minutes.

Step 9

Add fresh cream, butter and mix well. Serve hot. - See more at: http://www.sanjeevkapoor.com/Recipe/Mushroom-Butter-Masala.html#sthash.3Gl976TA.dpuf

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

200-250 gms mushrooms 1 cup peas/matar 2 large ripe red tomatoes 1 medium onion 12-15 whole cashews 1 inch ginger/adrak 3-4 garlic/lahsun ½ inch ginger, julienned 1 green chili, slit ¼ tsp turmeric powder/haldi ½ tsp deghi mirch or kashmiri red chili powder or ¼ tsp red chili powder ½ tsp coriander powder/dhania powder ¼ tsp garam masala powder ½ tsp kasuri methi/dry fenugreek leaves, crushed 1 bay leaf/tej patta 1 to 2 tbsp low fat cream 1.5 cups water 1 tsp organic unrefined cane sugar or as required 2 tbsp oil 1 tbsp butter salt as required

INSTRUCTIONS

1. soak cashews in hot water for 30 mins.2. rinse the mushrooms very well. wipe them and then chop them.3. heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.4. the mushrooms would first begin to release its juices.5. when the juices dry up and the the oil is seen, saute the mushroom further till they get

light golden at the edges. remove them and keep aside.6. steam or cook the peas till they are tender. drain and keep aside.7. make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.8. drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes

and cashews.9. no need to add water while making the tomato-cashew paste. the juices of the tomatoes

would be enough to make the paste. make sure the cashews are ground thoroughly and there should be no bits and pieces of cashews in the paste.

10. in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.11. add bay leaf and saute for a few seconds.12. add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.13. then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the

paste.14. add all the spice powders - red chili powder, turmeric, garam masala and coriander

powder.

15. stir and saute for 2-3 minutes more.16. the whole mixture would come together as one mass with the fat being seen at the sides.17. add the water, salt and sugar.18. stir and then add green chilies. simmer till the makhani gravy thickens.19. then add the crushed kasuri methi, cream and julienned ginger.20. stir and simmer the mushroom matar makhani for half a minute.21. serve mushroom matar makhani hot with naan or jeera rice.