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Mushroom Butter Masala
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Mushroom Butter Masala: A Restaurant Style Feast at Home

There is something undeniably comforting about a rich, creamy, and buttery gravy. While "Butter Chicken" often takes the spotlight in global cuisine, its vegetarian counterpart Mushroom Butter Masala is a sophisticated, earthy, and incredibly satisfying alternative.
Prep Time20 minutes
Cook Time25 minutes
Total Time44 minutes
Course: Main Course
Servings: 4

Ingredients

  • The Master Puree:
  • 4 large Roma Tomatoes roughly chopped
  • 10 –12 Garlic cloves & 1.5-inch Ginger sliced
  • 2 tbsp Cilantro stems chopped
  • 1 Green Chili Serrano or Thai
  • 15 Raw Cashews soaked in hot water for 20 mins
  • The Mushrooms:
  • 14 oz 400g White Button or Cremini Mushrooms
  • 1 tbsp All-Purpose Flour for cleaning
  • The Sauté & Spices:
  • 2 tbsp Unsalted Butter & 1 tbsp Neutral Oil
  • Whole Spices: 1 tsp Cumin seeds 2 Cardamom pods, 1 Cinnamon stick, 2 Bay leaves
  • 3 medium Yellow Onions finely minced
  • Dry Spices: 1 tbsp Kashmiri Red Chili Powder 1/4 tsp Turmeric, 2 tsp Coriander powder, 1/2 tsp Garam Masala
  • 1 pinch Sugar & Salt to taste
  • 1 pinch Dried Fenugreek Leaves Kasuri Methi
  • 2 tbsp Heavy Cream

Instructions

  • Blend the Base: Place tomatoes, garlic, ginger, cilantro stems, green chili, and soaked cashews in a high-speed blender. Process until it forms an absolutely smooth, grit-free puree.
  • The Flour-Clean Method: Toss the mushrooms with 1 tablespoon of flour to lift dirt. Rinse quickly under cold water, pat dry immediately, and cut into chunky halves or quarters.
  • Sauté Aromatics: Heat oil and 2 tbsp butter in a heavy pan. Sauté whole spices for 30 seconds. Add minced onions and cook until light golden brown.
  • Bloom the Spices: Turn heat to low. Add chili powder, turmeric, and coriander powder with a splash of hot water. Sauté for 1 minute until fragrant.
  • Simmer the Gravy: Pour in the master puree, salt, and sugar. Cover and cook on low-medium heat until the oil begins to separate and rise to the surface.
  • Cook Mushrooms: Add the mushrooms to the gravy. Sauté on high for 2 minutes, then add 1/2 cup hot water. Cover and simmer for 5 minutes.
  • The Glossy Finish: Turn off the heat. Stir in the heavy cream, a small knob of extra butter, crushed fenugreek leaves, and garam masala.
  • Garnish: Top with fresh cilantro and serve with warm Naan or Garlic Roti.