Mushroom Butter Masala

Mushroom Butter Masala is a delicious dish made from mushrooms, onions, tomatoes, milk, cream and Indian spices.

This is a semi-dry gravy recipe using mushrooms. It’s an easy no-grind mushroom masala recipe. You can easily make this recipe in 30 minutes or less. I love simple gravy recipes where I don’t have to grind anything. There are various variations to make this recipe. You can make this recipe as a fry, gravy, snack or as a filling.

Mushroom Butter Masala recipe is a great accompaniment to any Indian lunch spread. I'm a mushroom lover and have tried this recipe lot of times. It can be mostly eaten with chapatis, naan or with rice. It's a great comfort food and is simplest of them all. I just love the color and the taste. The cream adds the extra flavor. It's a must try recipe, if you are a mushroom lover!! 

 

How To Make Mushroom Butter Masala

 

You don’t need lot of veggies and spices to make mushroom masala recipe. You can totally experiment with it. The main ingredient of this recipe is mushroom itself. Other than that there are 2 main ingredients of this recipe are are milk and cream. And to make this vegan you can also substitute them with vegan milk, vegan cream and vegan butter.

Heat butter in a pan. Add garlic, ginger, chopped onions and green chili and sauté until translucent. Add chopped tomatoes in a pan to form a smooth paste. Next, add the mushrooms and sauté until it develops some color. Add all the spices like salt, red chili powder, turmeric powder, coriander powder, garam masala to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes. Add milk, and bring to a boil. Add full-fat cream mix well, and cook for one minute or until you get the desired consistency. Garnish with coriander leaves and serve hot.

Well just thinking, when these moments will pass? But I do feel it has made us all realize what truly is important in our lives. Hope things get back to normal asap.

Mushroom Butter Masala | Mushroom Makhani

Serves : 3-4 People

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Author : The Food Root

Ingredients 

2 tablespoons Butter

2 cups Mushrooms, chopped
4 Garlic cloves, chopped

2 Green chilis chopped

1-inch piece ginger, grated

2 Onions, chopped

3 medium sized Tomatoes, chopped or grind

1/2 teaspoon Red chili powder

1/2 teaspoon Turmeric powder

1/4 teaspoon Garam masala powder

3/4 teaspoon Coriander powder 

Salt, to taste

1/4 cup Milk

2 tablespoons full-fat Cream

Coriander leaves, for garnish

Preparation 

1. Heat butter in a non-stick pan.

2. Add garlic and ginger and sauté for about 2 minutes.

3. Add chopped onions and green chili and sauté until translucent or for about 3-4 minutes.

4. Meanwhile, add the chopped tomatoes in a pan to form a smooth paste.

5. Next, add the mushrooms and sauté until it develops some color.

6. Add all the spices like salt, red chili powder, coriander powder, turmeric powder to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes.

7. Add milk, and bring to a boil. This will take another 2-3 minutes.

8. Add full-fat cream, and garam masala, mix well, and cook for one minute or until you get the desired consistency.

9. Garnish with coriander leaves and serve Mushroom Butter Masala hot with rice or chapatis.

Notes:

1. You can also substitute non dairy milk, non vegan butter, non dairy cream with the vegan options. There are various options available in the market.

2. If you want to skip onions and garlic from the recipe, you definitely can.

STIR-FRY PEPPERS AND PANEER

Nothing can cure your evening hunger better than this quick and easy batch of stir-fry peppers and paneer.

Whenever I don't feel like cooking or spending an hour in a kitchen I always make a small snack for myself. Last weekend, I made a batch of stir fry peppers and paneer. It's a 15 minutes recipe. I was so surprised when I tried this easy, quick vegetarian snack. It turned out really delicious. It's my perfect go-to recipe. It can be served as a starter or a nice main course dish if you have a big enough bowl. It's colorful and loaded with fresh tastes. It's an incredibly appetizing and a delicious side dish that goes well with steamed rice, vegetable platter or any of your favorite dish.

This snack is quick and easy to make and sure to wake up your sleepy taste buds. You can also make this recipe on a lazy weekend or for thanksgiving. It's a great party appetizer to serve your guests. The paneer in the recipe provides with a lot of protein and calcium and the crunchy bright colored bell pepper provides with a lot of vitamins, folate and antioxidants.

It's an Indo - Chinese dish, inspired with Asian sauces using Indian ingredients. It's quite an easy dish to make. You just need 3 veggies and few ingredients to make this delicious starter. If you don't have the Indian spices available near you, add salt and pepper and it'll taste exactly the same. I added the green bell pepper in this dish. Feel free to use your favorite bell pepper. You can add any of your favorite veggies in the snack, so just be creative and surprise yourself!!

Do try these lightly fried onions, pepper and paneer cubes mixed with Indian spices. Drizzle some red tomato sauce, vinegar and/or lime juice and you'll love it! I totally adore the combination of peppers and paneer. They add crunch, color and sweet flavor to the meal. I'm sure you'll love it too!!

STIR-FRY PEPPERS AND PANEER

Serves : 3-4 People

Preparation time : 5 minutes

Cooking time : 15 minutes

Author: The Food Root

INGREDIENTS 

250 grams - Indian cottage cheese (paneer), cut them into 1/2 inch cubes

2 medium size - Bell peppers or capsicum, cut them into  1 inch square pieces

2 medium size - Onions, sliced

2 tablespoon - Olive oil

1/2 inch - ginger, peeled (grated)

5-6 - garlic cloves, finely chopped

2 green chillies, chopped

1 teaspoon - Salt or as per taste

1/4 teaspoon - Turmeric powder

1/2 teaspoon - Red chili powder

3/4 teaspoon - Coriander powder

1 tablespoon - Vinegar

1 tablespoon - Red tomato sauce

1 tablespoon - Lime juice (optional)

chopped coriander leaves

METHOD

1. Heat olive oil or butter in a non-stick skillet. Add grated ginger followed by chopped garlic cloves over medium to high heat. Cook for 40-50 seconds.

2. Add a sliced onion and sauté it for 3-4 minutes.

3. Add all the spices - salt, turmeric powder, red chili powder and coriander powder. Mix it well.

4. Next, add capsicum and chopped green chillis and toss it. Stir occasionally for 3-4 minutes on high/medium flame.

5. Add Paneer cubes and reduce the heat of the skillet. Toss it for 2-3 minutes. 

6. Drizzle some red tomato sauce, vinegar and/or lime juice. Stir fry to combine!

7. Garnish them with chopped coriander leaves and transfer immediately to a serving bowl. Serve it hot!

NOTES

1. If you don't have the Indian spices available near you, add salt and pepper and it'll taste exactly the same.

2. Feel free to use your favorite bell pepper in the dish.