Mushroom butter masala


Mushroom butter masala is a creamy gravy made using cashew paste, cream, and ground spices. This goes well with roti, naan, etc.


Mushrooms – 500 gm
Butter – 3 tbsp
Cinnamon – 1 stick
Cloves – 3 nos
Cardamom – 4 nos
Onion – 3 medium
Ginger garlic paste – 2 tsp
Tomato – 2 medium
Kashmiri chili powder – 3 tsp
Turmeric powder – 1/2 tsp
Kasoori methi – 2 tsp
Salt to taste
Cashewnut paste – 1/2 cup
Sugar – 1/2 tsp
Fresh cream – 1/4 cup


Heat oil in a pan. Add cinnamon, cloves and cardamom. Saute for a minute. Add onion and salt. Cook till onion turns transparent. Now add ginger garlic paste. Saute well. Add tomato, turmeric powder, chilli powder, and kasoori methi. Cook on medium heat till the tomato is cooked. Allow it to cool. Now grind to a smooth paste adding little water. Set aside the ground masala paste.

Heat 1 tbsp butter in a pan. Add mushroom. Saute till the water is all dried out. Now mushroom will be cooked. Add the ground masala paste and required water. Stir. To this, add cashewnut paste and sugar. Mix well. Cook on low flame until everything is well blended for 3 minutes. Add fresh cream and butter. Serve hot.

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