MUSHROOM MAKHANI | MUSHROOM BUTTER MASALA

Vegan Mushroom Makhani recipe
Prep Time: 20 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients

1. Mushroom,sliced-250 gms
2. Cashew nuts-8 to 10 nos
3. Cumin seeds-1/8 tsp
4. Onion,sliced-1.5 cup
5. Ginger,finely chopped-1 tsp
6. Garlic,finely chopped-1 tsp
7. Kashmiri chili powder-1 to 1.5 tsp
8. Turmeric powder-1/2 tsp
9. Coriander powder-1 tsp
10. Garam masala-3/4 tsp
11. Tomato,chopped-1/2 cup
12. Kasuri methi/ dry fenugreek leaves-2 generous pinch
13. Water-as required
14. Butter-as required(vegan option -use vegan butter)
15. Oil-as required
16. Salt-to taste

Directions

• Soak cashew nuts in water for about 20 minutes.Keep aside.
• Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
• Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
• Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts to this masala and grind to form a smooth paste.Keep aside.
• In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
• Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
• Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
• Add kasuri methi and mix well.Cook for a minute or two.
• Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.

Serve with roti or rice

Notes:

• Add a tsp of butter ,just before serving ,if desired.
• For a better flavor,you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.