Mushroom Butter Masala

If you've been to an Indian restaurant, chances are you've seen butter masala on the menu. It's a rich and delicious gravy curry with a sauce made creamy through the addition of milk or cream and butter. This vegan mushroom butter masala is a spicy, creamy and a delicious dish that is the perfect accompaniment for steamed rice, flatbread, or even dosas.

MUSHROOM BUTTER MASALA [VEGAN]

INGREDIENTS

• 10 ounces, mushrooms, chopped
• 6 garlic cloves, chopped
• 4 green chilis chopped
• 1-inch piece ginger, grated
• 1 onion, chopped
• 2 big or 3 small tomatoes
• 7 cashews
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1/4 cup non-dairy milk
• 2 tablespoons vegan butter
• 1 tablespoon vegetable oil
• 1 teaspoon kasuri methi/dried fenugreek leaves
• Salt, to taste
• Coriander leaves, for garnish

PREPARATION

1. Heat oil and butter in a non-stick pan. Add onion, garlic, green chili and ginger and sauté until translucent. Add a pinch of salt while sautéeing so that onion cooks faster.
2. Add the mushroom and sauté until it develops some color.
3. Meanwhile, grind the tomatoes and the cashews together adding a little water to form a smooth paste.
4. Add this ground paste along with red chili powder, garam masala powder, and turmeric powder to the cooked mushrooms and onion and bring it to a boil. Adjust the salt and water for desired consistency. This might take about 4 to 5 minutes
5. Add the non-dairy milk and again bring to a boil. Finally, add the dried kasuri methi/fenugreek leaves, mix well, and cook for one minute or until you get the desired consistency.
6. Garnish with coriander leaves and serve hot.

http://www.onegreenplanet.org/vegan-recipe/mushroom-butter-masala/