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A bowl of creamy mushroom butter masala with a rich orange-colored gravy, garnished with whole spices, placed on a blue textured surface.

Mushroom Butter Masala

Gayathri Vijayakumar
Creamy Mushroom Butter Masala is a rich, flavorful Indian curry made with mushrooms in a buttery tomato gravy. Perfect with naan or rice, this easy restaurant-style recipe is a must-try for curry lovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 servings

Ingredients
 
 

  • 2 tablespoon Butter
  • 1 tablespoon Oil
  • 200 grams Mushroom sliced
  • 2 medium Onions roughly chopped
  • 2 medium Tomatoes roughly chopped
  • 8 Cashews
  • 2 teaspoon Ginger Garlic Paste
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Kashmiri Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Garam Masala Powder
  • ½ teaspoon Turmeric Powder
  • Salt to taste
  • ½ teaspoon Sugar
  • ½ cup Cream Or Milk
  • 1 teaspoon Kasuri Methi crushed
  • 1 tablespoon Coriander Leaves finely chopped

Instructions
 

  • Heat a tablespoon of butter and a half tablespoon oil in a pan. Add chopped onions and sauté till they turn golden.
  • Add ginger garlic paste and cook for a minute till the raw smell disappears. Then add chopped tomatoes and cashews. Sauté for 5–6 minutes until the tomatoes soften.
  • Once the mixture cools slightly, transfer it to a blender and make a smooth paste. You can add a few tablespoons of water if needed. This is the creamy base for our curry.
  • In the same pan, add the remaining butter and oil. Add the sliced mushrooms and sauté till they release moisture and get slightly golden on the edges. Remove and keep aside.
  • In the same pan, pour the onion-tomato-cashew paste. Add all the spice powders and salt.
  • Cook this masala on a low flame. Stir occasionally until you see the oil separating from the sides.
  • Add the sautéed mushrooms into the thick gravy. Stir gently. Pour in the cream (or milk) and sugar. Cook for a few minutes on low flame until everything blends well.
  • Crush some kasuri methi between your palms and add it to the gravy. This brings a beautiful aroma. Taste and adjust seasoning—add more salt, cream, or sugar if needed.
  • Turn off the flame. Garnish with chopped coriander and a drizzle of cream. Your mushroom butter masala is ready to serve!
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