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Mushroom Butter Masala
[Vegan]

KU By: Kushi

Author Bio

Comforting Indian dinners and snacks made vegan. Cooking is my passion. I love to try out... Read More

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Mushroom Recipes

Mushroom Butter Masala [Vegan]

3-4

Dairy Free

Vegan

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 delicious dish that... Read More

Ingredients You Need for Mushroom Butter Masala [Vegan]

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

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How to Prepare Mushroom Butter Masala [Vegan]

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.
Add the mushroom and sauté until it develops some color.
Meanwhile, grind the tomatoes and the cashews together adding a little water to form a smooth paste.
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
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.
Garnish with coriander leaves and serve hot.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.