Side Dishes for Rotis/Dosas/ Naan.

Restaurant style Mushroom Butter Masala (Mushrooms sauteed and cooked in spiced butter cashew gravy)

Mushroom Butter Masala.Mushrooms have always been an all time favourite cooking ingredient of mine from all times. I love the texture that it lends to a dish as the main ingredient.  I remember my all time favourite mushroom dish was the Mushroom Butter Masala at TongueTinglers, a small time restaurant near my workplace in T.Nagar. Some afternoons of long drawn meetings would almost always end in a tongue tingling lunch ordered from this amazing restaurant. Combined with their Ginger Capsicum Fried Rice,  it was definitely a slice of heaven.   I recently found in my last trip to India, that they had closed. I never knew why, but I always miss their  amazing food. This recipe is a rehashed version of one that I read from an Indian magazine. Try it and I am sure you will love it`s richness in taste and texture.


1 pound button mushrooms washed and diced.

1/2 Red Onion diced.

3 Roma Tomatoes diced.

1 Tbsp Ginger Garlic Paste.

1 Tbsp Butter.

Handful of Cashews soaked in milk.

Pinch of saffron soaked in warm milk.

Pinch of Sugar

Salt to taste.

1 Inch Cinnamon.

5 Cloves.

1 Tsp Ground Elaichi Powder.

1/2 cup Water/ Whey.

Pinch of Turmeric Powder.

1 Tbsp Red Chilli Powder.

1 Tbsp Dried Kasuri Methi.



  • In the mixer grind the cashews, saffron and  warm milk to a smooth paste. Add a pinch of sugar and set aside.
  • In a kadai add a spoon of ghee and when hot add whole masalas – Cinnamon, Cloves and Elaichi Powder.
  • Next toss in the diced onions. Saute till pink.
  • When done, add ginger garlic paste and tomatoes and give it a quick stir.
  • Now add turmeric, red chilli powder and the aromatic kasuri methi. In my opinion, the kasuri methi acts as a catalyst and add a lot of body and character to the dish.
  • Allow the tomatoes to cook till they are mushy , stay on a medium flame and the ingredients come together. Keep aside to cool and puree to a smooth paste.
  • In the same kadai, add 1 spoon of oil/ ghee and toss in the diced mushrooms. Give it a quick stir.
  • Pour the ground paste and add salt and a blob of butter.
  • Cover and cook on medium low flame for 7-8 minutes.
  • Also add in the rich cashew paste and continue to cook on a medium low flame for another 5-6 minutes.
  • When  you see that the gravy just starts to come together remove from heat.
  • Garnish with chopped cilantro and serve Hot with Tiranga Pulav.