My husband is a big fan of the Restaurant Style Mushroom Butter Masala and always wanted me to make it everytime around. Today my pantry was completely out of cashews , which is needed to make the base paste. I decided to substitute it with almonds instead as I loved the taste of the Mint Kofta Curry that we had ordered for our daughter`s birthday party. The restaurant prided on the fact that it was their best selling gravy and also that its base was made with Almonds and mint. It`s been on my mind ever since to try and recreate that gravy base combining two profoundly rich ingredients – Mint and Almonds. Today I had to be satisfied moving one step at a time, by simply using Almonds and making this very creamy rich gravy. The taste of the final dish is definitely influenced by the use of Bell peppers which have a an enticing flavour and aroma. Try it and you`ll love the subtle yet bold flavours coming through.
1/3 Cup Milk.
1/2 Tsp Sugar.
1 Medium Vine Tomato.
Salt to taste.
1 Tsp Dhania Powder.
1 Tsp Cumin Powder.
1/2 Tsp Red Chilli Powder.
2 Tsp Kasuri Methi.
1/3 Tsp Cardamom Powder.
1 Tsp Jeera.
1 Medium Capsicum.
1 Cup Thawed Corn Kernels.
- Drop the almonds in boiling water and allow to oil for 5 minutes. Allow to cool and then soak them in the milk. Add sugar.
- In a kadai, add a spoon of oil and lightly saute and corn and capsicum for a few minutes. Do not overcook. Keep aside.
- In a kadai, add a tsp of oil and when hot add the cloves, and onions and fry for a few minutes.
- Now add the chopped tomatoes, and all the dry powders to it and allow to saute very well until all the water has completely cooked out.
- Now switch off the flame and allow it to cool and grind to a smooth paste. Set aside.
- Meanwhile transfer the almonds to a mixer after removing the skin. Add milk, saffron and little sugar and whisk to a creamy paste.
- Take the same kadai you used to fry the onion tomato mixture and add 2 tsp of oil/ butter.
- Add jeera and when its hot add the ground masala paste. Follow on with the almond milk mixture.
- Add 2 tsp of kasuri methi also and stir in well. When the butter slowly oozes out, add the sauteed corn and capsicum.
- Stir for a couple minutes until its well incorporated in the creamy rich gravy.
- Switch off and garnish with finely chopped cilantro.