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.
INGREDIENTS:
12 Almonds.
1/3 Cup Milk.
1/2 Tsp Sugar.
5 Cloves.
1 Onion.
1 Medium Vine Tomato.
Salt to taste.
1 Tsp Dhania Powder.
1 Tsp Cumin Powder.
1/2 Tsp Red Chilli Powder.
Turmeric.
2 Tsp Kasuri Methi.
1/3 Tsp Cardamom Powder.
1 Tsp Jeera.
1 Medium Capsicum.
1 Cup Thawed Corn Kernels.
Chopped Cilantro.
PREPARATION:
- 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.
Anubhavati -Tastes from my kitchen 
Very interesting combo and looks delish
Mouthwatering masala….Looks very inviting.
Yummy,rich looking delicious masala..
really yummy looking- the texture n colour looks swell !
this recipe is a must try…i have never substituted cashew with almond … and you mentioned the restaurant had used mint too which is very interesting…let me try this wonderful recipe and surprise my hubby : )
Super Yummy Recipes
Just the name sounds delicious and you made it look that way too :)..love the look n texture of the gravy..
Regarding your question on my post- Yes ajwain and carom seeds are the same. Also, you can easily make panch phoran at home, by mixing equal quantity of, cumin, mustard, fenugreek, carom n fennel seeds..let me know all the wonderful things you will use it in 🙂
US Masala
great recipe for corn butter masala
farida
http://kitchensuperfood.com
yummy! yummy! yummy!! will surely try it out this weekend:):):) and let u know the same!
am tempted to try it out tonight, but will wait for the weekend:)
tried out on the same day you posted …turned out so well..SO YUMMY…thanks for the recipe…
cd u also post some kidney beans(Rajma) based gravy recipes…
Hey Shoba,
I tried this gravy last night for dinner with chappathi and I should tell you it was a huge hit. I made it without corn, butter and kasuri methi and with an extra tomato and it was so delicious.. Thanks for posting this recipe. You should probably name it Restaurant Style Capsicum Corn Butter Masala. 🙂
Regards
Dhanya
this serves how many??
I have been contemplating learning to cook authentic Indian food. I bookmarked some of your recipes to try them. This looks mouthwatering! I am getting my ambition up to try it! Thanks for the wonderfully insightful recipes and wisdom. I was wondering if the almonds might be a little tougher in texture than cashews though. I have made dishes with boiled almonds and they seem more chewy than the cashews or walnuts.