Step-by-Step Instructions

1. 1.Prepare the Puree

   In a mixer grinder jar, add roughly cut tomatoes (4 nos.), garlic (10-12 cloves), ginger (1 inch), coriander stems (2 tbsp), green chilli (1 no.), and soaked cashews (15 nos.). Blend all ingredients into a very fine, smooth paste. Set aside.

2. 2.Start the Tempering

   Heat a pan on medium flame. Add butter (2 tbsp) and oil (1 tbsp). Once the butter melts and sizzles, add cumin seeds (1 tsp), green cardamom (1-2 nos.), cinnamon (1/2 inch), and bay leaves (2 nos.). Sauté for a few seconds until fragrant.

3. 3.Sauté Onions and Spices

   Add finely chopped onions (3 medium sized) to the pan. Sauté until they turn light golden brown. Reduce the flame to low. Add Kashmiri red chilli powder (1 tbsp), turmeric powder (1/4 tsp), and coriander powder (2 tsp). Add a splash of hot water to prevent the spices from burning. Stir well to combine.

4. 4.Add Green Chillies and Puree

   Add chopped green chillies (2 nos.) and sauté for a minute. Pour the prepared fine puree into the pan. Add salt to taste and a pinch of sugar to balance the flavors. Stir everything thoroughly.

5. 5.Cook the Gravy

   Cover the pan with a lid (to prevent splattering) and cook the gravy on low flame, stirring occasionally, until it thickens and the fat separates from the sides. This should take about 5-7 minutes. Once cooked, remove and discard the bay leaves.

6. 6.Prepare and Add Mushrooms

   Clean 400 grams of button mushrooms. Trim the bottom of the stems. If mushrooms are large, cut them in half; otherwise, keep them whole. Add the cut mushrooms to the cooked gravy. Stir well and cook on high flame for 2-3 minutes.

7. 7.Simmer Mushrooms in Gravy

   Add a splash of hot water to the pan. Cover with a lid and reduce the flame to low. Cook for 4-5 minutes until the mushrooms are tender and have released their moisture, which will further enhance the gravy's consistency.

8. 8.Finish and Garnish

   Check the consistency and taste the mushroom butter masala. Adjust salt or sugar if needed. Stir in fresh cream (3-4 tbsp) and butter (2 tbsp). Sprinkle roasted kasuri methi powder (a pinch), homemade garam masala (a pinch), and fresh chopped coriander and mint (a handful). Mix gently. Serve hot.