Spicy mushroom butter masala

What could be better than enjoying Indian cuisine when your girlfriends come to visit. So last Friday I cooked a mushroom butter masala and as a side dish Aloo gobi from India. The traditional dish of butter masala is with cream, but I don’t eat that anymore. So I made the vegan version of it with soy yogurt. Should you eat vegetarian, so you can also add cream in it. This masala is spicy, but even in this you can vary yourself. If you want it less spicy…then less chili. If you like ginger, add a little more ginger than described here. At least my girlfriends ate their fill! And best of all: it’s super easy!
What do you need for this?

Ingredients for 6 people

Mushroom butter masala

  • sunflower oil or coconut oil
  • 2 tsp cumin seeds
  • 2 tsp finely chopped ginger
  • 1 tsp chili powder
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 800 grams of strained tomatoes (canned if you’re short on time but don’t throw in too much “sauce”)
  • 400 grams of mushrooms in pieces
  • 4 tbsp cream (choose soy yogurt unsweetened for vegan option)
  • kasoori methi (dried fenugreek leaves)
  • salt and pepper to taste
  • fresh cilantro for garnish

Preparation of mushroom butter masala

  1. Fry the cumin seeds and ginger in the hot oil until it sizzles. Then add the chili powder, cilantro, garam masala and strained tomatoes. Let boil for a few minutes.
  2. Then stir in the mushrooms, cream, kasoori methi and the salt.
  3. Simmer, covered, for about 15 to 20 minutes until the mushrooms are soft.
  4. Serve with bit of rice. Do you want to do healthy? Then choose unpolished rice.

Instead of rice, you can also choose naan bread ó or aloo gobi. This is an Indian dish using cauliflower and potato with turmeric. If you choose this side dish I would omit the rice or naan bread or much smaller portions. Fancy another curry? Then consider this pumpkin curry and the typical rogan josh curry or rather go on the Thai tour? Then go for the Thai green curry.