Mushroom Butter Masala

INGREDIENTS

Whole spices:
2 Supreme Cloves
2 Supreme Green Cardamom
1 inch Supreme Cassia Bark
2 Supreme Black Peppercorn
1 Supreme Bay leaf 
Ground spices:
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
1 tsp Supreme Garam Masala
1 tsp Supreme Kasuri Methi 
1 tsp Supreme Smoked Paprika
1 tsp Supreme Chilli Powder
½ tsp Supreme Turmeric Powder
Salt to taste
Other ingredients: 
¼ cup oil
1 large onion, finely chopped
1 tsp Supreme Ginger Garlic Paste
2 green chilies, finely chopped
½ can Supreme Chopped Tomato Tin 
140g butter
500g button mushrooms, cut in half 
⅓ cup water
⅓ cup double cream
2 tbsp tomato puree
Garnish:
Chopped coriander
Sliced spring onions

METHOD

Heat oil in a pot over medium heat. Add all the whole spices and once they start to release aromas add chopped onions and saute until translucent. Add chillies and ginger garlic paste, saute for a minute then add all the ground spices and kasuri methi. Cook for a few minutes then add chopped tomatoes and cook until the oil separates. Remove from heat, add to a blender along with ⅓ cup water and blend until smooth. Using the same pot, add butter and once melted add the blended mix and bring to a simmer over medium heat. Add mushrooms, tomato puree and cream. Bring to a gentle simmer and cook until mushrooms are tender. Garnish with chopped coriander and sliced spring onions and serve with parathas.