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Mushroom Butter Masala


¼ cup oil
1 large onion, finely chopped

Whole spices:
2 Supreme Cloves
2 Supreme Green Cardamom
1 inch Supreme Cassia Bark
2 Supreme Black Peppercorn
1 Supreme Bay leaf

1 tsp Supreme Ginger Garlic Paste
2 green chilies, finely chopped

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
½ tsp Supreme Chilli Powder
½ tsp Supreme Turmeric Powder
Salt to taste

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

Chopped coriander
Sliced spring onions


Heat oil in a pot over medium heat. Add all the whole spices and once they start to release there aromas add chopped onions and saute until translucent. Add minced 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. Once melted add the blended mix and bring to a simmer over medium heat. Add mushrooms, tomato puree and cream and cook until tender. Garnish with chopped coriander and sliced spring onions and serve with parathas.