If you've been to an Indian restaurant, chances are you've seen butter masala on the menu. It's a rich and delicious gravy curry with a sauce made creamy through the addition of milk or cream and butter.
10 ounces, mushrooms, chopped
6 garlic cloves, chopped
4 green chilis chopped
1-inch piece ginger, grated
1 onion, chopped
2 big or 3 small tomatoes
1 teaspoon red chili powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/4 cup non-dairy milk
2 tablespoons vegan butter
1 tablespoon vegetable oil
1 teaspoon kasuri methi/dried fenugreek leaves
Salt, to taste
* Heat oil and butter in a non-stick pan. Add onion, garlic, green chili and ginger and sauté until translucent. Add a pinch of salt while sautéeing so that onion cooks faster.
* Add the mushroom and sauté until it develops some color.
* Meanwhile, grind the tomatoes and the cashews together adding a little water to form a smooth paste.
* Add this ground paste along with red chili powder, garam masala powder, and turmeric powder to the cooked mushrooms and onion and bring it to a boil. Adjust the salt and water for desired consistency. This might take about 4 to 5 minutes
* Add the non-dairy milk and again bring to a boil. Finally, add the dried kasuri methi/fenugreek leaves, mix well, and cook for one minute or until you get the desired consistency.
* Garnish with coriander leaves and serve hot.