Mushroom Butter Masala - Mushroom recipe - Side for fried rice / Chapathi

I had some mushroom in the fridge and my kids wanted chapati. My kids love Paneer butter masala esp when we go out. I had decided to try mushroom using similar recipe. It came out pretty good. It is so creamy and rich. I didn't add Cream instead I had added Cashew grinded with milk. This will go well with chapathi / Paratha or fried rice. 
Ingredients 
Mushroom - 2 cups, cubed
Onions - 1 big
Tomatoes - 3 big
Ginger Paste - 1/2 teaspoon
Garlic paste - 1.5 teaspoon
Coriander powder / malli podi - 2 teaspoon
Gram Masala- 1/2 teaspoon 
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Kasuri methi - 2 teaspoon
Cashewnuts -15
Milk - 1/2 cup
Butter / Oil -2 tablespoon
Salt to taste
Bay leaves - 1
Cloves - 3
Cumin seeds - 1 teaspoon
Fresh coriander leaves - 1 teaspoon


Method:

Soak Cashew Nuts in the hot milk for 30 mins and grind to smooth paste

Blanch tomatoes and remove the skin. and make puree. Keep it aside
Add 1/2 tablespoon butter/oil in pan Fry Onion and fry it till transparent. Add garlic and ginger paste and fry till raw smell goes off. Grind to thick paste
Heat rest of butter/oil. Add cumin seeds and let it crackle. Add bay leaves, cloves. Add grinded onion and fry for 30 sec
Add Tomato paste. Add Turmeric powder, Coriander powder, Garam Masala, Chilli powder and required salt. Let it boil till raw smell goes off
Add cashew paste and 1/2 cup water. Boil till raw smell goes off. Ad mushroom and mix well. Let it cook
Wash Methi leaves with warm water and add it to the gravy.. mix well. Boil for 3 mins or till you get desired consistency. Add coriander leaves and mix well. Switch it off 
Serve hot
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