Step 1. Melt butter in a pan and add mushrooms. Stir fry them, making sure the mushrooms are evenly coated with butter. Add a dash of salt, this will help the mushrooms to release water and also season it.
Step 2. After 5 to 7 minutes, the mushrooms will shrink in size and start to leave the water. Stir fry for a couple of minutes longer, till most of the water from the mushrooms evaporates. Keep aside.
Step 3. Heat oil in a vessel. Add onions and fry till it’s golden brown.
Step 4. Add garlic paste, ginger paste, green chillies and fresh coriander. Fry for a minute.
Step 5. Add tomatoes, tomato paste and cook on medium high for 10-12 minutes, till it starts to leave oil and the tomatoes are cooked.
Step 6. Add the sautéd mushrooms, tandoori masala and salt for taste. Mix well.
Step 7. Lower the heat, add milk or cream and stir gently for a few minutes. Keep on fire for a couple of minutes , till all mixed in.
Step 8. Serve hot, garnished with freshly chopped fresh coriander.
- Mushrooms- Instead of slicing mushrooms, cut the stems off, and cut in half. This will give a chunkier bite.
- Tandoori Masala- Tandoori masala is non-spicy but salty. Be careful while adding extra salt to the dish.
- Milk- You could use whole milk or cream for a creamier and richer taste.