Butter Mushroom Masala

Rich, spicy and full of mushrooms!

Contributed by Esha Singh Alagh

This was a quick fix recipe when I ran out of other options.


For the marinade:

  • 1 pkt Button mushrooms
  • 1 tbsp Ginger-garlic paste
  • 1 cup thick curd
  • Salt to taste

For the gravy:

  • 1 tbsp Butter
  • 2 large onions chopped finely
  • 4 large pureed tomatoes
  • 1 tsp ginger-garlic paste
  • 1 tsp Turmeric
  • 1 tsp red chilli powder
  • 1 tsp pav bhaji masala
  • Salt to taste
  • 1 tbsp cream to garnish
  1. Marinate the mushrooms chopped into half with the ginger-garlic paste, yoghurt and salt.
  2. Keep aside for 30 mins.
  3. Heat the butter in a pan and sauté the onions.
  4. Add the ginger-garlic paste and sauté till brown then add the pureed tomatoes,  turmeric, chilli powder and cook till the butter floats on top.
  5. Add the marinated mushrooms, cover and cook till done and the gravy is nice and thick.
  6. Add salt to taste and pav bhaji masala.
  7. Remove from fire and swirl the cream on top.

Serve hot with phulka, naan, tandoori roti

Ed: Cover photo from Wikipedia.

By Chef at Large Member

Would you like to contribute an article to CaL. If you're alright with a 'thank you' in lieu of monetary compensation, we welcome your articles. Whenever you're done, send the article, along with relevant photos to If we like them, we'll publish them and let you know when they're live!