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2 tablespoons butter
1 bay leaf
1 cinnamon stick
1 cup heavy cream or coconut cream
500 grams (about 1 pound) button mushrooms, cleaned and halved
1/2 cup green peas (optional)
Salt to taste
Fresh cilantro, chopped (for garnish)
Directions for Making Butter Masala Mushroom Curry
Step 1: Prepare the Masala Paste
Heat the oil in a large skillet over medium heat. Add the chopped onions and sauté until they are golden brown.
Add the minced garlic and ginger, and sauté for another 2-3 minutes until fragrant.
Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes break down and the mixture thickens.
Add the ground cumin, coriander, garam masala, turmeric, and chili powder. Cook for an additional 2-3 minutes, stirring constantly to prevent the spices from burning.
Remove from heat and let the mixture cool slightly. Transfer it to a blender and blend until smooth, adding a little water if needed to achieve a smooth consistency. Set the masala paste aside.
Step 2: Cook the Curry
In the same skillet, melt the butter over medium heat. Add the bay leaf and cinnamon stick, and sauté for 1-2 minutes until fragrant.
Pour in the prepared masala paste and cook for 5 minutes, stirring occasionally.
Add the heavy cream or coconut cream, stirring well to combine. Bring the mixture to a gentle simmer.
Add the halved mushrooms and green peas (if using). Season with salt to taste. Cook for 10-15 minutes, or until the mushrooms are tender and the curry has thickened to your liking.
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