Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.4% of RDA
• Calories: 11.4% of RDA
• Carbs: 5.8% of RDA
• Fat (total lipid): 29.0% of RDA
• Fiber: 11.6% of RDA
• Fructose: 9.2% of RDA
• Protein: 11.2% of RDA
• Sodium: 2.7% of RDA
• Sugar: 22.4% of RDA
• Vitamin A (IU): 67.0% of RDA
• Vitamin B6: 13.4% of RDA
• Vitamin C: 31.9% of RDA
• Iron: 3.1% of RDA
• Magnesium: 17.2% of RDA
• Manganese: 9.8% of RDA
• Niacin: 31.4% of RDA
• Potassium: 16.1% of RDA
• Zinc: 8.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
0
MACROS
Carbohydrate
16.0
g
15.957
Calories
229
228.663
Fiber
3.24
g
3.245
Iron
0.581
mg
0.581
Protein
12.6
g
12.591
Sodium
37.0
mg
36.992
Sugars
7.01
g
7.006
Fat (total lipid)
17.7
g
17.695
N
0
0
beefsteak tomato|cashew|button mushroom|yellow onion|ginger (ground)|garlic (fresh)|butter|turmeric|red chili powder|coriander powder|water|garam masala powder|fenugreek leaf|heavy cream|granulated sugar|coriander leaf|cumin seed|bay leaf|cinnamon stick|green cardamom|mace
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PREPARATION
Initial Ingredient Preparation
1.
Boil enough water in a pan. Take the water in a bowl and add 3 medium to large tomatoes and 15 to 17 cashews. Cover and keep aside for both the tomatoes & cashews to blanch for 20 minutes. Use tomatoes which are ripe and not too tangy or sour.
2.
Rinse, wipe and slice white button mushrooms and chop the onions.
3.
Drain and directly chop the tomatoes in the grinder jar. Add the cashews. If the tomatoes are hot, then let them become warm and then chop them. If you want you can also peel the skin.
4.
Without adding any water grind to a smooth paste.
Preparing the Gravy
5.
Melt 3 tbsp butter in a pan.
6.
Add the following spices - ½ tsp cumin seeds, 1 tej patta/indian bay leaf, ½ inch cinnamon, 2 green cardamoms, 2 cloves and 1 to 2 single strands of mace.
7.
Saute till the spices are fragrant. Then add 1 tsp ginger-garlic paste. Stir and saute till the raw aroma of the ginger-garlic goes away.
8.
Add 1/3 cup finely chopped onion. Stir very well and saute till they become translucent.
9.
Add the sliced mushrooms.
10.
Begin to saute the mushrooms on a medium to high flame.
11.
Initially the mushrooms will leave a lot of water. You will have to saute till the water keeps on getting reduced. Eventually all the water should get evaporated and the mushrooms should look glossy and shiny. There should be no water in the pan. A light browning of the mushrooms is also fine.
12.
Add 1/8 tsp turmeric powder, ½ tsp coriander powder and ½ red chili powder. Stir and mix the spice powders with the rest of the sauteed mushrooms and onions.
13.
Add the ground tomato and cashew paste. Mix and stir very well.
14.
Saute this mixture on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces.
15.
Add 1 cup water. Stir very well.
16.
Let the gravy simmer for 7 to 8 minutes on a low flame.
17.
Season with salt. then add ¼ to ½ tsp sugar or as per taste. Stir well.
18.
Add 2 to 3 tbsp of cream, ¼ tsp garam masala powder and ½ tsp fenugreek leaves, crushed.
19.
Stir very well and switch off the flame.
20.
Add ½ inch ginger, julienne or cut into thin strips.
21.
Garnish with coriander leaves and serve mushroom butter masala with some naan, tandoori rotis or chapatis.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 229
Protein 12.6 g
Carbohydrates 16.0 g
Iron 0.58 mg
Fiber 3.24 g
Calcium 23.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
