Mushroom Makhani Gravy

I was having a  pack of Button Mushroom at home. I Wanted to prepare something with it for the dinner. This was the first thing which came to my mind. This gravy is  much similar to Paneer Butter masala. Instead of paneer, we are using Button Mushroom for this recipe. One of the rich veg side dishes for Chapathi / Roti.. The recipe follows!!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Medium Size Tomatoes                               - 3

Green Chilli                                                  - 1

Ginger-Garlic paste                                     - 1 tbsp

Cashew nuts                                                - 5

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Oil                                                                 - As required

For Gravy:   

                                                           

Button Mushroom                                        - 250 gm

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                 - 1/2 cup ( Around 120 ml)

Procedure:

1. Cut Button Mushroom into bigger pieces. Saute them in less oil and take it out.  Chop onions and tomato.  Slit Green Chili.
2. Add oil to  the same pan. To that add Cumin seeds. When they splutter add chopped onions, Cashew nuts and slit green chilli.  When the onions turn translucent add Ginger - Garlic paste. Saute for a minute and then add chopped tomatoes. Cover with a lid and cook it.
3. When onions and tomatoes are half cooked add salt, chilli powder, coriander powder,  and kasthuri methi. Saute till everything cooks well. Switch off the flame and  Let the mixture cool.. Blend it after the mixture cools down.
4. Then add Butter + oil to the same pan.. Add blended   masala.. Add some water if needed. After the raw flavor of masala goes off add sugar and ketchup. Ketchup is used for the color.  
5. Add  also fresh cream.  Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then at-last add Garam Masala powder.
6. Add mushroom and switch off the flame after five minutes. and serve it with chapathi or roti..