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1 Reduce the heat to medium and add butter and mushrooms. 2  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. 3  Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly-approx. 4  3 minutes. 5  Pour mushrooms and sauce over chicken and serve.
Add garam masala, coriander masala and red chili powder. Saute the masala for a 1 minute. Add roughly chopped tomatoes. Step 5. Let the tomatoes cooked on low heat. When masala starts coming together it means masala is cooked now . Add prepared bhindi and mix them thoroughly with masala. Add salt to taste. Saute for 2 min. Bhindi masala is ready to serve hot phulka or naan. Recipe card â Bhindi masala