1. Firstly boil water in a pan and blanch the tomatoes.
  2. Cool and puree. Set aside
  3. Consequently, rinse, and half the button mushrooms.
  4. Take a straw and gorge out two eyes in the mushroom half and carve a nose with a carving knife. Chop off the extended stem and make gashes for the teeth.
  5. Take the makhana and a few mushrooms, saute in butter and set aside for the garnish.
  6. Next, chop the onions.
  7. Melt 3 tbsp butter in a pan, add the oil. Add the whole spices and sauté till the fragrance spreads
  8. Next, add the ginger-garlic paste. Stir and sauté till the raw aroma of the ginger-garlic goes away.
  9. Now, add the chopped onion. Stir very well and sauté till they become translucent. You can add salt now to hasten the process.
  10. Add the sliced mushrooms. Stir-fry the mushrooms on a medium to high flame. Once the water is evaporated the mushrooms will brown.
  11. Subsequently, add turmeric powder, red chilli powder and pav bhaji masala.
  12. Stir and mix the spice powders with the rest of the sautéed mushrooms and onions.
  13. Add the tomato puree. Mix and stir very well.
  14. Sauté this mixture on a low to medium till it thickens and reduces.
  15. Then add 1 cup water or milk if required. Stir very well.
  16. Let the gravy simmer for 7 to 8 minutes on a low flame.
  17. Finally, add Kasuri methi and the cream
  18. Stir very well and switch off the flame.
  19. Lastly, garnish with coriander leaves.
  20. For the Halloween Skull Butter Mushroom Masala serving, garnish with the sautéed makhana and skull mushrooms. That gives the final touch and serve with Hot Buttered Skull Nan.
Recipe Notes

Notes Cashew paste can be added with the tomato puree.

You can add cashew paste or coconut cream for vegans

Avoid red colour for regular cooking.