Recipes

Mushroom butter masala, How to make mushroom makhani

Mushroom butter masala/ Mushroom makhani is a rich, creamy and tasty gravy prepared with mushrooms. Mushroom butter masala is prepared by adding ground onion, tomato and cashew paste mixture to cooked mushrooms. Adding ripe red tomatoes and Kashmiri chilli powder gives this gravy natural orange color.

This mushroom makhani tastes slightly sweet in taste due to the addition of cashews and pinches of sugar. Cashews and cream gives this gravy a rich creamy texture and gives it a restaurant touch. If you don’t have cream at home add milk, and it wont alter the taste much; but definitely the consistency.

This is a replica of my Butter chicken recipe. It will be loved by vegetarians specially mushroom lovers.

This is Mushroom butter masala / Mushroom Makhani gravy is usually served with jeera rice / Indian bread like these Naan, Italian herbs naan, kulcha, whole wheat naan, phulka and lachha paratha.

The same recipe can be made with different star ingredient like this:

So let’s get to the making!!

Other recipes that might interest you:

Mushroom butter masala, How to make Mushroom makhani

Recipe by Sandhya Riyaz

Recipe rating: 5.0 from 1 votes

Course: Lunch, DinnerCuisine: Indian, North IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Mushroom butter masala/ Mushroom makhani is a rich, creamy and tasty gravy prepared with mushrooms.

Ingredients to COOK AND GRIND

1 nos., Onion (small sized)
3 nos., Tomatoes (medium sized)
1 teaspoon, Ginger garlic paste
6 nos., Cashews
to taste Salt
1 teaspoon, Red chilli powder
3/4 teaspoon, Garam masala powder
1 tablespoon, Oil
INGREDIENTS TO MAKE MUSHROOM BUTTER MASALA
15 nos., Mushroom
3 tablespoon, Butter
1 teaspoon, Kasuri methi
1/2 teaspoon, Sugar
to taste Salt
1/4 cup, Cream
3 tablespoon, Butter

Directions to make Mushroom makhani

Heat oil in a pan, to it add chopped onion, saute well then add chopped garlic, ginger/ ginger garlic paste. Saute well till the raw smell of ginger and garlic goes. When the raw smell is gone add chopped tomato, chili powder, garam masala powder and cashews. Saute well for about 4 – 5 minutes in low to medium flame. When the onions and tomatoes looks sauteed/ put off the flame and allow the mixture to cool down.
Now add this cooled mixture to a blender and grind it into fine paste adding without adding ¼ cup water. Keep this ground paste aside.
Now in the same pan heat a 2 tsp butter, to it add chopped mushrooms. Saute well till mushrooms are cooked well. This should take about 5 minutes. Now add ground paste and kasuri methi to the mushrooms and mix well
When the mixture starts to boil add sugar and cream/ milk. Mix well. You could add little water if required to adjust/ get right consistency. Allow the mixture to simmer well for 2 to 3 minutes.
After 2 to 3 minutes of simmering add a dollop of butter or even more because the title itself calls butter mushroom, so once in a while its okay to have cheat days? Serve this hot with roti, naan or jeer rice.

Notes

* 1 cup = 235 ml

How to make MUSHROOM BUTTER MASALA with step by step images

Heat oil in a pan, to it add chopped onion, saute well then add chopped garlic, ginger/ ginger garlic paste. Saute well till the raw smell of ginger and garlic goes.
When the raw smell is gone add chopped tomato, chili powder, garam masala powder and cashews. Saute well for about 4 – 5 minutes in low to medium flame. When the onions and tomatoes looks sauteed/ put off the flame and allow the mixture to cool down.
Now add this cooled mixture to a blender and grind it into fine paste adding without adding ¼ cup water. Keep this ground paste aside.
Now in the same pan heat a 2 tsp butter, to it add chopped mushrooms. Saute well till mushrooms are cooked well. This should take about 5 minutes.
Now add ground paste and kasuri methi to the mushrooms and mix well. When the mixture starts to boil add sugar and cream/ milk. Mix well. You could add little water if required to adjust/ get right consistency. Allow the mixture to simmer well for 2 to 3 minutes.
After 2 to 3 minutes of simmering add a dollop of butter or even more because the title itself calls butter mushroom, so once in a while its okay to have cheat days? Serve this hot with roti, naan or jeer rice.

Sandhya Riyaz

Next Asian green beans, How to make Chinese style green beans »

Previous « Bakery style sponge cake, Easy sponge cake

Published by

Sandhya Riyaz

Tags: masalamushroompaneer

2 years ago

How to Make the Best Jowar Dosa Without Rice | Soft, Healthy & Gluten-Free Cholam Dosa
Make the softest, healthiest no rice jowar dosa at home! This gluten-free cholam dosa recipe…
How to Make Perfect Indian Bakery-Style Paneer Puffs at Home
Make flaky, bakery - style Indian paneer puffs at home with spiced curd- marinated paneer.…
How to Make Millet Milk at Home | Kodo Millet Milk Recipe
This recipe is woven from memories and flavors passed down through generations. Kindly respect the…