Mushroom makhani recipe, Mushroom butter masala

Restaurant style mushroom butter masala

Mushroom makhani recipe is a delicious sautéed mushroom with cashew nut based gravy. It is also known as Mushroom butter masala recipe. This makhani recipe is easy to prepare at home and taste much better than you get in restaurants. Another benefit of preparing it at home is that you can keep an eye on the fat ingredients and adjust according to your preference. I have pointed many health benefits of mushroom in my previous mushroom post-Kadai Mushroom Recipe

Mushroom butter masala recipe is very similar to paneer butter masala. You can also make it vegan mushroom makhani by just skipping cream. Rest of the ingredients will be the same. In this mushroom recipe I have used Portobello mushrooms but this is totally optional. You can use button mushrooms, they also taste very delicious. In this mushroom butter masala I have tried to use minimal fat ingredients yet no compromise on taste.

I hope you can make it as I made. Let’s see the recipe now!!
Some more North Indian curries are available on blog-Kadai Mushroom Recipe,   Kadai Paneer Recipe Restaurant Style,Paneer Butter Masala Recipe (with Step by Step Photos) and Khoya Matar Paneer Recipe

Ingredients

250 grams mushrooms(any variety)
13 -15 whole cashews
1 tablespoon ginger garlic paste
½ cup tomato puree
½ teaspoon kasuri methi, crushed
1 bay leaf
½ teaspoon peppercorns
2 green cardamom, crushed
2 tablespoon low-fat cream
¼ teaspoon turmeric powder/haldi
½ teaspoon deghi mirch
½ teaspoon coriander powder
¼ teaspoon garam masala powder
1 cups water
½ teaspoon sugar
1 teaspoon olive oil
1 tablespoon butter
salt as required

 Let’s prepare step by step mushroom makhani

Soak cashews in hot water for 20 – 25 mins. Clean and wash thoroughly the mushrooms. Chop them into slices or the shape you like. Place a wok on medium heat and 1 teaspoon of olive oil. Add sliced mushroom and cook them on medium flame. In 5 minutes of cooking mushroom will start releasing water. Cook them for 10 minutes more with the lid on.

Now mushrooms are cooked and turned to golden brown. Transfer them to a dish. Then add soaked cashews to a grinder. Grind them into a fine paste.

In the same wok we fried mushroom add 1 tablespoon of butter. Add bay leaf, pepper corns, green cardamom and saute for a few seconds. Add ginger garlic paste and saute till raw aroma evaporates.  Then add cashew nut paste and saute for 2 minutes. Once everything get little thick, add turmeric powder. Mix it well and then add garam masala, degi mirch powder and coriander powder.

Saute for 2- 3 minutes and cook the masala. Once masala start coming together and leaves oil at the edges. This means masala mixture is properly cooked. Add tomato puree  and stir well then add 1 cup of water to adjust the consistency.

Add the sautéed mushrooms to the gravy. Add crushed kasuri methi, salt to taste and sugar. Stir it for a while and switch off the flame. Now add 2 tablespoon of low fat cream.

Stir it to combine. It’s important to add cream after switch off the flame because if you add cream on heat it may curdle and you will end up with smooth silky gravy.

Mushroom makhani is ready to serve with chapati, or rice.

Recipe card – Mushroom butter masala

5 from 1 vote

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Mushroom butter masala, Mushroom makhani recipe

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Mushroom butter masala is a delicious sautéed mushroom with cashew nut based gravy. This makhani recipe is easy to prepare at home and taste much better than you get in restaurants.

Course: Main

Cuisine: North Indian

Servings: 3 -4

Author: Rachna's Kitchen

Ingredients

• 250 grams mushrooms any variety
• 13 -15 whole cashews
• 1 tablespoon ginger garlic paste
• ½ cup tomato puree
• ½ teaspoon kasuri methi crushed
• 1 bay leaf
• ½ teaspoon
• peppercorns
• 2 green cardamom crushed
• 2 tablespoon low-fat cream
• ¼ teaspoon turmeric powder/haldi
• ½ teaspoon deghi mirch
• ½ teaspoon coriander powder
• ¼ teaspoon garam masala powder
• 1 cups water
• ½ teaspoon sugar
• 1 teaspoon olive oil
• 1 tablespoon butter
• salt as required

Instructions

1. Soak cashews in hot water for 20 - 25 mins.
2. Clean and wash thoroughly the mushrooms.
3. Chop them into slices or the shape you like.
4. Place a wok on medium heat and 1 teaspoon of olive oil.
5. Add sliced mushroom and cook them on medium flame.
6. In 5 minutes of cooking mushroom will start releasing water.
7. Cook them for 10 minutes more with the lid on.
8. Now mushrooms are cooked and turned to golden brown. T
9. ransfer them to a dish.
10. Then add soaked cashews to a grinder.
11. Grind them into a fine paste.
12. In the same wok we fried mushroom add 1 tablespoon of butter.
13. Add bay leaf, pepper corns, green cardamom and saute for a few seconds.
14. Then add ginger garlic paste and saute till raw aroma evaporates. Add cashew nut paste and saute for 2 minutes.
15. Once everything get little thick add turmeric powder.
16. Mix it well and then add garam masala, degi mirch powder and coriander powder.
17. Saute for 2- 3 minutes and cook the masala.
18. Once masala start coming together and leaves oil at the edges.
19. This means masala mixture is properly cooked.
20. Add tomato puree and stir well then add 1 cup of water to adjust the consistency. Then sautéed mushrooms to the gravy.
21. Add crushed kasuri methi, salt to taste and sugar.
22. Stir it for a while and switch off the flame.
23. Now add 2 tablespoon of low fat cream.
24. Stir it to combine.
25. Mushroom makhani is ready to serve with chapati, or rice.

Recipe Notes

You can make it vegan by replacing butter with vegan butter and skipping the cream.

You can adjust the cream and butter quantity depending upon your taste.

You can use button mushroom to prepare this recipe.