Mushroom Makhani Recipe Mushroom Butter Masala Recipe

Mushroom Makhani is a rich gravy made from mushrooms cooked with butter, spices and cream in a tomato and onion based sauce that gives a smooth creamy texture. It has a mild spicy flavour, a little sweetness and a rich flavour, and goes well with many dishes. The gravy is creamy and rich which makes it a hit with everyone.

It is a good side dish to roti, chapatti or rice like pulao and jeera rice. It is easy to make at home and does not require much effort. You can make this restaurant style masala at home and it gives a different change from regular curries. It also tastes good when served to guests.

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About Mushroom Makhani

Mushroom Makhani is inspired by the butter masala style gravies that are very popular in North Indian cooking. It is made using tomato based gravy with butter and cream which gives rich taste. Mushrooms make it a good vegetarian option, it is easy to make with simple ingredients and does not take much time to prepare at home. This is a good choice when you want something rich but easy.

This recipe has a smooth and creamy texture and soft mushrooms in every part and tastes good. It is filling and goes well with roti or rice. The gravy is a bit thick and coats the mushrooms well. Its taste is mildly sweet and spicy and is balanced with cream and spices. Butter and cream together give a rich mouth feel and good taste.

You can try variations on this recipe and make changes based on your preference. You can make it spicier by adding more chilli powder or keep it mild and also add cheese with mushrooms for a lighter version or reduce the cream. It is flexible and easy to change.

I make this gravy at home for special lunches or dinners and it is also good to serve to guests. It also pairs well with soft roti or plain rice and tastes great too. It looks like a restaurant style dish but is made in a simple way at home.

Mushroom Makhani Ingredients

mushroom – Use fresh mushrooms for soft texture and it absorbs the gravy well.
butter – Butter is used for richness and classic makhani taste, you can reduce the quantity if you want a lighter taste.
Oil Oil is also mixed with butter so that it does not burn quickly while cooking. You can use any cooking oil you have.
Shahi Jeera -Shahi jeera is used for tempering and gives mild aroma and flavour. It adds a little depth to the dish.
ginger garlic paste – Ginger garlic paste adds sharp flavor and base flavor to the gravy. It also helps in removing the raw smell from the spices.
Onion – Onion is used as a base and when cooked it gives a mild sweetness and blends well with the tomato gravy.
kashmiri chilli powder – Adds bright color, mild spice to curries and also makes gravies delicious.
garam masala powder – Garam masala enhances the taste of spices in curry and gives strong aroma. It enhances the overall taste.
fresh cream – Fresh cream is added to the gravy to give it creamy texture and rich taste. If you want less richness then you can reduce it and make it lighter.
Fenugreek seeds – Kasuri methi is added for aroma and distinct butter masala flavour. It gives a mild bitter taste and balances the dish.
coriander leaves – Coriander leaves are used for garnish and it gives a refreshing taste at the end. It also adds a little color.
Salt – Salt is added to taste so adjust based on your requirement and taste. Add a little and check before adding more.
Tomato – It is used to grind tomatoes and it forms the basis of gravy. It gives spicy taste and thickness to the curry.
Cashew – Grinding cashews with tomatoes gives a creamy texture. This also adds slight sweetness to the gravy.

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How to make Mushroom Makhani step by step

1.Put chopped tomatoes with cashews in a mixer jar and grind them to make a smooth puree. Cancel. Heat butter in a pan.

2. Add cumin seeds and let them crackle, then add onion.

3.Add salt and ginger garlic paste and fry for a minute.

4.Then add tomato puree to it and cook until the raw smell goes away. Cook on low flame for at least 5-7 minutes. Keep stirring in between.

5.Now add Kashmiri chilli powder and garam masala powder. Cook for a few minutes then add the cleaned mushrooms.

6.Mix well and cook for a few minutes until the mushrooms release water. Sprinkle some more water and cook.

7.Add fresh cream and mix well.

8. Cook until the oil floats to the top, finally add crushed Kasuri Methi and green coriander and turn it off.

Serve hot with jeera rice or chapatti.

Expert Tips

cooking – I cook tomato and cashew puree thoroughly until the raw smell goes away.
Using Mushrooms – After the masala is cooked well, I add mushrooms to it. I don’t overcook because the mushrooms can become too soft.
mixing cream – At the end I add the cream and mix gently. After adding the cream, I don’t boil it much.
stability adjustment – If the gravy becomes too thick then I have added some water. It should be smooth and slightly thick.
last taste – I crush Kasuri Methi and add it at the end. This gives good aroma to the curry.

serving and storage

Serve it with roti, chapati or naan. This cumin also tastes good with rice or pulao. Keep leftovers in the refrigerator and use within a day. While heating again, add some water to it and heat it slowly again.

general questions and answers

1.Can I skip cashews?

Yes, you can skip cashew nuts but the gravy will be less creamy. Instead of this you can add a little cream.

2.Can I use milk?

Yes, you can use milk but it will be less rich. Cream gives better texture.

3.Why do mushrooms release water?

Mushrooms naturally release water when cooked. This is normal so cook until it reduces.

4.Can I make it spicy?

Yes, you can increase chili powder or black pepper.

5.Can I make it ahead?

Yes, you can prepare ahead and reheat.

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