mushroom butter masala recipe

mushroom butter masala recipe with step by step photos – this is one of the much loved makhani or butter masala gravy dish made with mushrooms.

this restaurant style mushroom butter masala recipe is similar to the paneer butter masala recipe i have already posted. this one is easy to prepare and you will like it if you like mushrooms. the taste is similar to a makhni gravy. makhni means buttery. not that a lot of butter is added. but the gravy is smooth like butter.

i had made mushroom butter masala and aloo kofta gravy for guests on different days.  i made the whole recipe in one pan/pot rather than sauteing the mushrooms first and then adding them in the gravy.

serve mushroom butter masala with rotis or naan. also goes well with jeera rice or biryani rice.

if you are looking for similar recipes then do check mushroom masala, paneer tikka masala, aloo mushroom, tawa paneer masala and paneer butter masala recipe.

mushroom butter masala recipe below:

mushroom makhni recipe
4.88 from 8 votes
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mushroom butter masala recipe | mushroom makhni recipe

mushroom butter masala recipe - mushrooms in a creamy and mildly spiced makhani gravy.
course main course, side dish
cuisine north indian, punjabi
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for tomato-cashew paste:

  • 3 medium to large tomatoes, 250 grams tomatoes
  • 15 to 17 cashews (kaju)

other ingredients for mushroom butter masala:

  • 200 to 250 grams mushrooms
  • 1 medium onion or ⅓ cup finely chopped onion
  • 1 teaspoon ginger garlic paste or ½ inch ginger + 2 to 3 garlic cloves crushed to a paste in mortar-pestle
  • 2 to 3 tablespoon butter or 1 to 2 tablespoon butter + 1 tablespoon oil
  • teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chili powder or deghi mirch
  • ½ teaspoon coriander powder (dhania powder)
  • 1 cup water
  • ¼ teaspoon garam masala powder
  • ½ teaspoon dry fenugreek leaves (kasuri methi)
  • 2 to 3 tablespoon low fat cream or 2 tablespoon whipping cream
  • ¼ to ½ teaspoon sugar or add as per taste
  • ½ inch ginger, julienne
  • 1 to 2 tablespoon chopped coriander leaves for garnish (dhania patta)
  • salt as required

whole spices for mushroom butter masala:

  • ½ teaspoon cumin seeds (jeera)
  • 1 tej patta (indian bay leaf)
  • ½ inch cinnamon (dalchini)
  • 2 green cardamoms (chotti elaichi)
  • 2 cloves (lavang)
  • 1 to 2 single strands of mace (javitri)

how to make recipe?

preparation for mushroom butter masala recipe:

  1. boil enough water in a pan or electric heater or in a microwave.

  2. take the water in a bowl and add 3 medium to large tomatoes (200 grams) and 15 to 17 cashews. cover and keep aside for both the tomatoes & cashews to blanch for 20 minutes.

  3. use tomatoes which are ripe and not too tangy or sour. meanwhile you can rinse, wipe and slice 200 to 250 grams white button mushrooms. also chop the onions.

  4. later drain and directly chop the tomatoes in the grinder jar. add the cashews. if the tomatoes are hot, then let them become warm and then chop them. if you want you can peel the skin also.
  5. without adding any water grind to a smooth paste.

making mushroom butter masala gravy:

  1. melt 3 tbsp butter in a pan.
  2. add the following spices - ½ tsp cumin seeds, 1 tej patta/indian bay leaf, ½ inch cinnamon, 2 green cardamoms, 2 cloves and 1 to 2 single strands of mace.
  3. saute till the spices are fragrant. then add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of the ginger-garlic goes away.
  4. then add 1/3 cup finely chopped onion. stir very well and saute till they become translucent.
  5. add the sliced mushrooms.
  6. begin to saute the mushrooms on a medium to high flame.
  7. initially the mushrooms will leave a lot of water. you will have to saute till the water keeps on getting reduced. 

  8. eventually all the water should get evaporated and the mushrooms should look glossy and shiny. there should be no water in the pan. a light browning of the mushrooms is also fine.

  9. then add 1/8 tsp turmeric powder/haldi, ½ tsp coriander powder and ½ kashmiri red chili powder or deghi mirch. 

  10. stir and mix the spice powders with the rest of the sauteed mushrooms and onions.

  11. add the ground tomato and cashew paste. mix and stir very well.
  12. saute this mixture on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces.
  13. then add 1 cup water. stir very well.
  14. let the mushroom butter masala gravy simmer for 7 to 8 minutes on a low flame.

  15. season with salt. then add ¼ to ½ tsp sugar or as per taste. stir well.
  16. then add 2 to 3 tbsp low fat cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed.
  17. stir very well and switch off the flame.
  18. lastly add ½ inch ginger, julienne or cut into thin strips.
  19. garnish with coriander leaves and serve mushroom butter masala with some naan, tandoori rotis or chapatis.

recipe notes

substitutes:
butter - oil or vegan butter
cream - coconut cream
red chili powder - paprika


how to make mushroom butter masala recipe:

1. boil enough water in a pan or electric heater or in a microwave. take the water in a bowl and add 3 medium to large tomatoes (250 grams) and 15 to 17 cashews. cover and keep aside for both the tomatoes & cashews to blanch for 20 minutes. use tomatoes which are ripe and not too tangy or sour. meanwhile you can rinse, wipe and slice 200 to 250 grams white button mushrooms. also chop the onions.

tomatoes for mushroom butter masala recipe

2. later drain and directly chop the tomatoes in the grinder jar. add the cashews. if the tomatoes are hot, then let them become warm and then chop them. if you want you can peel the skin also.

cashews for mushroom butter masala recipe

3. without adding any water grind to a smooth paste.

paste for mushroom butter masala recipe

4. melt 2 to 3 tbsp butter in a pan.

butter for mushroom butter masala recipe

5. add the following spices – ½ tsp cumin seeds, 1 tej patta/indian bay leaf, ½ inch cinnamon, 2 green cardamoms, 2 cloves and 1 to 2 single strands of mace.

spices for mushroom butter masala recipe

6. saute till the spices are fragrant. then add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of the ginger-garlic goes away.

garlic for mushroom butter masala recipe

7. then add ⅓ cup finely chopped onions.

onions for mushroom butter masala recipe

8. stir very well and saute till they become translucent.

onions for mushroom butter masala recipe

9. add the sliced mushrooms.

mushrooms for mushroom butter masala recipe

10. begin to saute the mushrooms on a medium to high flame.

mushrooms for mushroom butter masala recipe

11. initially the mushrooms will leave a lot of water.

mushrooms for mushroom butter masala recipe

12. you will have to saute till the water keeps on getting reduced.

mushrooms for mushroom butter masala recipe

13. eventually all the water should get evaporated and the mushrooms should look glossy and shiny. there should be no water in the pan. a light browning of the mushrooms is also fine.

making for mushroom butter masala recipe

14. then add ⅛ tsp turmeric powder/haldi, ½ tsp coriander powder and ½ kashmiri red chili powder or deghi mirch.

spices for mushroom butter masala recipe

15. stir & mix the spice powders with the rest of the sauteed mushrooms and onions.

making mushroom butter masala recipe

16. add the ground tomato and cashew paste.

making mushroom butter masala recipe

17. mix and stir very well.

making mushroom butter masala recipe

18. saute this mixture on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces and you see fat releasing from the sides.

making mushroom butter masala recipe

19. then add 1 cup water.

water for mushroom butter masala recipe

20. stir very well.

making mushroom butter masala recipe

21. let the gravy simmer for 7 to 8 minutes on a low flame.

making mushroom butter masala recipe

22. season with salt.

salt for mushroom butter masala recipe

23. then add ¼ to ½ tsp sugar or as per taste. stir well.

sugar for mushroom butter masala recipe

24. then add 3 tbsp low fat cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed.

cream for mushroom butter masala recipe

25. stir very well and switch off the flame.

making mushroom butter masala recipe

26. lastly add ½ inch ginger, julienne (cut into thin strips).

making mushroom butter masala recipe

27. garnish with coriander leaves and serve mushroom butter masala with some naan, tandoori rotis, jeera rice, pudina paratha or chapatis.

mushroom butter masala




27 thoughts on “mushroom butter masala recipe, restaurant style mushroom makhani recipe”

  1. Just a clarity required like inspite of adding the tomato-cashew gravy in end can we saute it before separately and after that saute mushrooms separately and then mix both.
    As once we mix raw tomato-cashew gravy in sauteed mushrooms, have a feeling that tomato gravy does not releases oil on side feels like kacha reh gya.
    Another thing my mom suggested me bay leaf ,cinnamon and cloves,black cardamom garam hoti hai must not be used in summers and not even garam masala.
    Please clarify .

    Thanks
    Megha

    1. it does release oil. in this method both the mushrooms and the paste is getting sauteed together. the mushrooms also release water and so it looks like the tomato paste is not getting cooked. but it does. in the end both the mushrooms as well as the tomato paste gets sauteed. this spices are heaty, so you can skip them in any dish that you make during summers. i do add garam masala even in some dishes in summers. as i feel just a small amount is added like a pinch of 1/4th tsp. plus garam masala also helps in digestion of food, especially of beans and dals. the rest of the whole spices can be used as per discretion. but when i make pulaos even in summers i do add these wholes spices.

  2. this is so delicious and has become my go-to recipe. the cashews make it creamy but not heavy like so many other curries, and it has real depth of flavour. plus so fun to make. love the step by step instructions for people, like me, who don’t have much experience in cooking indian.

  3. hi dasanna, superb recipe as your usual ones are. What are paprika and Deghi mirch. What are they ? I don’t seem to get it in my hometown. Hurray to you for bringing such lovely tastes. Divine’s Grace be there always. DK

    1. paprika is ground red chili pepper (from the capsicum family) available in europe and usa. deghi mirch is a ground red chili powder having a bright red color. its easily available in india. thank you durga ji 🙂

  4. I made this for dinner tonight and it was extremely good!! Really had a nice butter gravy, just like butter chicken I’ve had in the past, though I now don’t eat any meat, poultry, or fish or dairy anymore. Thanks for the recipe! One clarification — there was some confusion about the onion for me. I see one medium onion, but then see 1/3 cup minced onion. Wasn’t sure if the 1/3 cup was from the medium onion, but never saw anything about using anything but the 1/3 cup.

    1. thank you babs. one medium onion, yields about 1/3 cup chopped onion. this is the indian size of onions and our medium sized onions will be smaller in comparison to the onions which are available in western countries. thats why i give the measure in cups as well as grams at times.

  5. A very good systematic way of explaining that even a learner can create wonders. Keep it up. My best wishes.

  6. Hello Dassana,
    I am a college going guy, and your page is really awesome and the one more interesting thing that makes the mouth watering is the kind of photography related with it. Even after being at campus it feels to cook after reading the recipes.

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