Mushroom Makhani 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 is similar to the Paneer butter masala 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 makhani gravy. Makhani 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 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 makhani gravy with rotis or naan or poori or plain paratha. It also goes well with rice dishes like jeera rice or biryani rice or steamed basmati rice.
How to make mushroom makhani
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 that 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.
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.
3. Without adding any water grind to a smooth paste.
4. Melt 2 to 3 tbsp butter in a pan.
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.
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.
7. Then add ⅓ cup finely chopped onions.
8. Stir very well and saute till they become translucent. Remember to stir the onions at intervals till it become translucent.
9. Add the sliced mushrooms.
10. Begin to saute the mushrooms on a medium to high flame.
11. Initially the mushrooms will leave a lot of water.
12. You will have to saute till the water keeps on getting reduced.
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.
14. Then add ⅛ tsp turmeric powder, ½ tsp coriander powder and ½ Kashmiri red chili powder or deghi mirch.
15. Stir & mix the spice powders with the rest of the sauteed mushrooms and onions.
16. Add the ground tomato and cashew paste.
17. Mix and stir very well.
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.
19. Then add 1 cup of water.
20. Stir very well.
21. Let the gravy simmer for 7 to 8 minutes on a low flame.
22. Season with salt as required.
23. Then add ¼ to ½ tsp sugar or as per taste. Stir well.
24. Then add 3 tbsp low fat cream, ¼ tsp garam masala powder and ½ tsp crushed kasuri methi (dry fenugreek leaves).
25. Stir very well and switch off the flame.
26. Lastly add ½ inch ginger, julienne (cut into thin strips).
27. Garnish with coriander leaves and Serve mushroom makhani with some naan, tandoori roti, cumin rice, biryani rice, mint paratha or chapatis.
It is best to serve this dish fresh. Once you reheat it then the taste and flavors won’t be same.
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Mushroom Makhani (Mushroom Butter Masala)
By Dassana Amit
Ingredients
for tomato-cashew paste
- 3 medium to large tomatoes, 250 grams tomatoes
- 15 to 17 cashews
other ingredients
- 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
- ⅛ teaspoon turmeric powder
- ½ teaspoon kashmiri red chili powder or deghi mirch
- ½ teaspoon coriander powder (ground coriander)
- 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
- salt as required
whole spices
- ½ teaspoon cumin seeds
- 1 tej patta (indian bay leaf)
- ½ inch cinnamon
- 2 green cardamoms
- 2 cloves
- 1 to 2 single strands of mace
Instructions
preparation
- 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 (200 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.
- 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.
- Without adding any water grind to a smooth paste.
making mushroom makhani
- Melt 3 tbsp butter in a pan.
- 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.
- 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.
- Then add 1/3 cup finely chopped onion. Stir very well and saute till they become translucent.
- Add the sliced mushrooms.
- Begin to saute the mushrooms on a medium to high flame.
- Initially the mushrooms will leave a lot of water. You will have to saute till the water keeps on getting reduced.
- 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.
- Then add ⅛ tsp turmeric powder, ½ tsp coriander powder and ½ kashmiri red chili powder or deghi mirch.
- Stir and mix the spice powders with the rest of the sauteed mushrooms and onions.
- Add the ground tomato and cashew paste. Mix and stir very well.
- Saute this mixture on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces.
- Then add 1 cup water. Stir very well.
- Let the gravy simmer for 7 to 8 minutes on a low flame.
- Season with salt as required. Then add ¼ to ½ tsp sugar or as per taste. Stir well.
- Then add 2 to 3 tbsp low fat cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed (dry fenugreek leaves).
- Stir very well and switch off the flame.
- Lastly add ½ inch ginger, julienne or cut into thin strips.
- Garnish with coriander leaves and Serve mushroom makhani with some naan, tandoori rotis or chapatis. It will also go well with cumin rice or biryani rice or steamed basmati rice.
- For best taste have this dish fresh and hot. Once you reheat it then you won't get the same taste and flavors.
Notes
Butter – oil or vegan butter
Cream – coconut cream
Red chili powder – paprika
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This is such an easy recipe and the taste is just amazing.
Plus advantage of making it at home is you can add as much mushrooms as you love 😀
Thank you for the feedback. Glad to know. Yes, when making homemade recipes, one can add as much of any veggie or mushroom that one likes.
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
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.
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.
Thanks Dunya for sharing this positive feedback. Glad to know that you liked the recipe.
Very good
Awesome awesome awesome is so easy to follow the instructions & delicious also.. Tq
thank vjgopal for this positive feedback on the mushroom butter masala recipe.