mushroom butter masala recipe, mushroom makhani recipe
Print Recipe
4.91 from 10 votes

mushroom butter masala

mushroom butter masala - mushrooms in a creamy and mildly spiced makhani gravy.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: main course, side dish
Cuisine: north indian, punjabi
Servings: 3 to 4
Author: Dassana Amit

Ingredients

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)

Instructions

preparation for mushroom butter masala

  • 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 butter masala

  • 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 1/8 tsp turmeric powder/haldi, 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 mushroom butter masala gravy simmer for 7 to 8 minutes on a low flame.
  • season with salt. 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.
  • 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 butter masala with some naan, tandoori rotis or chapatis.

Notes

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