Mushroom Makhani is a rich gravy made with mushrooms cooked in a tomato and onion based sauce with butter, spices and cream which gives smooth creamy texture. It has mild spicy taste with little sweetness and rich flavour and it goes well with many dishes.. The gravy is creamy and rich which makes it loveable by all.
This is a good side dish for roti, chapati or even rice like pulao and jeera rice. It is simple to make at home and does not take too much effort. You can make this restaurant style masala at home and it gives a change from regular curries. It also looks good when served for guests.
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About Mushroom Makhani
Mushroom Makhani is inspired from butter masala style gravies which are very popular in North Indian cooking. It is made using tomato based gravy along with butter and cream which gives rich taste. Mushrooms make it a good vegetarian option, It is easily made with simple ingredients and does not take much time to prepare at home. It is a good option when you want something rich but easy.
This recipe has smooth and creamy texture and soft mushrooms in every bite and it feels good to eat. It is filling and goes well with roti or rice. The gravy is little thick and it coats the mushrooms well. It has a mild sweet and spicy taste and it is balanced with cream and spices. The butter and cream together gives a rich mouth feel and good taste.
You can try variations in this recipe and you can change based on your liking. You can make it spicy by adding more chilli powder or keep it mild and also add paneer along with mushrooms or reduce cream for lighter version. It is flexible and easy to change.
I make this gravy for special lunch or dinner at home and it is good for serving guests also. It pairs well with soft roti or even plain rice and taste very good. It feels like restaurant style dish but made in a simple way at home.
Mushroom Makhani Ingredients
- Mushrooms - Used fresh mushrooms for soft texture and it absorbs the gravy well.
- Butter - Used butter for richness and classic makhani flavour, you can reduce quantity if you want lighter taste.
- Oil - Oil is added along with butter so it does not burn quickly while cooking. You can use any cooking oil you have.
- Shahi jeera - Shahi jeera is used for tempering and it gives a mild aroma and flavour. It adds a small depth to the dish.
- Ginger garlic paste - Ginger garlic paste adds strong flavour and base taste to the gravy. It also helps remove raw smell from masala.
- Onion - Onion is used as base and it gives slight sweetness when cooked and blend well with tomato gravy.
- Kashmiri chilli powder - Adds bright colour, mild spice to the curry and also makes the gravy look rich.
- Garam masala powder - Garam masala adds to spice flavour to the curry and it gives strong aroma. It enhances the overall taste.
- Fresh cream - Fresh cream is added for creamy texture and rich taste in the gravy. You can reduce if you want less richness and make it light.
- Kasoori methi - Kasoori methi is added for aroma and typical butter masala flavour. It give a slight bitter taste and balance the dish.
- Coriander leaves - Coriander leaves are used for garnish and it gives fresh flavour at end. It also add little colour.
- Salt - Salt is added for taste so adjust based on your need and taste. Add little and check before adding more.
- Tomatoes - Used tomatoes for grinding and it forms the base of gravy. It gives tangy taste and thickness to the curry.
- Cashews - Cashews are grind along with tomatoes and it gives creamy texture. It also add slight sweetness to the gravy.
Similar Recipes
How to make Mushroom Makhani Step by Step
1.Take chopped tomatoes along with cashews in a mixer jar and grind it to a smooth puree. Set aside. Heat butter in a pan.
2.Add jeera let it crackle then add onion.
3.Add salt and ginger garlic paste, saute for a minute.
4.Then add tomato puree, cook until raw smell leaves. Cook at least for 5-7 minutes in low flame. Keep stirring in between.
5.Now add kashmiri chilli powder and garam masala powder. Cook for few minutes then add cleaned mushroom.
6.Mix well and cook for few minutes until mushroom leave water. Sprinkle little more water and cook.
7.Add fresh cream and mix well.
8.Cook until oil starts to float on top finally add crushed kasoori methi and coriander leaves and switch off.
Serve hot with jeera rice or chapathi.
Expert Tips
- Cooking - I cook the tomato and cashew puree well until raw smell leaves.
- Using mushrooms - I add mushrooms after masala cooks well. I do not overcook as mushrooms may turn too soft.
- Adding cream - I add cream at last and mix gently. I do not boil too much after adding cream.
- Adjusting consistency - I added little water if gravy becomes too thick. It should be smooth and slightly thick.
- Final flavour - I crush kasoori methi and add at end. It gives a good aroma to the curry.
Serving and Storage
Serve this with roti, chapathi or naan. This goes well with jeera rice or pulao also. Store leftover in refrigerator and use within one day. While reheating add little water and heat again slowly.
FAQS
1.Can I skip cashews?
Yes you can skip cashews but gravy will be less creamy. You can add little cream instead.
2.Can I use milk?
Yes you can use milk but it will be less rich. Cream gives better texture.
3.Why mushrooms release water?
Mushrooms naturally release water while cooking. It is normal so cook until it reduces.
4.Can I make it spicy?
Yes you can increase chilli powder or pepper.
5.Can I make this ahead?
Yes you can prepare earlier and reheat.
If you have any more questions about this Mushroom Makhani Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Mushroom Makhani Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mushroom Makhani Recipe | Mushroom Butter Masala Recipe
Ingredients
- 200 gms sliced mushrooms ~roughly 2 cups
- 1.5 tablespoon butter
- 1 teaspoon oil
- ½ teaspoon shahi jeera
- 1 heaped teaspoon ginger garlic paste
- 1 medium sized onion chopped finely
- 2 teaspoon kashmiri chilli powder
- 1 teaspoon garam masala powder
- ¼ cup fresh cream
- a pinch kasoori methi
- coriander leaves chopped - just to garnish
- salt to taste
To grind:
- 2 medium sized tomatoes chopped roughly
- 5 nos cashews
Instructions
- Take chopped tomatoes along with cashews in a mixer jar and grind it to a smooth puree. Set aside.
- Heat butter in a pan.
- Add jeera let it crackle then add onion.
- Add salt and ginger garlic paste, saute for a minute.
- Then add tomato puree, cook until raw smell leaves.
- Cook at least for 5-7 mins in low flame. Keep stirring in between.
- Now add kashmiri chilli powder and garam masala powder. Cook for few mins then add cleaned mushroom.
- Mix well and cook for few mins until mushroom leave water. Sprinkle little more water and cook.
- Add fresh cream and mix well.
- Cook until oil starts to float on top finally add crushed kasoori methi and coriander leaves and switch off.
- Garnish with more coriander leaves while serving. Enjoy Mushroom Butter Masala!
Notes
- Cooking - I cook the tomato and cashew puree well until raw smell leaves.
- Using mushrooms - I add mushrooms after masala cooks well. I do not overcook as mushrooms may turn too soft.
- Adding cream - I add cream at last and mix gently. I do not boil too much after adding cream.
- Adjusting consistency - I added little water if gravy becomes too thick. It should be smooth and slightly thick.
- Final flavour - I crush kasoori methi and add at end. It gives a good aroma to the curry.
Sucheta
I tried this several time and it just turns up to be fantastic. Quick and easy recepie.
Himanshu
Looks wonderful, I will try for dinner tonight. Do you have a email list, which I can be added on to and do you have a twitter handle that I can follow you on?