Mushroom Makhani | Mushroom Butter Masala

Mushroom Makhani is a creamy, delicious gravy made by cooking mushroom in a tomato & onion based saucy mix along with fresh cream & spices. Mushroom Makhani is a great choice of side dish for roti, chapathi and rice meal like pulao, jeera rice, etc.

Mushroom Makhani is a delicious creamy rich gravy. I make PB masala often for mittu so adapted this recipe from it and this is the first time I am making with mushrooms.This mushroom butter masala was so much loved by hubby.I served it with rotis and jeera pulao.

This is a rich and creamy gravy that is not too spicy so kids will love it for sure.Creamy yummy mushroom masala what not to love?! 🙂

More similar recipes :

Paneer tikka masala
Paneer Jalfrezi
Dum Aloo

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Mushroom Makhani | Mushroom Butter Masala

Mushroom Makhani is a creamy, delicious gravy made by cooking mushroom in a tomato & onion based saucy mix along with fresh cream & spices. Mushroom Makhani is a great choice of side dish for roti, chapathi and rice meal like pulao, jeera rice, etc.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 200 gms sliced mushrooms ~roughly 2 cups
• 1.5 tablespoon butter
• 1 teaspoon oil
• 1/2 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
• 1/4 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!

Nutrition Facts

Mushroom Makhani | Mushroom Butter Masala

Amount Per Serving (100 g)

Calories 310 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 13g81%

Trans Fat 0.4g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 56mg19%

Sodium 122mg5%

Potassium 783mg22%

Carbohydrates 17g6%

Fiber 5g21%

Sugar 9g10%

Protein 7g14%

Vitamin A 2321IU46%

Vitamin C 23mg28%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Mushroom Makhani Recipe 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 atleast for 5-7mins in low flame.Keep stirring in between.
   
5. Now add kashmiri chilli powder and garam masala powder.Cook for few mins then add cleaned mushroom.
   
6. Mix well and cook for few mins 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.

Hot creamy mushroom butter masala ready to be served.