Mushroom butter masala recipe | Mushroom makhani recipe

Mushroom butter masala recipe, Mushroom makhani restaurant style recipe.

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 butter masala recipe

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Mushroom butter masala recipe a restaurant style rich and creamy  gravy.

Course: Side Dish

Cuisine: Indian

Servings: 2

Author: Sharmilee J

Ingredients

• 200 gms sliced mushrooms (roughly 2 cups)
• 1.5 tbsp butter
• 1 tsp oil
• 1/2 tsp shahi jeera
• 1 heaped tsp ginger garlic paste
• 1 medium sized onion chopped finely
• 2 tsp kashmiri chilli powder
• 1 tsp 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

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.Garnish with more coriander leaves while serving.
   

How to make mushroom butter masala recipe:

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.