MA Cuisine: Mushroom Butter Masala Recipe | Mushroom Makhani Recipe

Mushroom butter masala recipe with step by step photos – one of the much loved makhani or butter masala gravy dish made with mushrooms.

This restaurant style gravy recipe is similar to the paneer butter masala recipe 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 makhni gravy. makhni 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 gravy 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 butter masala with rotis or naan. also goes well with jeera rice or biryani rice.

mushroom butter masala recipe below:

PREP TIME: 20 mins
COOK TIME: 20 mins
TOTAL TIME: 40 mins
Mushroom butter masala – mushrooms in a creamy and mildly spiced makhani gravy.
AUTHOR: dassana
RECIPE TYPE: main, side
CUISINE: north indian, punjabi
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for tomato-cashew paste:
  • 3 medium to large tomatoes, 250 grams
  • 15 to 17 cashews/kaju
other ingredients:
  • 200 to 250 grams mushrooms
  • 1 medium onion or ⅓ cup finely chopped onion
  • 1 tsp ginger garlic paste or ½ inch ginger + 2 to 3 garlic cloves crushed to a
  • paste in mortar-pestle
  • 2 to 3 tbsp butter or 1 to 2 tbsp butter + 1 tbsp oil
  • ⅛ tsp turmeric powder/haldi
  • ½ tsp kashmiri red chili powder or deghi mirch
  • ½ tsp coriander powder/dhania powder
  • 1 cup water
  • ¼ tsp garam masala powder
  • ½ tsp dry fenugreek leaves/kasuri methi
  • 2 to 3 tbsp low fat cream or 2 tbsp whipping cream
  • ¼ to ½ tsp sugar or add as per taste
  • ½ inch ginger, julienne
  • 1 to 2 tbsp chopped coriander leaves for garnish
  • salt as required
whole spices:
  • ½ tsp cumin seeds/jeera
  • 1 tej patta/indian bay leaf
  • ½ inch cinnamon/dal chini
  • 2 green cardamoms/chotti elaichi
  • 2 cloves/lavang
  • 1 to 2 single strands of mace/javitri
INSTRUCTIONS
prepping:
  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 (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.
  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.
preparing the gravy:
  1. melt 3 tbsp butter in a pan.
  2. 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.
  3. 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.
  4. then add ⅓ cup finely chopped onion. stir very well and saute till they become translucent.
  5. add the sliced mushrooms.
  6. begin to saute the mushrooms on a medium to high flame.
  7. 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.
  8. then add ⅛ 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.
  9. add the ground tomato and cashew paste. mix and stir very well.
  10. saute this mixture on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces.
  11. then add 1 cup water. stir very well.
  12. let the gravy simmer for 7 to 8 minutes on a low flame.
  13. season with salt. then add ¼ to ½ tsp sugar or as per taste. stir well.
  14. then add 2 to 3 tbsp low fat cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed.
  15. stir very well and switch off the flame.
  16. lastly add ½ inch ginger, julienne or cut into thin strips.
  17. 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

step by step mushroom butter masala recipe:

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 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.

mushroom-butter-masala01

 

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.

mushroom-butter-masala02

 

3. without adding any water grind to a smooth paste.

mushroom-butter-masala03

 

4. melt 2 to 3 tbsp butter in a pan.

mushroom-butter-masala04

 

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.

mushroom-butter-masala05

 

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.

mushroom-butter-masala06

 

7. then add ⅓ cup finely chopped onions.

mushroom-butter-masala07

 

8. stir very well and saute till they become translucent.

mushroom-butter-masala08

 

9. add the sliced mushrooms.

mushroom-butter-masala09

 

10. begin to saute the mushrooms on a medium to high flame.

mushroom-butter-masala10

 

11. initially the mushrooms will leave a lot of water.

mushroom-butter-masala11

 

12. you will have to saute till the water keeps on getting reduced.

mushroom-butter-masala13

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.

mushroom-butter-masala13

14. then add ⅛ tsp turmeric powder/haldi, ½ tsp coriander powder and ½ kashmiri red chili powder or deghi mirch.

mushroom-butter-masala14

15. stir & mix the spice powders with the rest of the sauteed mushrooms and onions.

mushroom-butter-masala15

 

16. add the ground tomato and cashew paste.

mushroom-butter-masala16

 

16. add the ground tomato and cashew paste.

mushroom-butter-masala19

 

17. mix and stir very well.

mushroom-butter-masala20

 

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.

mushroom-butter-masala21

 

19. then add 1 cup water.

mushroom-butter-masala22

 

20. stir very well.

mushroom-butter-masala23

 

21. let the gravy simmer for 7 to 8 minutes on a low flame.

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22. season with salt.

mushroom-butter-masala25

 

23. then add ¼ to ½ tsp sugar or as per taste. stir well.

mushroom-butter-masala26

 

24. then add 3 tbsp low fat cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed.

mushroom-butter-masala27

 

25. stir very well and switch off the flame.

mushroom-butter-masala28

 

26. lastly add ½ inch ginger, julienne (cut into thin strips).

mushroom-butter-masala29

 

27. garnish with coriander leaves and serve mushroom butter masala with some naan,tandoori rotis or chapatis.

mushroom-butter-masala

 

Source: vegrecipesindia

 

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