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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📖 Recipe Card
Mushroom Makhani | Mushroom Butter Masala
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!
Mushroom Makhani Recipe Step by Step
- 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 atleast for 5-7mins 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.
Serve hot with jeera rice or chapathi.
Hot creamy mushroom butter masala ready to be served.
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?