Creamy Mushroom Butter Masala or Mushroom Makhani is a tasty and healthy gravy recipe. This recipe is a creamy and thick masala recipe. So, the ingredients used in this recipe are fresh mushroom, fresh cream, cashew nuts, butter, onion, ginger, garlic, cloves, cinnamon, cardamom, bay leaf, cumin seeds, tomato, kasuri methi, red chili powder, coriander powder, garam masala powder, turmeric powder, salt to taste, water as required.
Best Combo:
Mushroom butter masala + Roti or Paratha.
Butter Masala + Jeera rice or Coconut rice or Ghee rice.
Tags: Mushroom Butter Masala, Mushroom Makhani, Makhani, Butter Masala, Mushroom masala, Makhani, How to make butter masala, how to make mushroom butter masala.
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How to make Mushroom Butter Masala or Mushroom Makhani:
Creamy Mushroom Butter Masala or Mushroom Makhani.
Creamy Mushroom Butter Masala or Mushroom Makhani is rich and delicious gravy mushroom recipe. It goes well with roti, jeera rice, ghee rice, coconut rice.
- Pan
- Mixer jar
For Grinding
- 4 Medium Tomatoes
- 10 Cashew nuts
For making Gravy or Masala
- 3 tbsp Butter
- ½ tsp Cumin seeds or jeera
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 Cardamom pods
- 3 Cloves
- 1 tsp Ginger garlic paste
- 2 Chopped Onions
- 200 grms Fresh Mushroom
- ⅛ tsp Turmeric powder
- ½ tsp Coriander powder
- ½ tsp Kashmiri red chili powder
- ½ tsp Red chili powder
- ½ tsp Sugar
- 2 tbsp Fresh cream
- ½ tsp Garam masala
- 1 tsp Kasuri Methi
- 1 tbsp Freshly chopped coriander leaves
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Firstly take a hot water or in boiling water in a bowl and add in 4 medium tomatoes, 15 to 17 cashew nuts. Allow it to rest for 15 to 20 minutes.
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And then remove the skin of the tomatoes. Later chop them and ground tomatoes and cashew nuts into a smooth paste.
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Now heat a pan and add in 2 to 3 tbsp of butter, cumin seeds, bay leaf, cardamom, cinnamon stick, cloves.
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And then add in ginger garlic paste. Fry till the raw smell goes.
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Then add in finely chopped onions and saute till they become transparent.
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And then add in cleaned and sliced mushrooms. Fry mushrooms on low flame till the water evaporates. There should not be no water in the pan.
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Then add in turmeric powder, coriander powder, red chili powder and kashmiri chili powder. Give a mix, so that the spice powders are combined well.
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Later add in grounded tomato cashew nut paste. Mix and stir very well. Saute this mixture on low flame till it thickens and reduces or oil releasing from the sides of the pan.
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Then add in a cup of water. Stir very well. Let the gravy cook for another 8 minutes on a low flame.
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And then add in salt to taste, sugar as per your taste and garam masala. Stir well.
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Then add in 2 tbsp of fresh cream and cushed kasuri methi. Give a quick mix and switch off the flame.
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Finally garnish it with freshly chopped coriander leaves and serve hot with roti or jeera rice of your choice.
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