mushroom butter masala recipe | mushroom makhani recipe

10/10/15 11:45 AM

mushroom butter masala or mushroom makhni recipe

AUTHOR: dassana
RECIPE TYPE: main, side
CUISINE: north indian, punjabi
PREP TIME: 20 mins
COOK TIME: 20 mins
TOTAL TIME: 40 mins
SERVES: 3-4
mushroom butter masala - mushrooms in a creamy and mildly spiced makhani gravy.

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 cup finely chopped onion
1 tsp ginger garlic paste or 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
tsp turmeric powder/haldi
tsp kashmiri red chili powder or deghi mirch
tsp coriander powder/dhania powder
1 cup water
tsp garam masala powder
tsp dry fenugreek leaves/kasuri methi
2 to 3 tbsp low fat cream or 2 tbsp whipping cream
to tsp sugar or add as per taste
inch ginger, julienne
1 to 2 tbsp chopped coriander leaves for garnish
salt as required
whole spices:
tsp cumin seeds/jeera
1 tej patta/indian bay leaf
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 - tsp cumin seeds, 1 tej patta/indian bay leaf, inch cinnamon, 2 green cardamoms,
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mushroom butter masala recipe | mushroom makhani recipe

10/10/15 11:45 AM

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 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 tsp turmeric powder/haldi, tsp coriander powder and 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 to tsp sugar or as per taste. stir well.
14. then add 2 to 3 tbsp low fat cream, tsp garam masala powder and tsp kasuri methi, crushed.
15. stir very well and switch off the flame.
16. lastly add 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
Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/mushroom-butter-masala-recipe/

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