Mushroom Butter Masala or Mushroom Makhani

Mushroom butter masala or mushroom makhani is a delicious vegetarian main dish that comprises of a creamy buttery gravy with fresh mushrooms and bell peppers.

It’s difficult to find fresh mushrooms, so when I managed to get hold of some, I wanted to do something really indulgent, and then I thought of making mushroom butter masala or mushroom makhani. It’s a dish that I have seen in Indian restaurants, similar to chicken makhani or butter chicken, but just vegetarian.

The first step is to make the gravy. Spices, tomatoes, cream and butter make it rich and decadent. It’s blitzed up in a blender, food processor, magic bullet, whatever you have to make sure it is smooth with no lumps. The second step is to saute the mushrooms till they are browned and their moisture has evaporated. Add half a capsicum for a bit of crunch and texture. Mix the mushrooms in the sauce, and just garnish with coriander and green chilies. Restaurant style mushroom makhani is ready to eat with steamed rice or garma garam naan.

For those that may not like mushrooms, I have a decadent recipe for chicken makhani coming up soon.

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Mushroom Butter Masala or Mushroom Makhani

Mushroom butter masala or mushroom makhani is a delicious vegetarian main dish that comprises of a creamy buttery gravy with fresh mushrooms and bell peppers.

Course Dinner, Main Course

Cuisine Indian, Vegetarian

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 people

Calories 951kcal

Ingredients

For the mushrooms

• 1 tablespoon butter
• 250 grams mushrooms sliced
• 1 small bell pepper/capsicum chopped
• Salt to taste

For the makhani gravy

• 2 tablespoon oil
• 4 cloves garlic sliced
• 1 piece of ginger sliced
• 1 onion chopped
• 2 green chillies chopped
• 1 – 1 ½ teaspoon red chilli powder
• ¼ teaspoon turmeric
• Salt to taste
• ¾ can 28 oz crushed tomatoes
• 2 - 3 tablespoon cream
• 2 tablespoon butter
• Coriander leaves for garnish

Instructions

For the mushrooms

• In small frying pan, heat butter and let it melt.
• Once the butter melts, add the mushrooms and saute till the mushrooms are light brown. Season with salt, add the bell pepper/capsicum and saute for another minute or so. Turn off heat and set aside.

• Heat oil in a wok or large frying pan (with deep sides). Saute ginger and garlic till light brown, and then add the onions.
• Once the onions are light golden, add green chilies followed by spices (red chili powder, turmeric and salt).
• Saute for a minute and then add the crushed tomatoes, along with about ½ cup of water. Cook for about 5 minutes till the oil starts releasing from the edges.
• Pour the tomato mixture into a blender and puree till smooth.
• Pour the tomato puree back into the pan, and bring it to a low simmer. Add the cream and butter.
• Once the butter is melted, add chopped capsicums and sliced mushrooms. Allow to cook for about 2 minutes, and then turn off the heat.
• Garnish with coriander leaves and cream or butter. Serve with steamed rice or naan.

Notes

1. Bell pepper/capsicum can be skipped from this recipe, but then the quantity of mushrooms should be increased.
2. Instead of capsicum/bell pepper other vegetables like peas can be substituted in this dish.