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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Servings: 4 people
Calories: 951kcal
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.
- Bell pepper/capsicum can be skipped from this recipe, but then the quantity of mushrooms should be increased.
- Instead of capsicum/bell pepper other vegetables like peas can be substituted in this dish.
Calories: 951kcal