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Mushroom Butter Masala

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Mushroom butter masala is a rich and creamy side dish which can be paired with any type of Indian bread as well as pulao and fried rice. Mushroom butter masala is also known as Mushroom Makhani. This is a restaurant style recipe which quite similar to Paneer butter masala.

I know Paneer Butter Masala must be a frequent affair at your kitchen or in your meal in restaurant. However, have you ever tasted this creamy rich mushroom butter masala? If not then you should definitely try this restaurant style mushroom butter masala at your kitchen.

Some people always complaint that whenever they cook mushroom it turns soggy. Here is the way how to sauté mushroom so they don't turn soggy.  Water content in mushroom is high so when you start cooking it releases lot of water and if you are cooking under low flame it definitely turns soggy. First of all before cooking mushroom, I take time to clean and wash them with care as they are very delicate. I allow to drain the water properly and later wipe gently the mushrooms with kitchen towel. Then I slice them. When I sauté the mushrooms, I do it under high flame so at this time mushroom releases water and evaporates immediately and this is the reason they turn soggy anymore. While sautéing normally we add a bit salt but I would say add salt almost at the end of the process of sautéing.

Many people avoid eating butter masala gravies as it is pretty rich in calories as we are adding butter, fresh cream, etc. We can reduce the calories little bit by cutting down the fresh cream and adding low fat milk instead.  This will not have much affect on the taste part of the gravy.

One more trick is always add kasoori methi after crushing them between your palms which gives the aroma to the gravy. Sprinkling kasoori methi on top will not give the share of flavour and aroma when you crush them and add it.

I have learnt these tricks by trial and error methods in my own kitchen and sharing with all my lovely readers so that you can prepare and enjoy a delicious dish like mushroom butter masala or mushroom makhana.

Preparation time:10 minutes
Cooking time: 30 minutes
Serving: 2

Mushroom Butter Masala 

Button Mushroom - 200 gm, sliced longitudinally
Tomato - 3 medium size
Onion Paste - 2 to 3 tablespoon
Kasoori Methi/ Dry Fenugreek Leaves - 1 tablespoon
Fresh Cream - 1/2 cup + 1 to 2 teaspoon for garnishing
Ginger Paste - 11/2 teaspoon
Cashew Nuts -  7 to 8
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Salt to taste
Sugar to taste
Cumin Powder - 1/2 teaspoon
Kashmiri Red Chilli Powder - 1 teaspoon
Butter - 2 tablespoon 
Garam Masala Powder - 1/4 teaspoon
Cinnamon Stick - 1 inch
Refined Oil - 4 tablespoon


1. Heat 2 tablespoon oil in a pan and sauté the sliced mushrooms with little bit of salt and keep aside. 

2. Soak the cashews for 10 minutes in warm water and make a smooth paste. 

3. In a blender take tomatoes and  make a smooth paste. 

4. Heat butter (1 tablespoon) and refined oil in a pan  and add cinnamon stick. 
5. Once the oil becomes aromatic, add onion paste and sauté until it is cooked well.

6. Next add ginger paste and mix well. 

7. Later add turmeric power, red chilli powder, cumin powder and coriander powder. Mix them well.

8. Now add tomato paste and cook until the raw smell is gone completely.  

9. Add cashew paste and kasoori methi leaves and mix again. 

10. Once the butter starts separating add fresh cream,  salt and sugar to taste and garam masala powder.

11. After mixing the masala, add water (1/4 to 1/2 cup) and allow to boil the gravy. In the mean time add fried mushroom slice. 

12. Lower the flame and give a standing time for 5 minutes and finally serve with some fresh cream on top and crushed kasoori methi leaves for garnishing.

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