Mushroom Makhani (Mushroom Butter Masala)


Mushroom Makhani, or Mushroom Butter Masala, is a buttery dish of chunky mushrooms and inexperienced bell peppers in a superbly spiced, velvet-textured makhani curry. Serve it with roti, vegan naan, paratha or basmati rice for a scrumptious Indian meal.

Mushroom makhani in bowl with cilantro garnish.

It was in 2009 that I first created — and shared with you on this weblog — a recipe for a makhani dish made with mushrooms as an alternative of meat or paneer. I might already created vegan variations of well-liked Indian restaurant makhani recipes like butter hen and paneer makhani (this vegan butter hen and tofu makhani) however I used to be desperate to experiment with mushrooms as a result of they appeared an ideal match with the signature orange makhani gravy, particularly for individuals who had been making an attempt to keep away from soy.

The mushroom makhani was simply as superb as I had imagined, and a scrumptious new dish was born. Extra, it tasted manner higher than any makhani you possibly can purchase at a restaurant, and it was simple.

I needed to tug that recipe again to the entrance for these of you who, like me, love mushrooms and the superb qualities they carry to any meals they’re added to: superb taste and umami, tons of texture, and a incredible dietary profile. I’ve up to date this recipe with new images and textual content and added a recipe card as a result of the recipe was so outdated, it truly did not have one! The recipe itself, nevertheless, is so good I’ve left it largely untouched apart from some small tweaks to the tactic. I hope you’ll like it!

Desk of Contents

Why you’ll love this recipe

  • Massive on taste. Everybody loves makhani dishes as a result of they’re creamy, buttery and extremely fragrant, due to the spices and kasoori methi (dried fenugreek leaves). You do not have to overlook any of that on this dairy-free, meatless and straightforward mushroom makhani recipe. Strive it and you will agree it is an enchancment over any makhani with animal merchandise in it.
  • Straightforward. That is a straightforward recipe to tug collectively and all you’ll need is below 45 minutes to prep and prepare dinner it, making it good even for a weeknight dinner.
  • Versatile. You’ll be able to serve this mushroom makhani to company or for a particular or simply on a regular basis however scrumptious household dinner. Everybody is certain to like it, and if in case you have youngsters who hate mushrooms, who is aware of, possibly they may develop to like them.
  • Vegan, soy-free, gluten-free and may be nut-free. See elements checklist under for find out how to make this recipe nut-free.

Substances

  • Curry base: onions, tomatoes and ginger garlic paste. You should utilize canned tomato puree, if that is what you could have. Use 1 cup to switch two massive tomatoes. If you do not have ginger garlic paste, add 3-4 garlic cloves and a 1-inch piece of ginger to the blender.
  • Vegan butter. This provides a buttery taste. You can even use any neutral-flavored oil, together with avocado oil, grapes seed oil, refined coconut oil or sunflower oil.
  • Spices: floor coriander, floor cumin, paprika or cayenne (or each) and garam masala powder.
  • Herbs: kasuri methi (dried fenugreek leaves) and recent cilantro (coriander leaves) for garnish.
  • Sugar. Only a tiny bit, to steadiness out the flavors within the mushroom makhani.
  • Uncooked cashews. These are for a vegan cream. You can even use pistachios. If nut-free, use pumpkin seeds. I do know a number of folks love including coconut milk as an alternative of nut cream however please do not try this in a makhani as a result of you’ll change the flavour considerably. It would nonetheless style good, but it surely will not be a makhani.
Mushroom makhani in bowl with spoon on the side and cilantro garnish.

Useful suggestions

  • Lower the mushrooms and bell peppers in massive chunks. Halve or quarter the mushrooms relying on their dimension, and minimize bell peppers in 1-inch cubes.
  • Cease cooking when the veggies nonetheless have a chunk to them. This provides loads of great texture and mushrooms and bell peppers style manner higher when they don’t seem to be overcooked.
  • Be sure that the sauce is completely cooked earlier than including the veggies. See photograph above — specks of oil ought to float to the highest of the sauce to point it’s executed. This ensures there isn’t any uncooked odor or style.
  • There’s only a tiny little bit of sugar on this recipe but it surely, together with the kasuri methi and spices, provides advanced notes into this mushroom makhani recipe. Do not skip it. You’ll be able to substitute it with maple syrup.

Serving recommendations

Storage directions

  • Refrigerate: Refrigerate the mushroom butter masala in an hermetic container for as much as 4 days.
  • Freeze: Freeze curry in a freezer-safe container for as much as 4 months.
  • Reheat: Thaw and reheat in a pan on the stovetop. Or use a microwave-safe container to warmth within the microwave. Add water if needed and test for salt.

Extra Indian-style mushroom recipes

Love this mushroom makhani recipe? Take a look at extra curry recipes on Holy Cow Vegan!

Mushroom butter masala or mushroom makhani in bowl with cilantro garnish.
Mushroom makhani or mushroom butter masala in bowl with cilantro garnish.

Mushroom Makhani (Mushroom Butter Masala)

Mushroom Makhani, or Mushroom Butter Masala, is a buttery dish of chunky mushrooms and inexperienced bell peppers in a superbly spiced, velvet-textured makhani curry. Serve it with roti, vegan naan or basmati rice for a scrumptious Indian meal.

Print Recipe Pin Recipe Evaluation Recipe

Course: Predominant Course/Curry

Delicacies: Indian

Food plan: Gluten Free, Vegan, Vegetarian

Servings: 6 servings

Energy: 80kcal

Writer: Vaishali · Holy Cow Vegan

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Directions

  • Place tomatoes, onions and ginger garlic paste in blender. Mix right into a easy paste.

  • Warmth oil in a wok or skillet. Add the blended tomato onion sauce and blend.

  • Add paprika/cayenne, floor coriander, floor cumin and kasuri methi to the wok. Stir them in together with ½ cup water and salt to style. Deliver to a boil, flip warmth to low, cowl and prepare dinner for 10-Quarter-hour. When the sauce is cooked, it is best to see the oil separate and float to the highest.

  • Add mushrooms and bell peppers to the sauce. Stir them in and proceed to prepare dinner 5-10 minutes or till the veggies are as tender as you need them to be. I prefer to cease when they’re barely tender however nonetheless have a great chunk. You’ll be able to prepare dinner them longer, if that is your desire.

  • Stir in garam masala and sugar.

  • Mix cashews with ½ cup water. Stir the cashew cream into the sauce. The cream will probably be a bit skinny, however that is okay, it can thicken up because it heats.

  • Let the curry come again to a boil. Test salt and add extra if wanted. Flip off warmth. Garnish with cilantro earlier than serving.

Recipe notes

Useful suggestions
  • Lower the mushrooms and bell peppers in massive chunks. Halve or quarter the mushrooms relying on their dimension, and minimize bell peppers in 1-inch cubes.
  • Cease cooking when the veggies nonetheless have a chunk to them. This provides loads of great texture and mushrooms and bell peppers style manner higher when they don’t seem to be overcooked.
  • Be sure that the sauce is completely cooked earlier than including the veggies. See photograph above — specks of oil ought to float to the highest of the sauce to point it’s executed.
  • There’s only a tiny little bit of sugar on this recipe but it surely, together with the kasuri methi and spices, provides advanced notes into this mushroom makhani recipe. Do not skip it. You’ll be able to substitute it with maple syrup.
Serving recommendations Storage directions
  • Refrigerate: Refrigerate the mushroom butter masala in an hermetic container for as much as 4 days.
  • Freeze: Freeze curry in a freezer-safe container for as much as 4 months.
  • Reheat: Thaw and reheat in a pan on the stovetop. Or use a microwave-safe container to warmth within the microwave. Add water if needed and test for salt.

Vitamin

Energy: 80kcal | Carbohydrates: 10g | Protein: 3g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.3g | Potassium: 455mg | Fiber: 3g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 42mg | Calcium: 32mg | Iron: 1mg

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