Mushroom Makhni by Ashish Biswas



Mushroom Makhni / Butter Mushroom


  • 250 grams Mushroom
  • Tomato 200 grams & Cashew 15-20
  • Onion 1 Large & Ginger Garlic Paste (½ Inch Ginger & 2-3 Garlic Cloves)
  • Butter 2-3 table spoon & Oil 1 tbsp
  • Spice Powder – Turmeric ½ tsp, Coriander ½ tsp, Garam Masala ¼ tsp, Red Chilli ½ tsp
  • Whole Spices – Jeera (cumin seeds) ½ tsp, Tej Patta (bay leaf) 1-2, Dal Chini (cinnamon) ½ inch, Choti Elaichi (Green Cardamoms) 2-3, Lavang (cloves) 2-3
  • Garnish – Dry fenugreek leaves (methi) ½ tsp, Cream 2-3 tbsp, Chopped coriander Leaves
  • Salt & Water


Step 1:

  1. Boil enough water in a pan. Take the water in a bowl, add tomatoes & cashews. Cover and keep aside for 20 minutes.
  2. Rinse and then peel tomatoes and grind it to a smooth paste along with Cashews without adding any water.


Step 2:

  1. Melt butter in a pan and add all whole spices. Saute till the spices are fragrant.
  2. Add ginger-garlic paste and stir till the raw aroma of the ginger-garlic goes away.
  3. Add finely chopped onion and saute till they become translucent.
  4. Add sliced mushrooms. Initially mushrooms will leave a lot of water. Continue to saute till the water keeps on getting reduced. Eventually all the water should get evaporated and the mushrooms should look glossy and shiny.
  5. Add turmeric powder, coriander powder and chili powder. Stir and mix the spice powders with mushrooms and onions.
  6. Add the ground tomato and cashew paste. Mix and stir well on a low to medium flame, for 7 to 8 minutes or till it thickens and reduces.
  7. Add 1 cup water. Stir it for 7 to 8 minutes on a low flame. Then season with Salt. (Sugar ½ tsp can be added if you want little sweet gravy).
  8. Add Garam Masala, Crushed kasuri methi, and Cream. Stir well and switch off the flame.
  9. Garnish with coriander leaves and serve mushroom butter masala with some naan, tandoori rotis or chapatis.

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