Mushroom Makhani (Mushroom Butter Masala)

Mushroom Makhani, or Mushroom Butter Masala, is a buttery dish of chunky mushrooms and inexperienced bell peppers in a wonderfully 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 a substitute of meat or paneer. I would already created vegan variations of widespread Indian restaurant makhani recipes like butter rooster and paneer makhani (this vegan butter rooster and tofu makhani) however I used to be wanting to experiment with mushrooms as a result of they appeared an ideal match with the signature orange makhani gravy, particularly for individuals who have been making an attempt to keep away from soy.

The mushroom makhani was simply as wonderful as I had imagined, and a scrumptious new dish was born. Extra, it tasted method higher than any makhani you may purchase at a restaurant, and it was straightforward.

I wished to tug that recipe again to the entrance for these of you who, like me, love mushrooms and the wonderful qualities they bring about to any meals they’re added to: wonderful taste and umami, tons of texture, and a unbelievable 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 previous, it really did not have one! The recipe itself, nevertheless, is so good I’ve left it principally untouched apart from some small tweaks to the strategy. I hope you’ll like it!

Desk of Contents

Why you’ll love this recipe

  • Huge on taste. Everybody loves makhani or butter-based dishes (like this vegan paneer butter masala) as a result of they’re creamy, buttery and extremely fragrant, due to the butter, 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. Attempt it and you will agree it is an enchancment over any makhani with animal merchandise in it.
  • Simple. That is a straightforward recipe to tug collectively and all you have to is underneath 45 minutes to prep and prepare dinner it, making it excellent even for a weeknight dinner.
  • Versatile. You may serve this mushroom makhani to company or for a particular or simply on a regular basis however scrumptious household dinner. Everybody is bound to like it, and you probably have children who hate mushrooms, who is aware of, perhaps they may develop to like them.
  • Vegan, soy-free, gluten-free and could be nut-free. See elements checklist under for the best way to make this recipe nut-free.

Components

  • Curry base: onions, tomatoes and ginger garlic paste. You need to use canned tomato puree, if that is what you may have. Use 1 cup to exchange 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 may also 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 may also use pistachios. If nut-free, use pumpkin seeds. I do know a number of individuals love including coconut milk as a substitute 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, however it will not be a makhani.
Mushroom makhani in bowl with spoon on the side and cilantro garnish.

Useful ideas

  • Minimize the mushrooms and bell peppers in massive chunks. Halve or quarter the mushrooms relying on their measurement, and reduce bell peppers in 1-inch cubes.
  • Cease cooking when the veggies nonetheless have a chunk to them. This provides a variety of fantastic texture and mushrooms and bell peppers style method higher when they aren’t overcooked.
  • Make sure that the sauce is completely cooked earlier than including the veggies. See picture above — specks of oil ought to float to the highest of the sauce to point it’s performed. This ensures there is no such thing as a uncooked scent or style.
  • There’s only a tiny little bit of sugar on this recipe however it, together with the kasuri methi and spices, provides advanced notes into this mushroom makhani recipe. Do not skip it. You may 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 crucial and verify for salt.

Extra Indian-style mushroom recipes

Love this mushroom makhani recipe? Try 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 wonderfully spiced, velvet-textured makhani curry. Serve it with roti, vegan naan or basmati rice for a scrumptious Indian meal.

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Review Recipe

Course: Important Course/Curry

Delicacies: Indian

Weight loss program: 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 clean 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. Convey to a boil, flip warmth to low, cowl and prepare dinner for 10-Quarter-hour. When the sauce is cooked, you need 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 wish to cease when they’re barely tender however nonetheless have a superb chunk. You may prepare dinner them longer, if that is your choice.

  • 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’ll thicken up because it heats.

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

Recipe notes

Useful ideas

  • Minimize the mushrooms and bell peppers in massive chunks. Halve or quarter the mushrooms relying on their measurement, and reduce bell peppers in 1-inch cubes.
  • Cease cooking when the veggies nonetheless have a chunk to them. This provides a variety of fantastic texture and mushrooms and bell peppers style method higher when they aren’t overcooked.
  • Make sure that the sauce is completely cooked earlier than including the veggies. See picture above — specks of oil ought to float to the highest of the sauce to point it’s performed.
  • There’s only a tiny little bit of sugar on this recipe however it, together with the kasuri methi and spices, provides advanced notes into this mushroom makhani recipe. Do not skip it. You may 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 crucial and verify for salt.

Diet

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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