Mushroom Butter Masala Recipe
Mushroom Butter Masala is a rich and creamy Indian curry where tender mushrooms are simmered in a luscious tomato-based gravy, enriched with butter, fresh cream, and aromatic spices. This dish captures the essence of classic butter masala with its smooth, mildly sweet, and tangy flavor profile, complemented by the earthy taste of mushrooms. Often garnished with kasuri methi dried fenugreek leaves and a drizzle of cream, it pairs perfectly with naan, roti, or jeera rice. A vegetarian delight, this recipe brings restaurant-style indulgence to your home kitchen
Ingredients Tomato Puree
4 NOS tomato
10-12 Garlic cloves
1 Inch ginger
2 Tablespoon coriander stems
1 NO green chili
15 NOS cashew (soaked)
Tempering And Gravy Cooking
2 Tablespoon butter
1 Tablespoon oil
1 Tablespoon cumin seeds
1-2 NOS green cardamom
1/2 Inch cinnamon
2 NOS bay leaf
3 Medium size onion (chopped)
1 Tablespoon Kashmiri red chili powder
1/4 Tablespoon turmeric powder
2 Tablespoon coriander powder
A splash of hot water
2 NOS green chili (chopped)
Salt to taste
A pinch sugar
400 gram button mushroom
3-4 Tablespoon fresh cream
2 Tablespoon butter
A pinch roasted kasuri methi powder
A pinch garam masala
A small handful coriander (chopped)
Step:1
Add the tomatoes , garlic , ginger and the remaining ingredients of the puree into a mixer jar and blend it into a fine tomato puree , keep it aside . Set a kadhai over high flame and let it get hot , then add butter and oil , let the butter melt and heat up . add the cumin seeds along with the remaining whole spices and onions , stir well and cook over medium high flame until the onions turns golden brown
Step:2
Once the onions turn golden brown , lower the flame and add all the powdered spices with a splash of hot water , stir well and cook the masala over medium high flame for 2-3 minutes . Add the prepared tomato puree along with salt and sugar , stir well and the green chilies , then cover and cook over medium low flame for 5-7 minutes until the gravy gets cooked and the oil separates
Step:3
Meanwhile , cut mushrooms , trim the stem slightly , if the size of the mushroom is big then cut them into halves , keep the smaller mushroom as is
Step:4
Once the gravy is cooked , add the mushroom stir well and cook over high flame for 2-3 minutes next , add a splash of hot water , stir well and then cover and cook for 4-5 minutes . The mushroom will release their moisture and give the body to the gravy , and they will get cooked too
Step:5
Remove the lid , stir well and taste to adjust any seasoning if needed . Lastly , add fresh cream , butter , kasuri methi powder , garam masala and fresh coriander , stir well and your delicious , quick and easy mushroom butter masala is ready , serve hot with tandoori roti or rumali roti
FAQs
1. How do I prevent mushrooms from releasing too much water and making the gravy watery?
Saute First: Always sauté the mushrooms separately in hot oil or butter until they are golden brown and have released their moisture.
Pat Dry: Avoid washing mushrooms excessively; instead, wipe them with a damp cloth. If washed, pat them completely dry before cooking.
Add at the End: Add the sautéed mushrooms to the gravy at the final stage and simmer briefly.
2. Can I make this dish without heavy cream?
Yes. For a lighter version, use cashew paste, coconut milk, or full-fat Greek yogurt.
Soak ¼ cup of cashews in hot water, then blend into a smooth paste and add it to the gravy for richness.
3. My gravy is too thin. How can I thicken it?
Simmer: Let the gravy cook uncovered for a few extra minutes to reduce.
Mash: Lightly mash the onion-tomato base with the back of a spoon.
Add Paste: Stir in a tablespoon of cashew or almond paste.
4. What type of mushrooms work best for this recipe?
Button Mushrooms White Mushrooms are the most common and work very well.
Cremini or Baby Bella mushrooms can also be used for a deeper, earthier flavor.
Avoid using delicate mushrooms like enoki or shiitake unless specified, as their texture and taste differ.
5. Can I prepare the gravy base in advance?
Yes. The onion-tomato-cashew gravy base can be made and stored in an airtight container in the refrigerator for up to 2 days.
Sauté and add the fresh mushrooms only when you are ready to serve for the best texture