Mushroom Butter Masala is a rich and creamy, delicious Indian dish with full of flavors that is perfect accompaniment for steamed rice or bread varieties like naan, roti, pita bread or even dosas.
This is very popular Indian dish and is available in almost all Indian restaurants. You can substitute mushroom with paneer (tofu) , Gobi (Cauliflower), babycorn or even chicken in this recipe. Some even call this dish as Mushroom Makhani gravy.
Among butter masala the most popular ones in India are paneer and chicken. But my favorite one is mushroom and chicken. I love the flavor mushroom gives to the dish.
What are the main ingredients used for Butter Masala?
Key ingredients are onion, tomatoes, ginger, garlic, cashews and milk or heavy cream. With these you can prepare any butter masala (paneer, mushroom, gobi, babycorn, tofu, chicken...)
Can I use milk instead of cream in butter masala?
Yes you can substitute milk for cream in butter masala and it tastes equally good. Make sure it's whole milk.
What is the difference between tikka masala and butter masala or makhani?
The base, the onion tomato gravy used for both the curries are the same. In butter masala you directly add or fry and add the main ingredient like paneer, mushroom, etc whereas while preparing tikka masala, you marinate the main ingredient, cook them on skewer in tandoor, grill pan or oven and then add it to the gravy.
Can I make butter masala vegan?
Any butter masala can be made vegan. Just substitute butter with vegan butter or cooking oil and milk or heavy cream with non-diary milk version.
SOME OF MY FAVORITE, BEST AND EASY, POPULAR FLATBREAD RECIPES THAT ARE ACCOMPANIMENT FOR BUTTER MASALA
- Pita Bread – popular on blog
- Garlic Naan Bread - NEW
- Thai roti bread – popular on blog
- Rumali Roti
- Tava Naan
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- Amritsari kulcha
- Corn Flour Bread
- Oats Chapati
- Garlic Cheese Naan
Preparation time : 30 minutes
Serves : 3 - 4
Ingredients for Mushroom Butter Masala
Mushroom chopped - 10 oz
Garlic cloves chopped - 6
Green chilli chopped - 2
Ginger grated - 1 inch
Onion chopped - 1
Tomato - 2 big or 3 small
Cashews - 7
Red chile powder - 1 tsp
Garam Masala Powder - 1 tsp
Turmeric Powder - ½ tsp
Whole Milk or Heavy cream - ¼ cup (use non-diary milk for vegan version)
Butter - 2 tablespoon (vegans skip butter and add oil)
Vegetable Oil - 1 tbsp
Kasuri methi / Dried fenugreek leaves - 1 tsp
Salt - to taste
Coriander leaves - for garnish
How to make Mushroom Butter Masala | Mushroom Masala Dhaba Style
Step I
- Heat oil and butter in a non-stick pan. Add onion, garlic, green chilli and ginger and saute them till it becomes translucent. Add pinch of salt while sauteing so that onion cooks faster.
- Add the mushroom and saute till it develops some color.
Step II
- Meanwhile grind the tomatoes and the cashews together adding little water to form a smooth paste.
Step III
- Add this ground paste along with red chile powder, garam masala powder, turmeric powder to the cooked mushrooms and onion and bring it to nice boil. Adjust the salt and water for desired consistency. This might take about 4 to 5 minutes
Step IV
- Add the milk and again bring it to nice boil. Finally add the dried kasuri methi, mix well and cook for one minute or till you get the desired consistency.
- Mushroom Butter Masala is now ready. Garnish it with coriander leaves, serve hot and enjoy.
Tip:
- You can substitute milk with cream.
- Vary the spices as per your taste.
- Vary the amount of green chilies as per your taste. You can substitute it with serrano pepper or jalapeno.
- If you are substituting with paneer in the recipe, then add paneer in step IV after milk comes to boil.
Detailed Recipe for Mushroom Butter Masala | Dhaba Style Mushroom Masala
MUSHROOM BUTTER MASALA | HOW TO MAKE MUSHROOM BUTTER MASALA
Ingredients
- 10 oz Mushroom chopped lengthwise
- 6 Garlic cloves chopped
- 2 Green chilies chopped
- 1 inch Ginger grated
- 1 Big onion chopped
- 2 Big tomatoes (or 3 small tomatoes)
- 7 to 10 Cashews
- 1 teaspoon Red chile powder
- 1 tsp Garam Masala Powder or curry powder
- ½ teaspoon Turmeric powder
- ¼ cup Whole Milk or Heavy Cream (use non-diary milk for vegan version)
- 2 tablespoon Butter (vegans skip butter and add oil)
- 1 tablespoon Cooking oil
- 1 teaspoon Kasuri methi / Dried fenugreek leaves
- Salt, to taste
- Coriander leaves or Cilantro, for garnish
Instructions
Step I
- Heat oil and butter in a non-stick pan. Add onion, garlic, green chilli and ginger and saute them till it becomes translucent. Add pinch of salt while sauteing so that onion cooks faster.
- Add the mushroom and saute till it develops some color
Step II
- Meanwhile grind the tomatoes and the cashews together adding little water to form a smooth paste.
Step III
- Add this ground paste along with red chile powder, garam masala powder, turmeric powder to the cooked mushrooms and onion and bring it to nice boil.
- Adjust the salt and water for desired consistency. This might take about 4 to 5 minutes
Step IV
- Add the milk and again bring it to nice boil. Finally add the dried kasuri methi, mix well and cook for one minute or till you get the desired consistency
- Mushroom Butter Masala is now ready. Garnish it with coriander leaves, serve hot and enjoy.
Notes
- You can substitute milk with cream.
- Vary the spices as per your taste.
- More the addition of cashews, creamier and richer is the dish.
- Vary the amount of green chilies as per your taste. You can substitute it with serrano pepper or jalapeno.
- If you are substituting with paneer in the recipe, then add paneer in step IV after milk comes to boil. (You can saute paneer in another pan and add or add directly. both tastes good)
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Jess
We love making this to serve over mashed potatoes!
Sharon
This mushroom masala is the perfect meatless Monday meal. I love it over cauliflower rice.
Neli Howard
Lovely! Mushrooms and masala are both ways to my gustatory pleasure.