Mushroom Makhani (Mushroom Butter Masala)
Mushroom Makhani, or Mushroom Butter Masala, is a buttery dish of chunky mushrooms and green bell peppers in a perfectly spiced, velvet-textured makhani curry. Serve it with roti, vegan naan or basmati rice for a delicious Indian meal.
Servings: 6 servings
Calories: 80kcal
Ingredients
- 1 medium onion (roughly chopped)
- 2 large tomatoes (roughly chopped)
- 1 tablespoon ginger garlic paste
- 1 tablespoon vegan butter (can substitute avocado oil, grape seed oil, sunflower oil and refined coconut oil)
- 1 teaspoon cayenne (or paprika or Kashmiri chilli powder. You can use 1 teaspoon paprika in addition to the cayenne for a spicy sauce with a richer color. Or skip the cayenne altogether if sensitive to heat and use only the paprika).
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon kasuri methi (dried fenugreek leaves. Crush the leaves between the palms of your hands before adding them to the wok).
- 2 medium green bell peppers (cut in a 1-inch dice)
- 8 oz cremini mushrooms (halve smaller mushrooms and cut larger ones into quarters. You can also use button mushrooms, shiitake mushrooms, oyster mushrooms or any wild mushrooms, or a combination.)
- 2 tablespoons raw cashews (use pumpkin seeds if nut-free)
- 1 teaspoon sugar
- 1 teaspoon garam masala
- Salt to taste
Instructions
- Place tomatoes, onions and ginger garlic paste in blender. Blend into a smooth paste.
- Heat oil in a wok or skillet. Add the blended tomato onion sauce and mix.
- Add paprika/cayenne, ground coriander, ground cumin and kasuri methi to the wok. Stir them in along with ½ cup water and salt to taste. Bring to a boil, turn heat to low, cover and cook for 10-15 minutes. When the sauce is cooked, you should see the oil separate and float to the top.
- Add mushrooms and bell peppers to the sauce. Stir them in and continue to cook 5-10 minutes or until the veggies are as tender as you want them to be. I like to stop when they are slightly tender but still have a good bite. You can cook them longer, if that's your preference.
- Stir in garam masala and sugar.
- Blend cashews with ½ cup water. Stir the cashew cream into the sauce. The cream will be a bit thin, but that's okay, it will thicken up as it heats.
- Let the curry come back to a boil. Check salt and add more if needed. Turn off heat. Garnish with cilantro before serving.
Notes
Helpful tips
- Cut the mushrooms and bell peppers in large chunks. Halve or quarter the mushrooms depending on their size, and cut bell peppers in 1-inch cubes.
- Stop cooking when the veggies still have a bite to them. This adds a lot of wonderful texture and mushrooms and bell peppers taste way better when they are not overcooked.
- Make sure the sauce is thoroughly cooked before adding the veggies. See photo above -- specks of oil should float to the top of the sauce to indicate it is done.
- There's just a tiny bit of sugar in this recipe but it, along with the kasuri methi and spices, adds complex notes into this mushroom makhani recipe. Don't skip it. You can substitute it with maple syrup.
- Serve the mushroom butter masala with roti, paratha or vegan naan, or with steamed basmati rice.
- Serve with a potato side, like Bombay Potatoes or this Indian-style vegan potato salad with turmeric and green peas.
- You can also serve a vegan raita with the mushroom makhani.
- Refrigerate: Refrigerate the mushroom butter masala in an airtight container for up to four days.
- Freeze: Freeze curry in a freezer-safe container for up to four months.
- Reheat: Thaw and reheat in a pan on the stovetop. Or use a microwave-safe container to heat in the microwave. Add water if necessary and check for salt.
Nutrition
Calories: 80kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Potassium: 455mg | Fiber: 3g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 42mg | Calcium: 32mg | Iron: 1mg