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 an alternative of meat or paneer. I would already created vegan variations of common Indian restaurant makhani recipes like butter hen and paneer makhani (this vegan butter hen and tofu makhani) however I used to be desperate 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 superb as I had imagined, and a scrumptious new dish was born. Extra, it tasted approach higher than any makhani you would purchase at a restaurant, and it was simple.

I needed to tug that recipe again to the entrance for these of you who, like me, love mushrooms and the superb qualities they create to any meals they’re added to: superb taste and umami, tons of texture, and a implausible dietary profile. I’ve up to date this recipe with new photographs 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 largely untouched aside from some small tweaks to the tactic. I hope you’ll find it irresistible!

Desk of Contents

Table of Contents

Why you’ll love this recipe

Large on taste. Everybody loves makhani dishes as a result of they’re creamy, buttery and extremely fragrant, due to the spices and kasoori methi (dried fenugreek leaves). You do not have to overlook any of that on this dairy-free, meatless and simple mushroom makhani recipe. Strive it and you may agree it is an enchancment over any makhani with animal merchandise in it.
Straightforward. That is a straightforward recipe to tug collectively and all you’ll need is beneath 45 minutes to prep and prepare dinner it, making it excellent even for a weeknight dinner.
Versatile. You possibly can serve this mushroom makhani to friends or for a particular or simply on a regular basis however scrumptious household dinner. Everybody is bound to find it irresistible, and when you’ve got youngsters who hate mushrooms, who is aware of, perhaps they’ll develop to like them.
Vegan, soy-free, gluten-free and will be nut-free. See elements record beneath for learn how to make this recipe nut-free.

Components

Curry base: onions, tomatoes and ginger garlic paste. You should utilize canned tomato puree, if that is what you’ve. Use 1 cup to switch 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 as well 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 stability out the flavors within the mushroom makhani.
Uncooked cashews. These are for a vegan cream. You may as well use pistachios. If nut-free, use pumpkin seeds. I do know a lot of folks love including coconut milk as an alternative 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, nevertheless it will not be a makhani.

Mushroom makhani in bowl with spoon on the side and cilantro garnish.

Useful suggestions

Reduce the mushrooms and bell peppers in massive chunks. Halve or quarter the mushrooms relying on their measurement, and minimize bell peppers in 1-inch cubes.
Cease cooking when the veggies nonetheless have a chunk to them. This provides a whole lot of fantastic texture and mushrooms and bell peppers style approach higher when they aren’t overcooked.
Ensure 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 accomplished. This ensures there isn’t a uncooked scent or style.
There’s only a tiny little bit of sugar on this recipe nevertheless it, together with the kasuri methi and spices, provides advanced notes into this mushroom makhani recipe. Do not skip it. You possibly can substitute it with maple syrup.

Serving options

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 vital and verify for salt.

Extra Indian-style mushroom recipes

Love this mushroom makhani recipe? Take a look at extra curry recipes on Holy Cow Vegan!