How to make Mushroom Makhani | Easy Mushroom Makhani Recipe
After marking a day on calendar and striking it off with meals rigged with mushrooms, I was out and about that obsession for a while, staying away from aisles at grocery stores, thinking beyond its capacity. I relieved this obsession, so glad at it; its yearning so deep and willingly conspiring, much like echoing phrases from Paulo Coelho's The Alchemist, "When you want something, all the universe conspires in helping you to achieve it." I conspired it. I achieved it.
Much of this recipe I share today is a remake of my recipe for Paneer Makhani, so you make the makhani gravy ahead of time and prepare the actual curry just before serving. The makhani gravy is sinfully delicious on it own, but when you throw in mushrooms, they take on a new level of deliciousness. The meaty texture of mushrooms complement the creamy gravy, giving it depth of flavors. This rich dish is fit for parties and celebratory occasions, but if you want to give yourself a break from mundane home cooking and serve up some exoticism on weekends for your family, then this be it.
1 cup of prepared Makhani Masala (refer here)
200 grams button mushrooms
1/4 cup cream (adjust to your taste)
1/2 tsp. of kasuri methi or dried fenugreek leaves
Fresh coriander, cream for garnish
Prepare the Makhani masala as in recipe mentioned here. It should yield approximately about a cup of thick gravy.
In case you are using refrigerated or frozen gravy, remove from the fridge and allow it to come to room temperature. Add 1/2 cup water and bring it to a simmer.
If you have prepared the gravy masala fresh, then to the simmering gravy, add 1/2 cup of water and diced mushrooms and bring it to a boil. Stir and cook covered for 10 minutes. Once the mushrooms are cooked, add the cream and simmer for 2 minutes. Transfer the Mushroom Makhani to a serving bowl and garnish with more fresh cream, ginger juliannes and coriander leaves. Serve hot with rotis, naans or kulchas.