Safed Mushroom Makhani Recipe
A creamy, white, and mildly spiced mushroom curry that is perfect for special occasions.
Ingredients
For the Base Paste
• Cashews – ¼ cup (soaked for 15 minutes)
• Onion – 1 large (roughly chopped)
• Green chilies – 2 (adjust to taste)
• Ginger – 1-inch piece
• Garlic – 4-5 cloves
For the Curry
• Button mushrooms – 250 g (cleaned and sliced)
• Butter – 2 tbsp
• Oil – 1 tbsp
• Cumin seeds – 1 tsp
• Bay leaf – 1
• Cloves – 2
• Green cardamom – 2
• Cinnamon stick – 1 small piece
• Yogurt – ½ cup (whisked) optional
• Fresh cream – ¼ cup
• Milk – ½ cup (adjust for consistency)
• Safed murgh makhani masala– ½ tsp
• White pepper powder – ½ tsp
• Kasuri methi – 1 tsp (crushed)
• Salt – to taste
For Garnish
• Fresh coriander leaves – 1 tbsp (chopped)
• A drizzle of cream
Instructions
Step 1: Prepare the Base Paste
1. Boil the soaked cashews, onions, green chilies, ginger, and garlic in 1 cup of water for 10 minutes.
2. Cool the mixture and blend it into a smooth paste.
Step 2: Cook the Mushrooms
Heat 1 tbsp of oil in a pan. Add the sliced mushrooms and sauté on medium heat until they release
moisture and turn slightly golden. Set aside.
Step 3: Prepare the Curry
1. In the same pan, heat butter and remaining oil. Add cumin seeds, bay leaf, cloves, cardamom, and
cinnamon stick. Sauté until fragrant.
2. Add the prepared paste and cook on low heat for 5-6 minutes, stirring continuously to avoid sticking.
3. Mix in the whisked yogurt and cook for another 3-4 minutes. Optional step, if adding yogurt only.
Step 4: Assemble the Curry
1. Add the sautéed mushrooms to the curry and mix gently.
2. Pour in milk and simmer on low heat for 5 minutes, stirring occasionally.
3. Add fresh cream, white pepper powder, safed murgh makhani masala, kasuri methi, and salt. Mix well
and cook for another 2 minutes.
Step 5: Garnish and Serve
1. Garnish with fresh coriander leaves and a drizzle of cream.
2. Serve hot with naan, roti, or steamed rice.
Enjoy the luxurious and creamy Safed Mushroom Makhani!