Makhni Mushroom
Simmer 1 Makhni Paneer potli in the tomato gravy base for 18–20 minutes and remove it before blending.
Ingredients
Ingredients
- Button or cremini mushrooms — 500 g, halved or quartered
- Butter — 2 tbsp
- Neutral oil — 1 tbsp
- Salt — 1 tsp, divided
Zaika Potli
- Makhni Paneer — 1 potli
For the Gravy
- Tomatoes — 450 g, chopped
- Onion — 1 small / about 80 g
- Ginger — 15 g
- Garlic — 5 cloves
- Kashmiri chilli powder — ¾ tsp
- Coriander powder — 1 tsp
- Water — 1 cup
For Finishing
- Cream — 3 tbsp
- Kasuri methi — ½ tsp, crushed
- Fresh coriander — 1 tbsp
Cooking Instructions
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1Heat a wide kadai over medium-high heat. Add oil and half the mushrooms, keeping them in a reasonably uncrowded layer.
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2Sauté until their released moisture evaporates and their edges begin browning. Transfer to a plate and repeat with the remaining mushrooms. Season lightly with salt.
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3In a saucepan, melt 1 tbsp butter.
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4Add onion, ginger and garlic and cook for 3 minutes without deep browning.
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5Add tomatoes, chilli powder, coriander powder, ¾ tsp salt, water and the Makhni Paneer potli.
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6Cover and simmer for 18–20 minutes until everything is completely tender.
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7Remove the potli.
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8Blend the mixture until smooth and strain if a finer restaurant-style gravy is desired.
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9Melt the remaining butter in the kadai and return the gravy to the heat.
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10Simmer for 5 minutes until slightly reduced.
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11Add the sautéed mushrooms and cook for another 4–5 minutes, allowing them to absorb some gravy without becoming excessively soft.
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12Lower the heat. Stir in cream and kasuri methi.
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13Adjust salt and finish with coriander.
Don't salt raw mushrooms heavily at the beginning. Sauté them over reasonably high heat in batches; overcrowding causes them to steam and release enough liquid to dilute the makhni sauce.
🍽️ Perfect Serving Pairings
My Take On Makhni Mushroom
Meaty mushrooms work particularly well against a smooth makhni gravy, but they require different handling from paneer because they release considerable moisture. The Makhni Paneer infusion creates the aromatic foundation while separately sautéing the mushrooms prevents the sauce becoming watery.
The Secret: Don't salt raw mushrooms heavily at the beginning. Sauté them over reasonably high heat in batches; overcrowding causes them to steam and release enough liquid to dilute the makhni sauce.