Mushroom Makhanwala Recipe | How To Make Mushroom At Home | Easy Butter Masala Gravy/Curry | Varun
Learn how to make the Mushroom Makhanwala recipe at home with Chef Varun!!
Skip the takeout and make the best Restaurant-Style Mushroom Makhanwala at home! This recipe guides you through creating a velvety smooth, buttery gravy with minimal effort. It’s the rich, show-stopping curry that makes any meal instantly special.
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Ingredients
Ingredients:
200 gms – Button Mushroom (washed)
500 gms – Tomatoes (roughly chopped)
1–2 Onions (quartered)
12–14 Garlic Cloves (peeled)
1–2 tbsp Watermelon Seeds
1 tsp Dried Fenugreek Leaves (Kasuri Methi, divided for cooking and garnishing)
1 tsp – Malt Vinegar
1–2 tbsp – Fresh Cream (for cooking and garnishing)
1/2 tsp Turmeric Powder (Haldi, divided for gravy and marination)
1 tbsp – Red Chilli Powder (for gravy)
1 tsp – Garam Masala Powder (for gravy)
1/4 cup – Hung Curd
1 tsp – Garam Masala Powder (for marination)
1 tsp – Red Chilli Powder (for marination)
1 tbsp – Mustard Oil
50 gms – Butter
1 tbsp -Sugar
Salt (as required)
Water (as required)
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