Mughlai mushroom is a creamy delight, made with the whole spices, cashew paste, whipped cream, and garnished with the flavour of saffron to give an extra authentic Mughlai touch. This recipe is top-rated in north India, as you can find this dish in many restaurants with names as malai mushroom, creamy mushroom, dry mushroom gravy etc. Mughlai cuisine has been the epitome of the flavours and is most popularly brought by the Mughals. So try this delightful Mughlai mushroom recipe at home and enjoy it with loved ones. 


  • 250 grams mushroom (thickly sliced)
  • 4 tbsp ghee
  • 1 tbsp butter 
  • 1 tsp cumin seeds
  • 1 bay leaf 
  • 1-inch cinnamon stick 
  • 2 cardamom 
  • 3-4 black peppercorns
  • 1-2 cloves 
  • 1 medium-sized onion (finely chopped)
  • 2 tbsp ginger- garlic paste 
  • 1 cup tomato puree 
  • ½ tsp turmeric powder 
  • ½ tsp garam masala 
  • ½ tsp coriander powder 
  • 1 tsp red chilli powder 
  • Salt, as per taste 
  • ½ cup cashew paste 
  • ½ cup thick cream 
  • 1 tsp dried fenugreek leaves 
  • 6-7 strings of saffron (soaked in 1 tbsp of water)
  • Freshly chopped coriander 

How to make Mughlai Mushroom?

  1. To begin with this rich, creamy mushroom gravy, first, you heat the kadhai or pan with ghee and butter. Fry the slices of mushroom till golden and keep them aside. 
  2. In the same pan, add bay leaf, cardamom, cinnamon stick, cumin seeds, black peppercorns, cloves and saute them till they become fragrant. 
  3. Add chopped onions and then ginger-garlic paste saute until the raw smell is gone. 
  4. Now add tomato puree and combine well. Put the lid on and simmer for 5-7 minutes. 
  5. When the puree is cooked nicely, add dry spices, turmeric powder, garam masala, red chilli powder, salt and combine well. 
  6. Now add cashew paste and cook it. The masala separates the oil. Now add 2 cups hot water and bring this to a boil. 
  7. Then add fried mushrooms and half of the cream (keep some for garnishing).cook till the mushrooms are thoroughly cooked. 
  8. Lastly, add hand-rubbed fenugreek leaves and saffron water. After 2-5 seconds, turn the flame off.

Your Mughlai mushroom is ready; garnish it with cream and chopped coriander leaves and enjoy with roti, naan, rice, or puri.