September 1: Mushroom “Makhani” (aka vegan Butter Chicken)

Our whole family loves Indian food. I’ve been working on making more Indian recipes since there are many naturally vegan and vegetarian dishes.

My repertoire for now includes palak paneer (with tofu instead of paneer), aloo gobi and chana masala. I love how the palak used a huge amount of spinach.

I looked up a substitute for butter chicken on one of my favorite vegan Indian websites

I’ve made some really delicous food from her recipes and they are not overly complicated. Although in general, Indian food is a little intensive with all the chopping and amount of spices. Once you get all the spices you are set.

This recipe was not too difficult, and I followed it exactly except I used red pepper instead of green and did not get fenugreek leaves. My cashew paste went a bit awry, turning into more of a chopped cashew since I did not have a good way to grind it. It was still tasty!

It went over pretty well with the family- the kid who doesn’t like mushrooms and onions devoured it. It had just a slightly bitter taste to me, but I think making the cashew into a paste would have helped that. We’ll definitely try more from Holy Cow Vegan.

Holy Cow Vegan’s Mushroom Makhani recipe