Mushroom Tikka Masala
June 26th, 2011 32 Comments

Mushroom Tikka Masala

PinterestFollow me
FacebookLike Me


Mushroom Tikka Masala Recipe

Serves 2-3


For the sauce
2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 large onion, minced
2 teaspoons ginger-garlic paste
3 medium sized ripe tomatoes, pureed
1/2 teaspoon coriander powder
½ teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder or according to taste
2 tablespoons dry kasoori methi
2 tablespoons heavy cream, optional

For the vegetables
9oz fresh white button mushrooms (about 15 mushrooms)
1 large green or red bell pepper, cubed
¼ teaspoon turmeric
¼ teaspoon chili powder, or to taste
1/4 cup whole Greek yogurt or strained yogurt
1 tablespoon oil


Heat oil in a wok, and add the cumin seeds. When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.

Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.

While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

Heat a large skillet and add oil. When the oil is hot, add the mushrooms and peppers. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi and sat. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.

Cook’s Notes:

For a smoky restaurant style flavor, you can smoke the mushroom tikka masala using this easy method.
Serve with a side of naan or rice, my grand mother’s multi colored raita, and lemon or lime wedges.

Tagged as:

32 comments... read them below or add one

  1. Anoop says:

    Hi Bee, so happy to see vegetarian recipe here. This mushroom tikka masala recipe looks so good!!! yummy. Thanks veggiebelly, will check out your blog now.

    • Mechef145 says:

      Delicious! I never thought a substitute for this chicken recipe. I was so desperate to taste and after trying it out this weekend; I’m going to make it at least once a week. I cooked it in my all natural pure clay pot to make sure I get all the goodness of the recipe (nutrients). It was fantastic, my family and I loved it. My pot cooks the food with far-infrared heat emitted from the walls of the pot, let seasoning & spices penetrate deeper giving you a delicious food, perfectly cooked. I got mine from mecware.US (online) 

  2. What is kasoori methi? :/ is it just a spice?

  3. Aarthi says:

    wow..yummy..Bookmarked..will try this soon

  4. sneige says:

    That’s what I was looking for! Veggie tikka masala! Perfect!
    I’ve got mushrooms I’m going for it!

  5. Katherine says:

    Love this recipe! I’ve made tofu and chicken tikka masala many times but never thought to sub in mushrooms. Can’t wait to try it, thanks!

  6. Donna says:

    I can’t find button mushrooms where I am. Can I use another ingredient? Potatoes?

  7. June says:

    What a gorgeous post! Love tikka masala.

  8. This looks delicious! Tikka Masala is one of my favourite dishes. I often use crimini mushrooms in mine as they have a little bit more flavour than the white.
    – Brittany

  9. Noya - gluttonandstudent says:

    thank you for this! I love tikka masala, but no longer eat meat. I never realized mushrooms could be such a good substitute. can’t wait to try this!

  10. Nishi says:

    I am a big fan of Salaa and I follow her blog regularly. This recipe really rocks :)

  11. I’m a huge fan and also friend of Sala’s. This curry looks delicious, as do all of the things I find on her site. Great guest post!

  12. kaushal says:

    What a gorgeous post! Love tikka masala.

  13. Shanza says:

    what if you want plain tikka masala. not with mushrooms or eggplant or potatoes does the same recipe work without the mushroom parts?

  14. blackcats says:

    This is delicious. We are not veggies but do like a meat free curry from time to time. I added a little more chilli (1 whole teaspoon to the gravy) as we like it a bit spiky! The flavour is lovely and it is very quick to prepare. Thanks for posting.

  15. komal says:

    The recipe is great!!! I made it last night and my husband loved it!! Thank you!!!!!

  16. shweta says:

    I tried your mushroom tikka masala it comes out very good.But i wanted to ask ,at which step should i add salt …i added in marinting mushroom but at the time of frying it loosened out lot of water..although it dried when i put high flame but still i want to ask this that when will be adding salt be good.

  17. Malathi says:

    I tried this today. it turned excellent. I just added a 1/2 cup milk for gravy… simple yet delicious. Thanks for this awesome recipe.

  18. vr.lalitha says:

    hi, like this recipe. want to try. but what is green or red bell pepper, greek yogurt and where it will be available.

  19. Mustafa says:

    loved your recipe and i am gonna try this recipe today, you made my day with this mushroom tikka masala. Thanks for sharing

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS