I have many readers who are vegans or vegetarians, and they would always request me to post more vegetarian dishes. So, today, we have Sala of Veggie Belly sharing this mushroom tikka masala recipe with us.
Mushroom tikka masala is one of my favorite dishes when I have Indian buffet. The combination of fresh mushrooms and the treasure trove of exotic spices plus heavy cream is simply delicious.
If you are a vegan or vegetarian, go check out Veggie Belly, a wonderful food blog packed with gorgeous food photography (click on the image above to view all the beautiful pictures) and tons of recipes. You will love it.
I’ve been reading Rasa Malaysia for several years, and I am so thrilled to be guest posting here! This spicy restaurant style mushroom tikka masala is something I make when my husband and I want a tasty, special meal.
How Many Calories per Serving?
This recipe is only 245 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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
- 9 oz. 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 won't 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.
Serve with a side of naan or rice, my grand mother's multi colored raita, and lemon or lime wedges.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.