Mushroom Tikka Masala
Mushroom Tikka Masala – The combination of fresh mushrooms and the treasure trove of exotic spices plus heavy cream is simply delicious.
Servings: 3 people
Calories: 245kcal
Ingredients
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
- salt
For the vegetables
- 9 oz (275g) 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
Instructions
- 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.
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.
Serve with a side of naan or rice, my grand mother's multi colored raita, and lemon or lime wedges.
Nutrition
Serving: 3people | Calories: 245kcal | Carbohydrates: 15g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 16mg | Sodium: 34mg | Fiber: 3g | Sugar: 9g