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Kitchen Mai

Mushroom tikka masala

A delicious recipe of pan roasted spiced mushrooms cooked in a luscious, spicy onion tomato sauce flavored with kasuri methi
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: North Indian
Calories: 269
Ingredients Equipment Method Notes

Ingredients
  

To make the mushroom tikka
  • 300 g mushrooms closed cup/button/brown
  • 2 tbsp thick yoghurt preferably drained or Greek yoghurt
  • 1 tbsp roasted gram flour besan
  • 1 tbsp kasuri methi toasted and crushed
  • 2-2 tsp garam masala
  • 1 tbsp mustard oil
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp lemon juice
  • 1 tbsp chaat masala
To make the mushroom tikka masala
  • 1 cup onion roughly chopped
  • 2 cups tomatoes roughly chopped
  • ½ inch ginger roughly chopped
  • 3-4 cloves garlic
  • 2-3 fresh chilis
  • ¼ cup cashews
  • 1 bay leaf
  • 1 tsp shahi jeera black cumin seeds
  • 1 tbsp garam masala
  • 1 tbsp red chili powder for colour
  • 1 tbsp kasuri methi toasted and crushed
  • 2 tbsp coriander leaves chopped
  • 2 tbsp mustard oil
  • salt to taste

Equipment

  • Shallow cooking pot

Method
 

To make the mushroom tikka
  1. Mix all ingredients mentioned really well, until lump free. To cleaned mushrooms, apply this marinade and leave it aside for 5-7 minutes
  2. Heat the cooking pot over medium with 2 tbsp mustard oil, when hot, add the mushrooms in and cook until browned on all sides. Remove in a separate bowl and sprinkle a teaspoon or two of salt over them
To make the mushroom tikka masala
  1. In the same pan, over medium heat throw in the bay leaf, cumin seeds, onions, tomatoes, chilis, cashews, ginger and garlic. Add a cup of hot water, cover and cook until the onions and tomatoes are throughly cooked
  2. Drain, remove in a bowl to cool it down (reserve the stock as well). Once cooled, discard the bay leaf and grind rest of the ingredients to a fine, smooth paste, without adding any water
  3. Re-heat the same pan and add this paste, along with the kasuri methi, garam masala, salt and chili powder. Mix well and cook over medium low heat for 5-7 minutes. Use the reserved stock to thin down the curry, if needed
  4. Add the tikkas in the masala, stir them in gently, simmer for another 5 minutes and remove from flame. Garnish with coriander leaves and serve with buttered naan. Enjoy!
    "Mushroom tikka masala - www.kitchenmai.com"

Notes

  • To clean the mushrooms, use a slightly moist kitchen towel to wipe them or use a pastry brush to remove the dirt. Do not soak them in water
  • Do not lower the heat when cooking the mushrooms to make the tikka, otherwise they will leave out a lot of water
  • Do not add salt while marinating the mushrooms, otherwise your tikkas will become soggy
  • You can use the same recipe to make paneer/chicken/tofu tikka masala as well
  • 1 cup = 250 millilitres
  • 1 tbsp = tablespoon
  • 1 tsp - teaspoon
  • g - grams