Mushroom tikka masala
A delicious recipe of pan roasted spiced mushrooms cooked in a luscious, spicy onion tomato sauce flavored with kasuri methi
Equipment
- Shallow cooking pot
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
Instructions
To make the mushroom tikka
- Mix all ingredients mentioned really well, until lump free. To cleaned mushrooms, apply this marinade and leave it aside for 5-7 minutes
- 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
- 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
- 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
- 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
- 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!
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