India
Mushroom Tikka Masala Recipe
Prep Time | 60 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
for the mushroom marinade
- 200-250 grams buttton mushrooms
- 4 tablespoon hung curd
- ⅛ teaspoon Turmeric powder
- ½ teaspoon Garam masala powder
- ½ teaspoon kashmiri red chili powder
- ½ teaspoon chaat masala powder
- ½ teaspoon carom seeds
- ¼ teaspoon Lemon juice
- ½ tablespoon flour
- 4 tablespoons Oil for sauteing mushrooms
- Salt as required
- 2 teaspoon ginger garlic paste
for tikka masala gravy
- ½ cup onion finely chopped
- 1 medium capsicum
- 1-2 Green chilies
- ¼ teaspoon Turmeric powder
- ½ teaspoon kashmiri red chili powder
- ½ teaspoon Cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon Garam masala powder
- a pinch of nutmeg powder
- 1 teaspoon kasuri methi crushed
- 2-3 tablespoons low fat cream
- 1-2 tablespoons coriander leaves chopped
Ingredients
for the mushroom marinade
for tikka masala gravy
|
|
Instructions
marinating the mushrooms
- add 4 tablespoons of hung curd into a dish along with the turmeric, garam masala, kashmiri red chili powder, chaat masala, the ginger garlic paste, carom seeds, lemon juice and gram flour.
- mix it well.
- add the mushrooms to the mariande and coat thoroughly.
- then put the mushrooms into a dish with a cover and let it marinade at room temperature or put it into the fridge for 30 minutes.
making the tomato cashew paste
- mix 2 tomatoes with the cashews in a dish with hot water and keep aside for 30 minutes. when done, slice the tomatoes and keep aside.
- add the tomatoes with cashews to a blender, slice the onions, capsicum and the ginger garlic paste.
sauteeing the mushrooms
- add oil in a cooking pan, then toss in the mushrooms and cook.
- when the water from the mushroom mixes with the oil and starts to splutter, cover the dish and let it cook till golden brown.
- take it out of the oil and set it in a separate dish to cool.
making the sauce
- in a pan, once you've added the oil, add in the onions as well and cook till brown.
- add in the ginger garlic paste and sauté further.
- also add in the capsicum, green chilies and continue to sauté.
- then add in the powders and blend everything together.
- put in the tomato cashew paste and blend again, mixing all the ingredients nicely.
- add a glass of water so that everything is equally blended with the masala.
- add in the garam masala, nutmeg powder and the crushed kasuri methi.
- add the low fat cream and mix everything properly.
- turn off the fire and let it sit for a few minutes.
- add the sauce to the mushrooms, garnish with coriander leaves and serve with roti.