Here’s a very easy and quick recipe of Mushroom Tikka Masala which can be prepared in no time without the need of it being marinated for long hours for y’all! A hot, spicy and flavorful recipe of mushrooms that serves as a main dish along with any rice item or roti.
Mushrooms may be not a vegetarian’s meal option because of it’s appearance but believe me, once it’s cooked with vegetables and added to the amazingly well-seasoned gravy with a hint of warm spices, it will definitely make your list of delicious recipes. Being low in calories, these white button mushrooms are rich in nutrients, and thus provide the necessary vitamins and minerals required for our body.
Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, and they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more.*(source from wiki)
Check out the recipes of appetizers, salads, main courses, chutneys & pickles and desserts on my blog!
Mushroom Tikka Masala Recipe:
Wash the mushrooms and gently clean to remove the mud particles with a towel. Slice the stalks and set aside the mushrooms to marinate. Take a large bowl and add hung yogurt to it. Add spices like turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, chaat masala, lemon juice and salt to taste. Combine all the spices well into the yogurt. Add the cleaned mushrooms to this bowl and keep them marinated, until you cut your vegetables ready to cook.
Wash the vegetables and pat dry with a paper towel before you chop them. Take one medium sized onion and chop it finely. Also chop 1-2 colored bell peppers. Cut the tomatoes into cubes and keep them aside. Keep some ginger-garlic paste ready.
Heat oil in a pan and add ginger-garlic paste to it. Cook till the paste turns slightly golden in color and the raw flavors of ginger and garlic vanish. Add your finely chopped onions and sauté till the onions turn translucent. Add some salt to speed up the process. Once the onions are soft and transparent, add tomatoes. Cook the tomatoes till they become soft.
Once the tomatoes are cooked enough, add chopped bell peppers. Bell peppers don’t need to cook for long as they taste better when they are crunchy and half cooked. So I always prefer to add them later. After adding the bell peppers, cook this mixture for about 2-3 minutes and add the marinated mushrooms along with the yogurt and spices. Be sure to mix it well; you want your curry to be bursting with flavor all throughout! Let it cook for 7-8 minutes till the water from marinade evaporates and the curry gets thickened. I didn’t shallow fry or grill the mushrooms before adding it to the masala, but you can add either of these extra steps if you’ve more time (and energy!) on your hands. I don’t see much of a difference in its taste either ways, so I just shortened the process. Adjust the salt and spices if required. Transfer the dish into a serving bowl and garnish it with some freshly chopped coriander or green onions. You can also add some kasoori methi (dry fenugreek leaves) on top for extra flavoring. Serve this Mushroom tikka masala with roti, naan, pulka or any rice item and enjoy! 😀
Please do share your pictures with me when you try my recipes! You can also follow me on the social media like facebook, twitter & instagram!
Click here to check the latest posts on my blog!
| Prep Time | 15 minutes |
| Cook Time | 15-20 minutes |
| Servings |
people
|
- 250 gms or 1 pack of white button mushrooms
- 4 tbsp hung yogurt
- 1/8 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder (adjust as per your spice tolerance)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp chaat masala
- 1 tsp lemon juice
- salt to taste
- 2 tbsp oil
- 1-1.5 tsp ginger-garlic paste
- 1/2 cup onions finely chopped or 1 medium sized onion
- 1/2 cup tomatoes cubed, 2-3 medium sized tomatoes
- 1/2 cup coloured bell peppers finely chopped or 1/2 of each bell pepper
- 1-2 tbsp fresh coriander or green onions chopped
- 1/2 tsp kasoor methi (optional)
Ingredients
For mushroom marinade
For tikka masala gravy
|
|
Marinating mushrooms:
- Wash the mushrooms and gently clean to remove the mud particles with a towel. Slice the stalks and set aside the mushrooms to marinate.
- Taking a large bowl, add all the ingredients that were mentioned above under marinade list except mushrooms.
- Combine all the spices well into the yogurt.
- Now add the cleaned mushrooms into the yogurt and give it a mix with your hand to coat the mushrooms with marinade.
- keep this bowl aside and chop your vegetables for the gravy.
For tikka masala gravy:
- Heat oil in a pan and add ginger-garlic paste to it. Cook till the paste turns slightly golden in color and the raw flavors of ginger and garlic vanish.
- Add your finely chopped onions and sauté till the onions turn translucent. Add some salt to speed up the process.
- Once the onions are soft and transparent, add tomatoes. Cook the tomatoes till they become soft.
- When the tomatoes are cooked enough, add chopped bell peppers.
- Add the marinated mushrooms along with the yogurt and spices.
- Let it cook for 7-8 minutes till the water from marinade evaporates and the curry gets thickened.
- Adjust the salt and spices if required.
- Transfer the dish into a serving bowl and garnish it with some freshly chopped coriander or green onions.
- You can also add some kasoori methi (dry fenugreek leaves) on top for extra flavoring.
- Serve this Mushroom tikka masala with roti, naan, pulka or any rice item and enjoy! 😀
