Description
Mushroom Tikka Masala is a delightful vegetarian twist on one of Great Britain’s most iconic dishes. This recipe features succulent mushrooms simmered in a creamy, spiced tomato sauce that captures the essence of traditional tikka masala. It’s a perfect blend of rich flavors and aromatic spices, making it a comforting and satisfying meal. Whether you’re a lifelong vegetarian or just looking to try something new, this dish promises to bring warmth and joy to your table. Get ready to enjoy a deliciously hearty meal that celebrates the best of both worlds!
Ingredients
Scale
- 1 Tbsp Oil
- 1 Tbsp Ghee
- ½ tsp Cumin seeds
- 2–3 Green cardamon
- ½ inch Cinnamon
- 4 Onions
- 2 Tbsp Ginger Garlic Paste
Powdered Spices
- ½ tsp Tumeric Powder
- 1 Tbsp Kashmiri Red Chili Powder
- 1 tsp Red Chili Powder
- 1 Tbsp Coriander Powder
- Hot Water – As required
- 3 Tomatoes
- Salt – to taste
- ½ cup Yogurt
- 3 Tbsp Cashew Paste
- 400 gms White Button Mushrooms
- Kasuri Methi Powder – a pinch
- Garam Masala – a pinch
- Fresh Coriander – a handful
Instructions
- Set a pan on high heat & once it gets hot add the oil & ghee.
- Add cumin seeds, green cardamom, cinnamon & onions, stir & cook over medium high flame until the onions turn light golden brown.
- Once the onions turn light golden brown, add in the ginger garlic & chilli paste, stir well & cook until the onions turn completely golden brown.
- Further lower the flame & add in all the powdered spices along with a splash of hot water, stir & cook over medium for a minute or two so that the spices get cooked.
- Add tomatoes, salt, stir well then cover & cook until the tomatoes get completely mushy, remove the lid & stir occasionally.
- Once the tomatoes are cooked, lower the flame, whisk the yogurt & add it into the pan, stir well then cook over medium to high flame until the oil gets separated, if the gravy gets dry you can add hot water as required & continue to cook it further.
- Add the cashew nut paste once the oil gets separated, stir & cook for 2-3 minutes & then add the mushrooms along with salt to taste, stir well then cover & cook the mushrooms for 8-10 minutes over medium to low flame, you can remove the lid and stir occasionally.
- Once the mushrooms are cooked, taste the gravy & adjust the seasoning according, then lastly add roasted kasuri methi powder, garam masala & chopped fresh coriander, stir well.
- Serve with tandoori roti / naan / rice.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Serving Size: 4-5 People